Creamy, Dreamy Cheesecake
This delicious cheesecake has 5 packages of cream cheese included, making this a true indulgence! The texture is perfect, not hard, but wonderfully silky and creamy.
Ingredients
:
- 2-1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter softened
- 5 pkg 40 oz. cream cheese, room temperature
- 2 Tbsp. freshly-squeezed lemon juice
- 2 tsps. vanilla
- 1-3/4 cup sugar
- 3 Tbsps. flour
- 1/4 tsp. salt
- 5 jumbo or large eggs room temperature
- 2 egg yolks
- 1/4 cup whipping cream
- 3 cans cherry pie filling juice/syrup drained
- 1/2 tsp. almond extract
Instructions
Preheat oven at 500F degrees!
For the Crust:
- Mix graham cracker crumbs with butter and sugar.
- Press into a 10" springform pan.
- Refrigerate until ready to pour in the filling.
For the Filling:
- Beat the cream cheese with a mixer in a large mixing bowl until very smooth, but not overbeaten.
- Blend in lemon juice and vanilla.
- Gradually beat in sugar, flour, and salt, until creamy and smooth, about 3 minutes.
- Beat in eggs and yolks.
- Beat in cream.
- Pour filling into the crust.
- In the pre-heated (500 F degree) oven, bake the cheesecake for 12 minutes.
- Turn the oven temperature down to 200 F degrees and bake for 50 minutes.
- Run a sharp knife between the edge of the cheesecake and the sides of the pan to loosen.
- Cool completely and then place in the refrigerator overnight or for 24 hours.
- Serve with the cherry topping!