• 4servings
  • 90minutes
  • 1583calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup graham cracker crumbs

  2. 3 tablespoons sugar

  3. 3 tablespoons melted butter

  4. 4 (8 ounce) packages cream cheese (softened)

  5. 1 cup sugar

  6. 3 tablespoons flour

  7. 4 eggs

  8. 1 cup sour cream

  9. 1 (8 ounce) container mascarpone

  10. 2 teaspoons sugar

  11. 1 (21 ounce) can cherry pie filling

Instructions Jump to Ingredients ↑

  1. Preheat over to 350f.

  2. Mix together graham cracker crumbs, 3 tbs sugar and melted butter. Press into bottom of a tall 9" springform pan.

  3. Mix the cream cheese, sugar and flour thoroughly, then add agges one at a time. Beat in sour cream, and whip until completely mixed and place into pan.

  4. Put the springform pan with the cheesecake on a cookie sheet and add 1/2 inch of water to the cookie sheet. This will help prevent the cheesecake from cracking as it cooks. Bake for 1 hour and 15 minutes.

  5. Turn off oven and crack door open, leaving cheesecake inside oven until cool.

  6. Topping: Whip the mascarpone and sugar, and top the cheesecake. Once the layer is put on the cheesecake, add the cherry pie filling on top. Place in fridge overnight.

  7. NOTE: You can use the pre-made graham cracker crumb pie pans that you get at the store, but if you do, the filling will make three pies, and only bake 50-55 minutes. You also need to double the topping quantity for the three pies.


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