Will work or "Trade" for Venison or Elk!!!! Seriously I Will Trade You a Treat of your Choice for Wild Game!!!

Super Easy Cherry Cheesecake

 I traded this beautiful Cherry Cheesecake, pound for pound for venison and elk!!  

A lot of people think that cheesecake is really complicated to make.  This recipe and these directions will make it accessible to ANYONE to make this Cherry Cheesecake!  Enjoy.

CHERRY CHEESECAKE

Crust: 1 cup graham cracker crumbs** 3 tablespoons sugar 1/4 cup butter, melted **For Gluten-Free simply substitute the gram-crackers for gluten-free gram-crackers for the rest of this dessert is naturally gluten-free!! Cheesecake: 24 ounces cream cheese, softened (3 packs) 3/4 cup sugar 1 teaspoon vanilla extract 3 eggs 16 ounces cherry pie filling, chilled** Recipe below. Cherry Topping: 2 cups frozen pitted cherries 1/2 cup sugar 1/2 tsp Vanilla 1 1/2 TBS corn starch 1 cup water Directions:   In a food processor: combine gram crackers, sugar, and soft butter; pulse until finely ground.   Then press this crust mixture onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.  It should be golden brown--no darker! Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition.  Place batter on top of the cooled crust.  Spread out the batter until even: Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Bake on the middle rack.  Right after you take the cheesecake out of the over run a butter knife along the sides of the cheesecake to loosen cake from rim of pan.  This will prevent the cheesecake from cracking.  Let the cheesecake chill overnight or at least for 6 hours in the fridge.   Remove the springform pan.   Directions for Cherry Topping: *You can use prepared Cherry Pie Filling as your topping instead.  However NOTHING beats a fresh homemade Cherry topping and it is super easy! In a medium sauce pan add: the frozen cherries, sugar and a 1/2 cup of water.  Bring to a boil.  Then reduce to a simmer.  Let it simmer for about 10 minutes stirring often...you can add more water if needed. In a small bowl add 1/2 cold water.  Add the cornstarch and whisk, with a fork, until smooth.   Add this slowly to the cherry mixture.  Stir until thickened.   Take off the heat.  Let it cool.  You can add a little more water until you get your desired consistency.   Then take the chilled cheesecake and spread the chilled cherry topping over the cheesecake before serving. Slice and enjoy!!!  Store your cheesecake in an airtight container in the fridge.  It will keep up to 5 days in the fridge. And remember I WILL TRADE for WILD GAME!!! Run Bambi! Run!! Enjoy Love Tata!!