Recipe Categories
Desert
Misc Desert
1
cup slivered almonds, chopped
1 cup graham cracker crumbs
1/3 cup butter or margarine, melted
1 (21-oz.) can cherry pie filling
3/4 cup plus 2 tablespoons sugar, divided
2 tablespoons cornstarch
1/2 teaspoon almond extract
4 (8-oz.) packages cream cheese, softened
3 tablespoons amaretto liqueur
1 tablespoon lemon juice
1 teaspoon vanilla
3 eggs, slightly beaten
Preheat
oven to 350°F.
Combine almonds, graham cracker crumbs and butter in a medium bowl; mix well.
Press crumb mixture evenly over the bottom and two inches up the sides of a
10-inch springform pan. Set aside.
Puree cherry pie filling in an electric blender or food processor until smooth.
Pour pureed cherry pie filling into a medium saucepan. Combine 2 tablespoons
granulated sugar and cornstarch; stir into cherry pie filling. Cook, stirring
constantly, over low heat until mixture is thick and bubbly. Remove from heat.
Stir in almond extract. Set aside to cool.
Put cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla in
a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes,
or until well mixed. Add eggs all at once; beat on low just until mixed.
To assemble the cheesecake, pour one-third of the cream cheese mixture into
prepared crust. Top with about 1/3 cup cherry puree. Swirl cherry mixture into
cream cheese mixture, using a knife or spatula. Repeat layers twice, ending with
cherry puree. Reserve remaining puree. Bake for 60 to 65 minutes, or until the
center appears nearly set when gently shaken. Let cool on a wire rack.
Refrigerate until ready to serve.
To serve, spoon a generous tablespoon of puree on individual serving plates. Cut
cheesecake into wedges and place on top of puree. Refrigerate leftovers