Labor Day Cheesecake with Cherry Pie Topping
Here is how to make a lovely and tasty Labor Day Cheesecake with Cherry Pie Topping. It serves beautifully and tastes superb. I've cut out almost all the fat and sugar for you dieters, so you can enjoy an average-sized portion without guilt!
Here is how to make a lovely and tasty Labor Day Cheesecake with Cherry Pie Topping. It serves beautifully and tastes superb. I've cut out almost all the fat and sugar for you dieters, so you can enjoy an average-sized portion without guilt!
- 4 eggs
- 1 tablespoon vanilla extract
- 1 cup sugar
- 3 tablespoons sugar
- 1 cup graham cracker crumbs
- 3 tablespoons butter or margarine melted
- (4) 8-oz. packages cream cheese
- 3 tablespoons self-rising flour
- 1 cup sour cream (i used the fat free variety.)
- 16 oz. can comstock cherry pie filling (i used the no sugar added variety.)
- Carbohydrate 68.5919008152332 g
- Cholesterol 366.135 mg
- Fat 17.5118389108056 g
- Fiber 0.335470954698097 g
- Protein 11.6860837492142 g
- Saturated Fat 6.23596939008561 g
- Serving Size 1 1 Serving (176g)
- Sodium 221.377005936492 mg
- Sugar 68.2564298605351 g
- Trans Fat 2.3049131946028 g
- Calories 472 calories
Step-by-step
- Combine 1 cup Graham cracker crumbs, 3 tablespoons sugar, and 3 tablespoons melted butter or margarine.
- Press onto the bottom of a 9-inch springform pan.
- Bake at 325 degrees for 10 minutes, and then remove from oven.
- Combine (4) 8-oz. packages of cream cheese, 1 cup sugar, and 3 tablespoons flour, mixing at medium on an electric mixer, until well-blended.
- Add 4 eggs, one at a time, beating well after each addition.
- Blend in 1 cup sour cream and 1 tablespoon vanilla.
- Pour cheesecake mixture over baked crust.
- Cover with a square of aluminum foil, and bake at 450 degrees for 10 minutes.
- Remove the foil, reduce oven temperature to 250 degrees, and continue baking for 1 hour.
- Remove from the oven, and use a knife to loosen cake from the rim of the pan.
- Cool to room temperature, and then cover with plastic wrap, and refrigerate until ready to serve.
- When ready to serve, remove the rim of the springform pan, and place the cake (with springform base) on a flat cake plate.
- Use a knife to cut the cake into serving-size wedges.
- Spoon cherry pie filling over the top of cheesecake servings, as desired.
- You may also use blueberry pie filling, praline topping, or fresh fruit, such as strawberries or blueberries, for toppings, or just serve it plain!
- Its wonderful, and it looks gorgeous!
- Enjoy!!!
- Happy Labor Day, Everyone!!!
Swapping full-fat dairy for fat-free sour cream reduces overall fat content, though it slightly alters the moisture retention during the long bake at 250 degrees. Mastering this style of dessert requires careful attention to thermal control across multiple stages, moving from a hot crust bake down to a gentle steam bath alternative using foil.
- Press graham cracker crumbs firmly into the 9-inch springform pan to ensure a solid base that withstands slicing.
- Add eggs one at a time to the cream cheese mixture while beating at medium speed, which incorporates necessary structure without over-aerating the batter.
- Loosen the baked cake from the rim of the pan with a thin knife immediately after it comes out of the oven to prevent cracking as the center cools and contracts.
Serve slices alongside robust black coffee or unsweetened iced tea to balance the rich profile of the filling. Fresh tart berries provide an alternative acidic contrast if cherry pie topping is unavailable.
