Black Cherry Cheesecake With Sour Cream Topping

Black Cherry Cheesecake With Sour Cream Topping


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This is a rich creamy cheesecake filled with black cherries and a Pecan Shortbread crust.

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Moreno Valley,CA

Serving Size / Yield

1 Cake


  • 1 12 oz. pkg. pecan shortbread cookies
  • 1 15 oz. pkg. dark cherries, divided in thirds
  • 1/2 C. (1/2 stick) butter, melted
  • 1 1/4 C. sugar, divided
  • 3 tsp. vanilla, divided
  • 1 16 oz. container sour cream, divided
  • 4 eggs
  • 4 8 oz. pkg. Philadelphia Cream Cheese

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Preheat oven to 350 degrees. Spray a 9-inch spring pan with Pam. Put cookies in food processor with the butter and 2 Tbs. of sugar. Blend until even crumbs, press firmly into bottom of spring pan and bake for 10 minutes. Beat cream cheese, 1 cup of sugar, 2 Tsp. vanilla until well blended. Add one cup of sour cream, mix well. Add eggs mixing well one at a time. Add 1/3 of the cherries mix until smooth.Pour 1/3 of the cherries over the crust, pour the cream cheese over that and bake for 40 minutes or until center is almost set. Pour remaining 1/3 of the cherries over the top of the cheesecake. Mix remaining sour cream with 2 Tbs. sugar and 1 tsp. vanilla until well blended and pour carefully over the top and bake for an additional 10 minutes or until firm. Let cool, cover and refrigerate 4 hours or overnight.

Reviews (2)

  • I used 1/4c butter and baked this for 70 minutes and it did not set in center. I did not want to bake it any longer as I was afraid the sides would burn. I used the cherries frozen as it did not say to thaw them. Aside from the butter leaking all over my oven and the center not getting firm, it had a good flavor, but prefer the drier NY style cheesecake better.

    Flag as inappropriate Coloradocook  |  March 24, 2009

  • 1/2 C butter is 1 whole stick. Do you mean 1/4 C butter?

    Flag as inappropriate snperch  |  February 23, 2009

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