Cherry Cheese Cake Perfection!



2 Cups Graham cracker crumbs

3 Tbsp Sugar

1/4 tsp Salt

5 Tbsp of Butter

4 packages of Philidelphia Cream Cheese

4 Eggs

1 cup granulated Sugar

1/2 tsp salt

1 1/4 tsp Vanilla

Preferably Fresh Cherries but you can use Cherry Filling


First, start out by pre-heating your oven to 325 F. Next, Mix your graham cracker crumbs, 3 Tbsp Sugar, and butter together. Press the mixture into the bottom of a 9 inch spring form pan. With a mixer, beat the cream cheese, 1 cup sugar, and vanilla until it’s well blended. Mix the eggs in one at a time making sure each one is blended before adding the next. Then, pour the mix into the crust. Bake for 55 minutes or until center is set. Loosen cake from pan, cool before removing the rim. Refrigerate for 4 hours.

Homemade Cherry Filling-


6 cups pitted Cherries

1/2 cup Water

2/3 cup Sugar (amount may vary if you use sour cherries)

2 Tbsp Fresh Lemon Juice

4 Tbsp Cornstarch

1/4 tsp Almond Extract


Combine cherries, lemon juice, water, sugar, and cornstarch in a sauce pan. Stir. Then,  bring the mix to a boil. Next, reduce the heat to low and cook for 10 additional minutes, stirring often. Finally, stir in the almond extract last. Blend well. Refrigerate.





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