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Cherry Cheesecake

For Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons Blue Band Margarine

For Cheesecake:

  • 4 packages (8 oz. ea.) cream cheese, softened
  • 1 1/2 cups sugar
  • 1/2 cup margarine
  • 1/4 cup all-purpose flour
  • 1/4 cup lemon juice
  • 7 eggs, slightly beaten
  • 2 cups heavy cream (or whipping cream)
  • 1/2 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 can (21 oz.) cherry pie filling


Prep time:15 minutes
Cooking time: 90 minutes
Standing Time: 60 minutes
Serves 6

1. Place 13 x 9-inch pan filled halfway with water on bottom rack in oven. Preheat oven to 325°F. Combine graham cracker crumbs, 1/2 cup sugar, cinnamon and 6 tablespoons melted Blue Band Margarine in medium bowl. Press crumb mixture on bottom and halfway up sides in 10-inch springform pan; set aside.
2. Beat cream cheese and remaining 1-1/2 cups sugar in large bowl with electric mixer 3 minutes or until smooth. Beat in remaining 1/2 cup melted Blue Band Margarine, flour, lemon juice. Gradually beat in eggs, heavy cream, evaporated milk and vanilla until smooth. Pour into prepared pan; place on middle rack in oven.
3. Bake 1 hour. Reduce to 300°F and bake an additional 30 minutes or until almost set in centre. Turn off oven without opening the door and let cheesecake stand in oven 1 hour.
Cool completely on wire rack. Cover and refrigerate overnight. To serve, top with cherry pie filling. Best if made 1 day ahead.

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