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Cherry Cheesecake
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Description
The perfect pairing for this cheesecake is Valentine’s Day. The contrast of red and white is so pretty and festive. If you are making a meal for your honey, this would be a great way to top it off. I think any sweetheart would appreciate this sweet dessert!
Ingredients
- ½ cups Butter, Melted
- 1-½ cup Graham Cracker Crumbs
- 8 ounces, weight Cream Cheese, Softened (I Used Light)
- ½ cups Sugar
- ½ teaspoons Vanilla
- ¼ teaspoons Almond Extract
- 8 ounces, weight Cool Whip, Defrosted (I Used Light)
- 15 ounces, weight Cherry Pie Filling (I Used Light)
Preparation
Preheat your oven to 350ºF. Grease a 9-inch cake pan with cooking spray.
In a small bowl, combine the melted butter and graham cracker crumbs. Stir until completely combined. Press the crumbs into the bottom of the cake pan. Bake until the crust just starts to brown, about 5-7 minutes. Cool completely.
In a medium bowl combine the cream cheese, sugar, vanilla, and almond extract. Mix until well combined. Fold in the Cool Whip until it is evenly distributed. Spread over the cooled crust. Top with cherry pie filling.
Refrigerate until ready to serve.
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