Yield: 10 Servings
|1¼ cup||Graham cracker crumbs|
|⅓ cup||Margarine or butter; melted|
|24 ounces||Cream cheese; softened|
|1 can||(14-oz) sweetened condensed milk|
|¼ cup||Kirsch or other cherry liqueur|
|1 can||(17-oz) pitted dark sweet cherries; drained, reserving syrup|
Date: Tue, 27 Feb 1996 19:46:50 -0500 Recipe By: Eagle Brand recipe/Bob b1744@...
Preheat oven to 300 f. Combine crumbs, ¼ cup sugar and margarine. Press into 9" springform pan. In large mxer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk, then eggs, 3 T. kirsch and 1 tsp. vanilla until smooth. Chop ½ cup cherries. Toss with flour. Stir into cheese mixture. Pour into pan. Bake 1 hour and 10 minutes or until set. Cool. Chill. In saucepan, combine cornstarch, 1 T. sugar, reserved cherry syrup, 1 T. kirsch and ½ tsp. vanilla. Cook and stir until thickened. Cool. Halve remaining cherries and add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.
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