Vanilla Cheesecake With Cherry Topping Recipes

Steps:

• Heat oven to 325°F.
• Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook cherries, lemon juice and remaining sugar in saucepan on medium heat 8 to 10 min. or until cherries are tender and sauce is thickened. Cool completely. Refrigerate until ready to serve.
• Spoon cherry topping over cheesecake before serving.

Steps:

• Preheat oven to 325°. Mix cracker crumbs, butter and sugar; press onto bottom and 1 in. up sides of a greased 9-in. springform pan. , In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla and salt. Add eggs; beat on low speed just until blended. Pour into crust. Place on a baking sheet. , Bake until center is almost set, 55-60 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.

Steps:

• Preheat oven to 400.
• To prepare crust combine first 3 ingredients, tossing with a fork. Add 2 teaspoons water, toss with a fork until moist and crumbly. Gently press mixture into bottom and 1½ inches up sides of a 9 spring form pan coated with cooking spray. Bake at 400° for 5 minutes; cool on a wire rack.
• Reduce oven temperature to 325.
• To prepare filling, beat cheeses with a mixer at high speed until smooth. Combine 1 cup sugar, flour, and salt, stirring with a whisk. Add to cheese mixture, beat well, Add sour cream; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Scrape seeds from vanilla beans, stir seeds into cheese mixture, reserving bean halves.
• Pour cheese mixture into prepared pan, bake at 325° for 1 hour and 15 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
• To prepare topping, combine port, ½ cup sugar cherries, and reserved vanilla bean halves in a large saucepan, bring to a boil. Cook 5 minutes or until cherries are thawed and mixture is syrupy. Remove vanilla bean halves, discard.
• Combine juice, cornstarch: and 4 teaspoons water, stirring with a whisk until well blended. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat, simmer 3 minutes or until mixture is slightly thickened and shiny. Remove from heat; cool to room temperature. Cover and chill. Serve over cheesecake.

Steps:

• Blend sweetened condensed milk and cream cheese.
• Gradually blend in lemon juice and vanilla.
• Beat until firm.
• Pour into piecrust.
• Chill for 3 hours.
• Add chilled cherry topping.
• Enjoy.

Steps:

• Preheat oven to 325°. In a small bowl, mix cracker crumbs and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Fold in chocolate. Pour into crust., Bake 55-60 minutes or until center is almost set. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and melted chocolate; spread over top of cheesecake. Bake 10 minutes longer., Cool on wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with pie filling and whipped cream.