Cherries jubilee cheesecake

Yield: 10 Servings

Measure Ingredient
1¼ cup Graham cracker crumbs
¼ cup Plus
1 tablespoon Sugar
⅓ cup Margarine or butter; melted
24 ounces Cream cheese; softened
1 can (14-oz) sweetened condensed milk
4 \N Eggs
¼ cup Kirsch or other cherry liqueur
1½ teaspoon Vanilla
1 can (17-oz) pitted dark sweet cherries; drained, reserving syrup
1 tablespoon Flour
2 teaspoons Cornstarch

From: Bobb1744@...

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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