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Classic Cherry Cheesecake
2 cups graham cracker crumbs 1/4 cup sugar 1/2 cup melted butter
8 oz heavy whipping cream 8 oz cream cheese, room temperature 1 cup powdered sugar 1 21 oz can cherry pie filling
Mix together cracker crumbs, sugar and melted butter. Press into the bottom of a 11X7 pan. Bake at 350F for 5 minutes and place in the refrigerator to cool while you prepare the rest of the ingredients.
In a bowl whip the heavy cream until stiff peaks form. Set aside. Be sure not to over beat it or you'll be making butter instead of a dessert.
In a separate bowl. combine the cream cheese and powdered sugar until its well blended and smooth.
Carefully fold the whipped cream into the cream cheese mixture. Do this by hand because you don't want to deflate the volume of the whipping cream.
Spread the mixture over top of the cooled crumb layer evenly.
Top with the cherry pie filling.
Refrigerate to set -- ideally overnight, but at the very least 2-3 hours.