Ingredients :
1 1/2 cups graham cracker crumbs
1/4 cup of granulated sugar
1/2 cup melted unsalted butter
3 packs of cream cheese rolled in
1/2 cup of granulated sugar
1 teaspoon of vanilla extract
3 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour
1/2 cup cherry pie filling
1/4 cup lemon curd
Fresh cherries for garnish
Lemon slices for garnish
Whipped cream for garnish
Instructions:
Preheat your oven to 325°F (163°C). Greasing a 9 inch spring frying pan.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar and melted butter. Press firmly the mixture in the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth. Add vanilla extract and mix well.
Add eggs, one at a time, beating after each addition until combined. Stir in sour cream and flour until smooth.
Pour half of the cheesecake batter over the crust. Drop cherry pie spoons on top of batter. Gently swirl with a knife and add a layer of lemon curd over the swirl layer.
Pour the rest of the cheesecake batter over the lemon curd layer, turn gently then smooth the top with a spatula.
Bake for 50-60 minutes or until the center is set and the edges are slightly brown. Cooling all the way in the frying pan on a wallet. Refrigerate for at least 4 hours, or overnight.
Before serving, top with fresh cherries, lemon slices, and whipped cream.
Slice, Serve and Enjoy
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