Cherry Cheesecake Supreme


1 3/4 cups graham cracker crumbs
1/2 cup sugar
1/4 cup pecans, finely chopped
1/2 cup butter, melted

Mix graham cracker crumbs, sugar, nuts and butter, reserving three tablespoons for topping. Press remainder into bottom and sides of buttered 9-inch springform pan.

2 8-ounce packages cream cheese, softened
1 cup sugar
5 egg yolks
2 cups sour cream
1 tsp vanilla
1 tablespoon lemon juice
1/2 tsp lemon rind, grated
1/2 tsp orange rind, grated
5 egg whites

Combine cream cheese and sugar and mix well. Add egg yolks and beat until smooth and light. Add sour cream, vanilla, lemon juice, lemon and orange rind and blend thoroughly. Beat egg whites until stiff but not dry. Fold into cheese mixture. Turn into springform pan. Bake in a 300 degree oven for 1 hour. Turn off heat and leave cake in oven for 1 hour more. Cool and remove from pan.

3/4 cups sugar
2 tablespoons cornstarch
Dash of salt
1/3 cup water
4 cups frozen, unsweetened pitted tart red cherries, thawed
3-4 cups red food coloring, if desired

To make cherry sauce, combine sugar, cornstarch, salt and water in a medium saucepan. Add cherries, cook and stir over medium heat until mixture begins to thicken. Add red food coloring if desired. Cook and stir for 1 minute more. Chill without stirring. When cool, spoon on top of cheesecake and sprinkle with remaining crumb mixture.

Recipe credit: 
Tales and Tastes from Texas

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