Cherries Jubilee Cheesecake
CATEGORIES
INGREDIENTS
  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup plus 1 tbs. sugar, divided
  • 1/3 cup butter or margarine, melted
  • 3 pkgs. (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 4 eggs
  • 1/4 cup kirsch or other cherry liqueur, divided
  • 1-1/2 teaspoons vanilla, divided
  • 1 can (17 oz.) dark sweet cherries, drained, reserve syrup, divided
  • 1 tablespoon flour
  • 2 teaspoons cornstarch
DIRECTIONS
  1. Preheat oven to 300ºF.
  2. Combine crumbs, 1/4 cup sugar and margarine. Press into 9-in. springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs, 3 tablespoons kirsch and 1 teaspoon vanilla until smooth.
  3. Chop 1/2 cup cherries. Toss with flour. Stir into cheese mixture. Pour into pan. Bake 1 hour and 10 minutes or until set. Cool. Chill.
  4. In saucepan, combine cornstarch, 1 tablespoon sugar, reserved cherry syrup, 1 tablespoon kirsch and 1/2 teaspoon vanilla. Cook and stir until thickened. Cool. Halve remaining cherries and add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.