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Ingredients
½ cup graham cracker crumbs
- 1 tablespoons C&H® Light Brown Sugar
- 2 tablespoons melted butter
Graham Cracker Crust
1/3 cup unsweetened tart cherry juice
- 1 packet (2 teaspoons) unflavored gelatin
- 16 ounces cream cheese, softened
- 1/4 cup sour cream
- 1 tablespoon vanilla extract
- 1 cup C&H® Powdered Sugar
- 1/2 cup dark sweet cherries, fresh or frozen, pitted and chopped to make about 1/3 cup
Cheesecake Filling
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Instructions
Step 1
In a medium bowl, mix together graham cracker crumbs, sugar and melted butter until well blended. Press crumb mixture into bottom and up the sides of a 6-inch springform pan and hold aside.
Step 2
Heat cherry juice to a boil in a microwave-safe cup or bowl. Whisk in gelatin until dissolved and hold aside to cool to room temperature.
Step 3
In a mixing bowl, beat cream cheese until whipped. Add sour cream, vanilla, and C&H Powdered sugar and beat on high speed for 2 minutes. Beat in cooled cherry juice mixture; then, stir in chopped cherries.
Step 4
Pour filling into prepared crust and spread top smooth with an offset spatula. Cover the cheesecake tightly with plastic wrap and chill a minimum of 4 hours and until set.
Chef's Tip
12 – 24 hours is the ideal amount of time to chill the filling so it is completely set. To unmold, run a hot knife around the inside edge of pan; then, gently release the springform pan from the cheesecake. Transfer cheesecake to a serving plate. Garnish with additional fruit, as desired.
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