Northwest Cheesecake Supreme * Mm

chefs-mate chefs-mate 0 Comments
Servings: 10 Difficulty: Advanced
Jump To Recipe Print Recipe
A rich, creamy cheesecake with a buttery graham cracker crust and a vibrant cherry topping.
Northwest Cheesecake Supreme *** Mm recipe image
Northwest Cheesecake Supreme *** Mm recipe image
Print Recipe

Northwest Cheesecake Supreme * Mm

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 3753.7

Description

This Northwest Cheesecake Supreme is a decadent dessert that balances the tangy richness of cream cheese with the sweet tartness of cherry pie filling. The base features a crunchy graham cracker crust pressed firmly into a springform pan, providing a perfect textural contrast to the smooth, velvety filling. Baked low and slow, the cheesecake achieves a dense, custard-like consistency that sets perfectly when chilled. The final layer of cherry topping adds a burst of fruit flavor and a beautiful glossy finish. Its an impressive yet straightforward dessert ideal for potlucks, holiday gatherings, or any occasion calling for a show-stopping sweet ending. Serve slices cold for the best texture and flavor.

Ingredients

Directions

  1. Preheat oven to 325 degrees F (163C).
  2. In a small bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted margarine until the mixture resembles wet sand.
  3. Press the crumb mixture firmly onto the bottom of a 9-inch springform pan.
  4. Bake the crust for 10 minutes, then remove from oven and allow to cool slightly.
  5. In a large bowl, beat the cream cheese, 1 cup sugar, and flour with an electric mixer on medium speed until smooth and well blended.
  6. Add eggs one at a time, beating well after each addition until just combined.
  7. Blend in the sour cream and vanilla until the mixture is uniform and creamy.
  8. Pour the filling over the cooled crust in the springform pan.
  9. Increase oven temperature to 450 degrees F (232C) and bake for 10 minutes.
  10. Reduce oven temperature to 250 degrees F (121C) and continue baking for 1 hour.
  11. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
  12. Loosen the cake from the rim of the pan and remove the ring.
  13. Refrigerate the cheesecake for at least 4 hours or until completely chilled.
  14. Spread the cherry pie filling over the top of the chilled cheesecake just before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 3753.7kcal
% Daily Value *
Total Fat 306.0g471%
Saturated Fat 182.2g911%
Cholesterol 1129.6mg377%
Sodium 3611.8mg151%
Total Carbohydrate 174.6g59%
Dietary Fiber 9.9g40%
Sugars 135.3g
Protein 83.5g167%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cheesecake, cream cheese, cherry, dessert, graham cracker, baking, springform, sour cream, vanilla, eggs, pie filling, sweet, chilled, make-ahead, party food
Recipe Card powered by WP Delicious