In memory of my grandmother, Mom-Mom (pronounced Mum-Mum), who passed away earlier this week, I have decided to post one of her recipes. We could always count on her to make, when she would visit from Pennsylvania. This has been a family favorite for years and is perfect during the holidays or with a summer barbecue cookout. She will be missed dearly by her children, grandchildren and everyone whose lives were touched with her infectious smile and laughter.
Mom-Mom’s Cherry Cheesecake
This cheesecake can be easily prepared without the cherry filling for a plain cheesecake. My brother and sister have always preferred it this way. If making cheesecakes for a party, bake the cheesecakes the night before and leave in the refrigerator overnight.
- 16 ounces cream cheese
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 pint sour cream
- 2 8-inch graham cracker crumb pie shells
- 21 ounces cherry pie filling
Cream the cream cheese with the sugar. Add the eggs one at a time, mixing and scraping down the sides of the bowl after each addition. Add the vanilla and sour cream. Beat until smooth. Pour equal amounts into each pie shell. Set aside the plastic covers from the pie shells for later use. Spoon the cherries around the edges of the cheesecakes, trying to use mostly the cherries and not too much of the syrup from the pie filling. Bake at 400º for 30 minutes. Leave the cheesecakes in the oven with the door propped open for another 30 minutes. Remove them from the oven when they can be touched without oven mits. Let cool on a rack. When completely cooled, cover with the plastic tops and place in the refrigerator. Pies should be in the fridge at least 4 hours before serving.