This delicious dessert is made with graham cracker crust, cream cheese filling and swirls of Bonne Maman Cherry Preserves!
- 1 cup graham cracker crumbs
- 1 cup + 2 Tbsp sugar, divided
- 4 Tbsp butter, melted
- 32 oz cream cheese, softened
- 3 Tbsp flour
- 1 Tbsp vanilla
- 1 cup sour cream
- 4 eggs
- 1/3 cup Bonne Maman Cherry Preserves
Preheat the oven to 325°F. In a small bowl, combine 1 cup graham cracker crumbs with with 2 Tbsp of sugar and 4 Tbsp of melted butter and mix with your fingers. Firmly press the mixture into bottom of a 10” springform pan. Bake 10 minutes.
Beat 32oz cream cheese, 1 c of sugar, 3 Tbsp of flour, and 1 Tbsp of vanilla in a large bowl. Add sour cream and mix well, then add the eggs, one at a time, until just blended. Do not overmix.
Pour your mixture over the crust. Lightly drop small spoonfuls of Bonne Maman Cherry Preserves over the batter. Using a knife, cut through the batter several times to create a marbled effect.
Bake 40 minutes, or until the center is almost set. Remove from the oven to cool. Once cooled, refrigerate for 4 hours, or overnight.
Makes: One 10” Cheesecake