Helen Powell'S Washington Cheese Cake
A rich and creamy cheesecake with a cherry topping, perfect for special occasions or family gatherings, offering a delightful blend of sweetness and tartness.
Ingredients
Instructions
- Combine graham cracker crumbs, 3 tablespoons sugar, and melted margarine.
- Press the mixture into the bottom of a 9-inch spring-form pan.
- Bake at 325°F (163°C) for 10 minutes.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add 3/4 cup sugar, eggs, milk, and vanilla, and mix until well combined.
- Pour the cream cheese mixture over the baked crust.
- Bake at 325°F (163°C) for about 60 minutes or until set.
- Let the cheesecake cool, then top with cherry pie filling before serving.
Tips & Substitutions
For a lighter cheesecake, consider using reduced-fat cream cheese. You can substitute the cherry pie filling with other fruit toppings like blueberry or strawberry for a different flavor profile. If you prefer a sweeter crust, add an extra tablespoon of sugar to the graham cracker mixture. Ensure all ingredients are at room temperature for a smoother batter, similar to techniques used in other American recipes.
Serving Suggestions
This cheesecake is delicious on its own, but you can enhance it by serving it with whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Helen Powell's Washington Cheese Cake, making it a great dessert for gatherings. Consider serving it alongside coffee or tea for a delightful end to a meal.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly in plastic wrap and then aluminum foil, for up to 2 months. To enjoy, thaw in the refrigerator overnight and serve cold.
Nutrition & Diet Analysis (per serving)
Each serving of Helen Powell'S Washington Cheese Cake contains roughly 1061 calories, with 18g protein, 204g carbohydrates, and 18g fat. It is an excellent source of protein (36% of the Daily Value), iron (33% of the Daily Value), and calcium (33% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 556mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Yes, you can replace the graham cracker crust with an Oreo crust or a nut-based crust for a gluten-free option. Just make sure to adjust the amount of sugar accordingly, depending on the sweetness of the alternative crust.
How can I tell when the cheesecake is properly baked?
The cheesecake is done when the edges are set and the center slightly jiggles. It will firm up as it cools. Avoid overbaking to prevent cracks on the surface.
Is it necessary to use Philadelphia cream cheese specifically?
While Philadelphia cream cheese is recommended for its smooth texture, you can use any brand. Just ensure it’s full-fat for the creamiest results. Low-fat or non-fat versions may alter the taste and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).