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White Forest Cheesecake

Source of Recipe


Taste of the South, Christmas Cooking 2008



List of Ingredients



• -- Crust --
  
• 1 ¼ cups crushed graham crackers
  
• ½ cups finely ground almonds
  
• 1/3 cup sugar
  
• 1/3 cup butter, melted
  
• .
  
• -- Filling --
  
• 3 (8-ounce) packages cream cheese, softened
  
• 1 cup sugar
  
• 4 large eggs
  
• 1 (16-ounce) container sour cream
  
• 2 Tbsp almond-flavored liqueur (such as Amaretto) or ½ tsp almond extract
  
• 8 (1-ounce) squares white chocolate, melted and cooled slightly
  
• 1 (21-ounce) can cherry pie filling
  






Instructions



1. Preheat oven to 325 ° F.
   In a medium bowl, combine cracker crumbs, almonds, and sugar for crust. Add melted butter, stirring to combine. Press evenly into the bottom and 1 inch up sides of a 10-inch springform pan. Wrap bottom and sides of pan with a large sheet of heavy-duty aluminum foil to prevent leaks. Bake for 6 minutes. Let cool completely.
   
   
2. In a large bowl, beat cream cheese and sugar for filling at medium-high speed with an electric mixer until creamy. Add eggs, one at a time, beating well after each addition. Add sour cream and liqueur, beating until smooth. Add melted white chocolate, beating at low speed until combined. Spoon batter into prepared pan. Place cheesecake in a large shallow pan. Add hot water to the pan to a depth of 1 inch.
   
   
3. Bake for 1 hour 15 minutes, or until almost set. Carefully remove pan from oven, and let cheesecake stand in water bath for 20 minutes.
   
   
4. Remove cheesecake from water bath, and let cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
   
   
5. To serve, run a knife around edge of crust to release sides. Remove sides of pan. Top with cherry pie filling before serving.
   
   Makes 1 (10-inch) cheesecake.