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Cherries Jubilee Cheesecake




Source of Recipe


EAGLE BRAND®


List of Ingredients




1 1/4 cup graham cracker crumbs
1/4 cup plus 1 tablespoon sugar
1/3 cup margarine or butter, melted
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/4 cup kirsch or other cherry-flavored liqueur
1 1/2 teaspoons almond extract
1 (17-ounce) can pitted dark sweet cherries, drained, reserving syrup
1 tablespoon flour
2 teaspoons cornstarch


Recipe



Preheat oven to 300º. Combine crumbs, 1/4 cup sugar and margarine; press firmly on bottom of 9-inch springform pan. In large mixing bowl, beat cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add eggs, 3 tablespoons kirsch and 1 teaspoon extract; mix well.
Chop 1/2 cup cherries; toss with flour. Stir into cheese mixture. Pour into prepared pan. Bake 1 hour and 10 minutes or until center is set. Cool. Chill. In small saucepan, combine cornstarch and remaining 1 tablespoon sugar. Stir in reserved cherry syrup, remaining 1 tablespoon kirsch and 1/2 teaspoon extract.
Over medium heat, cook and stir until thickened. Cool. Cut remaining cherries in half; add to sauce. Chill. Serve with cheesecake. Refrigerate leftovers.