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    Graham Cracker Crust
  • ½ cup graham cracker crumbs

  • 1 tablespoons C&H® Light Brown Sugar
  • 2 tablespoons melted butter

    Cheesecake Filling
  • 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

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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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