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Rich, homemade cheesecake sweetened with a decorative ring of hearts.
Heat oven to 325°F.
Combine all crust ingredients in bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 10 minutes. Cool.
Place egg whites into bowl. Beat at high speed, scraping bowl often, until soft peaks form. Set aside.
Combine 1/2 cup butter, cream cheese and egg yolks into bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining filling ingredients except egg whites. Continue beating, scraping bowl often, until well mixed. Gently stir in beaten egg whites.
Spoon filling into crust. Bake 55-65 minutes or until center is set and firm to the touch. (Cheesecake surface will be cracked.) Cool 15 minutes; loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. (Cheesecake center will dip slightly upon cooling.)
Combine sour cream, 2 tablespoons sugar and vanilla in bowl; mix well. Spread evenly over top of cheesecake. Spoon out 2 to 3 tablespoons cherry sauce from pie filling; drop by teaspoonfuls onto sour cream topping. Carefully pull knife or spatula through cherry sauce to form hearts. Cover; refrigerate at least 4 hours.
Stir together remaining pie filling and kirsch in bowl; spoon over cheesecake at serving time. Store refrigerated.
Dietary Fiber: 0g
this is one of the most fantastic cheesecake recipes ever - I am making same for many years now and would never do another one. When I am over in the UK visiting (I am from South Africa), I always treat my Brittish friend with this wonderfull cheesecake :)
This is to die for. Can substitute any pie filling.Can substitute any type of cookie, i.e., vanilla wafers, ginger snaps, etc.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2047
© 2015 Land O'Lakes, Inc.
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