Wednesday, November 27, 2013

Happy Birthday Cherry Cheesecake

Cherry Cheesecake Recipe
My husband's favorite dessert is cherry cheesecake. He always orders it when we're out at a restaurant, and on the rare occasion that he even has room for dessert. We're the type of people who fill up on the breadbasket even before the entrees arrive and then we're hardly even hungry for what we ordered. Sound familiar to anyone out there? LOL

For my husband Mark's recent birthday, instead of going out to a restaurant to celebrate I cooked him a meal fit for a king. We celebrated around the Kudos Kitchen table with our dear friends Pam and John, our two sons Adam and Greg, and Adam's girlfriend, Karen.

On the menu was prime rib, mashed sweet and Idaho potatoes (if you've never combined the two potatoes into one mash, you simply MUST try it) and gravy, roasted Brussels sprouts plus carrots, and green beans. I'm not saying that anyone had room for dessert, but afterwards I served up this Happy Birthday Cherry Cheesecake and everyone had a slice, just don't ask me where we all put it!



CHERRY CHEESECAKE       {PRINT THIS RECIPE}
Serves: 16      Prep Time: 15 minutes   Bake Time: 60-70 minutes

For the crust:
2 1/2 cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter, melted

For the filling:
4 packages (8 ounces) cream cheese, softened to room temperature
1 1/2 cups granulated sugar
3/4 cup milk
4 eggs, at room temperature
1 cup sour cream
1 tablespoon pure vanilla extract
1 tablespoon lemon zest
1/4 cup all-purpose flour
1 can cheery pie filling for topping

-Preheat oven to 350 degrees
-In a medium size bowl, mix together the crust ingredients to the consistency of damp sand.
-Press the crumbs into the bottom of a prepared (sprayed with baking spray) springform pan.
-Bake the crust for 10 minutes. Remove and cool while you prepare the filling.
-In a large bowl with an electric mixer, or the bowl of a stand mixer with the paddle attachment, blend the cream cheese, sugar, milk and sour cream together until creamy.
-Add the eggs (one at a time) and blend after each addition. Blend in the vanilla, lemon zest and the flour.
-Pour the filling into the prepared spring form pan and bake for 60-70 minutes or until the cake is set but still slightly jiggly in the center.
-Remove and allow to cool for at least 30 minutes.
-Run a knife around the sides of the springform pan and then remove the collar from the pan and allow the cheese to continue cooling.
-Once completely cooled, spoon the cherry pie filling over the top of the cheesecake and you're ready to serve.
*Note - Cheesecake is best served a room temperature.
-Enjoy!

Now that you've filled up on the rich, calorie laden real cheesecake, how about you sink your teeth into the non-guilty version of a painted cheesecake logo tile. Granted, it won't taste good if you take a big bite, but then why would you take a chomp out of a ceramic tile? LOL

Bakery Logo Tile
Please contact me if there is ever anything I can paint for you.
                     Kudos Kitchen By ReneĆ© ~ Where food and art collide on a regular basis!

Until we bake again,


5 comments:

  1. Your drink glasses are fun and adorable and your smoothie does look very refreshing & healthy.

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  2. Thank you so much, Paula. I'm trying to get the whole family on a green smoothie a day kick. They're not all tasty, but when they are, they're worth a post ;)

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  3. Using peanut oil sounds like a tasty idea!

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  4. Probably my fave way to make taters!

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  5. What a bright and beautiful site. I so appreciate your kind comments about my son on my site last Sunday. You and your family's togetherness through "thick and thin" is a blessing. Your recipe is intrigues me. I'll have to give it a try.
    Best,
    Alaiyio

    ReplyDelete

Thanks for taking the time to visit me in my Kudos Kitchen. Your readership means a great deal to me. I hope that you'll never leave here hungry, and that you'll come back looking for seconds, and maybe even thirds :)
Take care and have a lovely day!
Renee
Kudos Kitchen By Renee

Kudos Kitchen By Renee

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