Happy Tasty Tuesday, everyone! It is the 3rd Tuesdday of the month, which means I am teaming up with my friend Bethany Crisp over at Crisp Collective. She is sharing her famous Lemon Strawberry Bundt Cake. ….but she also is always sharing other yummy treats and meals. She is the real cook in this relationship, I am the wanna be cook but I love doing this Tasty Tuesday with her. With that being said, I am excited to share one of our family staples. It is our Cherry Cheesecake. Actually, this recipe was given to me back in 2011 by one of my best friends Heather Rude. She would always make this for parties and events, so of course, I had to get it for myself. Over the years, it has become a family staple, and we tend to make this for a lot of our family functions. It is that good that we rarely come home with leftovers, so we have to make a batch for ourselves. I am not a baker at all, not even a little bit, but this is one of the food items, that you can make in minutes and it tastes so good. So, do yourself a favor and try this out and when you do, let me know what you think. Cheers babes!!
Side note – my husband and daughter actually made this for Easter.
What you need to make the crust??
2 cups of graham cracker crumbs
3/4 cup butter
What you need to make the filling??
2 package of small Dream Whip
11 oz cream cheese
1 cup sugar
1 cup chilled evaporated milk
1 tsp vanilla
3 t sp plain gelatin
1 medium can of cherry pie filling but we usually use two because we love cherries (not for the filling, but will use on top of cheesecake)
To make the crust: mix 2 cups of Graham cracker crumbs and 3/4 cup butter(melted) and spread in bottom of the 9×13 pan. Refrigerate for about 10 minutes while preparing the filling.
To make the filling: Whip together all the filling ingredients above until thick. Take out the crust from the fridge.
Spread the filling on top of the crust. Place back in the fridge and chill for another 20 minutes.
Then, Spread 1-2 medium cans of thick cherry pie filling on top. Chill for at least 30 minutes before serving.
I will be honest and say I think it always tastes better the second day.
My little baker!!!