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Hearts-A-Swirling Cheesecake

in Diana's Recipe Book

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Servings: 10
1-1/4 cups chocolate cookie crumbs
1/4 cup butter, melted
2 packages (8 ounces each) cream cheese, softened
1/2 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla, divided
2 eggs
1 cup sour cream
1 can (21 ounces) cherry pie filling

Preheat oven to 350°F.

For crust, combine cookie crumbs and butter until well blended. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool.

For filling, beat cream cheese, 1/2 cup sugar and 1/2 teaspoon vanilla in medium bowl with electric mixer until well blended. Beat in eggs. Pour into cooled crust; bake about 40 minutes or until center is almost set. Cool.

For topping, combine sour cream, remaining 1 teaspoon sugar and remaining 1/2 teaspoon vanilla in small bowl. Spread evenly over top of cheesecake. Drop teaspoonfuls of sauce from cherry pie filling onto sour cream topping; carefully pull tip of knife or wooden skewer through cherry sauce to form hearts. Cover and refrigerate 3 hours or overnight. Serve remaining cherry pie filling over slices of cheesecake.

Makes 10 servings.

Date: January 8, 2003

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