I love cheesecake. Since we’ve had a lot of cherries in the house recently and some of them were getting a little to soft to eat plain, we decided to make a cheese cake with them (my mom and I). We are both huge fans of cheese cake so, making the cake was a easy decision to make.  I made the cherry pie filling from scratch (to use up the cherries) while my mom worked on the crust and filling. The result: a to die for cheese cake. It was not too sweet, or rich. It was everything a cheesecake should be soft and creamy, sweet, (from the cheery pie filling) with a mildly crunch vanilla wafer crumb crust.

If you are a cheese cake lover you need to make this cake stat! It’s perfect for hot summer days since its served chilled.

Here is the recipe

Cherry Cheese Cake

Cherry Pie Filling (adapted from about.com)
6 cups cherries pits and stems removed
4 tbsp corn starch
1 ½ cups white sugar

Add cherries corn starch and sugar to a large pot. Mix well. On medium heat stir the mixture constantly for 15-20 minutes or until a thick cherry pie filling forms.

Cream Cheese Filling (adapted from Philadelphia cream cheese box)
2 boxes light cream cheese
½ cup sugar
½ tsp pure vanilla extract
2 large eggs

In a large bowl add the: cream cheese, sugar, vanilla extract, and eggs. Beat until smooth.

Vanilla Wafer Crust (adapted from Philadelphia cream cheese box)

1 ½ cups vanilla wafer crumbs
3 tbsp sugar
1/3 cup margarine (melted)

Combine, crumbs, sugar, and melted margarine in a bowl. Mix well. Press into pan )11X7 or desired size). Bake at 350 degrees F for 5 minutes. Cool.

Bake the assembled cheesecake at 350 degrees F for about 40 minutes or until the centre is almost set. Cool. Top with cherry pie filling. Refrigerate 3 hours or overnight before serving. Enjoy.