"Cherry Yum Yum"

By RoketJSquerl

Ingredients

• For the Crust:
• 1-1/2 cups of graham cracker crumbs
• 1/2 cup (1 stick) of melted butter
• For the Cheesecake:
• 2 (8 ounce) blocks of cream cheese, softened at room temperature
• 1/2 cup of granulated sugar
• Juice of one lemon (about 2 tablespoons)
• 1 teaspoon of pure vanilla extract
• 2 large eggs
• 1 cup of sour cream
• 3 tablespoons of granulated sugar
• 1/2 teaspoon of pure vanilla extract
• 1 (21 ounce) canned pie filling (strawberry, blueberry, cherry, lemon, etc.), optional, for garnish

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Preheat oven to 350 degrees F. To make the crust, combine the graham cracker crumbs with the melted butter, and press into an 8 x 8 inch baking pan. Bake at 350 degree F for about 5 minutes to toast; set aside to cool.

For the cheesecake, using a mixer, cream the softened cream cheese until fluffy, then gradually add in the 1/2 cup of sugar. Slowly add the lemon juice and vanilla and blend in; add the eggs and mix in on low until smooth. Pour into cooled crust and bake at 350 degrees F for 25 minutes. Remove and let rest on a rack while you make the sour cream topping. Combine the sour cream, 3 tablespoons of sugar and 1/2 teaspoon of vanilla. Spread evenly on top and return to the oven for 5 minutes. Let cool completely and refrigerate several hours or overnight before serving. Spread pie filling over the top or spoon over individual squares.

Cook's Notes: If you have any lumping in the cheesecake batter, you can press it through a strainer to remove them. 1-1/2 cups of graham cracker crumbs is equal to about 8 planks, or roughly one package from the box. Can omit the sour cream topping and/or the pie filling topping, if desired. Doubles nicely for a 9 x 13 inch pan. Can substitute your favorite fresh fruit sauce or top with a caramel sauce, or pecan praline topping.