Thanks to Cooks Frontier for this amazing recipe for Dark Sweet Cherry Cheesecake. At the end of a hot summer day this looks very refreshing!
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Creamy Baked Cheesecake
recipe slightly adapted from: The Great American Brand Name Cookbook
1 1/4 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
2 (8 oz) packages of cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/4 cup bottled lemon juice
3 eggs
Pre-heat oven to 300 degrees. Mix together the graham cracker crumbs, sugar and butter until well combined. Press into the bottom of a 9 inch springform pan. Set aside. Beat cream cheese until light and fluffy. Mix in the sweetened condensed milk and beat until completely incorporated. Add lemon juice; mix. Add in eggs, one at a time, mixing well after each addition. Pour into the waiting crust and bake for 50-55 minutes, or until the center is set. Cool; chill. Remove sides from pan before serving.
*To make the Dark Cherry version~ before pouring the cheesecake filling into the crust, scoop out 1 cup into a bowl, set aside. Pour remaining cheesecake into pan and set aside. Mix 1/2 cup cherry pie filling into the reserved cheesecake filling. Stir well. Drop by tablespoons onto the top of the plain batter and swirl with a butter knife. Bake as directed. When the cheesecake is completely cool, spread the remaining pie filling over the top of the cheesecake. Refrigerate any leftovers.
Plain, dressed up with fresh fruit or pie filling on the top, this is a winner. I call it my never fail cheesecake because it turns out every time. I give the recipe to my friends and it always turns out. Now I’m giving it to you because I’m positive that it will work for you too!