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Vanilla Cheesecake with Cherry-Berry Topping

A delectable dessert - vanilla cheesecake with cracker crust base, mouth-watering cherry-berry topping and pure delight in every bite!

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Prep Time 30 min
Total Time 4 hr 55 min
Servings 8

Ingredients

: Graham Cracker Crust (below)

2: packages (8 ounces each) cream cheese at room temperature

1/2: cup sugar

1/2: teaspoon vanilla

2: eggs

: Cherry-Berry Topping (below)

Graham Cracker Crust

1 1/2: cups graham cracker crumbs (about 20 squares)

1/4: cup sugar

1/3: cup margarine or butter, melted

Cherry-Berry Topping

1: pint (2 cups) strawberries

1: can (21 ounces) cherry pie filling

1: teaspoon lemon juice

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Directions

1 Directions Heat the oven to 325°. Make Graham Cracker Crust (below). While crust is chilling, continue with the recipe.
2 Beat the cream cheese in a large bowl with the electric mixer on medium speed until smooth. Gradually beat in the sugar and vanilla until smooth. Beat in the eggs, one at a time.
3 Pour the cheesecake mixture into the crust, and spread evenly. Bake about 40 minutes or until filling is set. Place pan on a wire cooling rack. Cool 30 minutes.
4 Cover the cheesecake and refrigerate at least 3 hours but no longer than 48 hours. While the cheesecake is chilling, make Cherry-Berry Topping (below).
5 Serve the cheesecake with the topping. Store covered in refrigerator.
6 Graham Cracker Crust Mix the cracker crumbs, sugar and margarine. Press firmly and evenly against bottom and side of the ungreased pie pan. Cover and refrigerate about 30 minutes or until firm.
7 Cherry-Berry Topping Rinse the strawberries with cool water, and pat dry with paper towels. Cut out the hull, or "cap," with the point of a paring knife. Cut the strawberries lengthwise into slices. Mix the strawberries, pie filling and lemon juice in a medium bowl. Cover and refrigerate topping until you are ready to serve the cheesecake.

EXPERT TIPS

Expert Tips

Essential Equipment: 9-inch pie pan; electric mixer or hand beater

Turtle Cheesecake Omit Cherry-Berry Topping. Drizzle 2 tablespoons each of caramel topping and hot fudge topping, warmed, over the baked and chilled cheesecake. Sprinkle with chopped pecans.

If you don't have a package of graham cracker crumbs, you can use 20 graham cracker squares and crush them yourself. Place a few crackers at a time in a plastic bag. Seal the bag, and crush crackers into fine crumbs with a rolling pin or bottle.

For an informal party with friends, try a dessert potluck. Invite your guests to prepare and share their favorite sweet treat. You can supply the beverages, dishes and one or two desserts, as well.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 450
Calories from Fat: 295),

% Daily Value

Total Fat: 31g; 31%
(Saturated Fat 18g, 18% ),
Cholesterol: 135mg; 135%;
Sodium: 360mg; 360%;
Total Carbohydrate: 52g; 52%
(Dietary Fiber 2g 2% ),
Protein: 8g; 8%

% Daily Value*:

Vitamin A: 34%;
Vitamin C: 28%;
Calcium: 8%;
Iron: 8%;

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 12/7/2011 7:40:23 PM REPORT ABUSE TBice8 said:

Rating:

This was my first attempt at making cheesecake and this recipe was very simple and turned out very well! Next time I would bake it about 5-10 min longer in order for the center to set up more. I set the eggs and cream cheese out about 2 hours before I started and that wasn't long enough. I recommend letting the cream cheese sit out over night so that it fully reaches room temperature so that it's easier to mix. I will definitely be making this ALOT in the future!

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