Cherry Caramel Crumble Cheesecake

This is my newest cheesecake creation, for my son. I still use Fresno Jason’s Cheesecake Filling, as the base. That recipe is serving me well. This recipe is similar to the Caramel Apple Crumble Cheesecake. I had to make minor modifications. I like that I didn’t have to make the cherry pie filling. 

This cheesecake is absolutely stunning! A real showstopper. 

Perfect for birthdays, the most special occasion.

A short overview to the cherry crumble cheesecake is available, by clicking this link.

I didn't make a full demonstration video, for this cheesecake, as it is similar to the Caramel Apple Crumble Cheesecake I have posted on youtube.

CHERRY CARAMEL CRUMBLE CHEESECAKE 

CRUST:

2 Sleeves cinnamon graham crackers, crushed

¾ Cup sugar

½ Cup butter, melted

 

CHEESECAKE FILLING:

1/3 Cup flour

1 ½ Cups sugar

5 (8 ounce) Packages Philadelphia cream cheese, room temperature

¾ Cup sour cream, room temperature

3 Whole eggs + 2 egg yolks, scrambled, room temperature

1 Teaspoon vanilla 

 

CHERRY TOPPING:

3 (21 ounce) Cans cherry pie filling, gelatin strained

 

CRUMBLE TOPPING:

3 3/4Cups flour

9 Tablespoons sugar

9 Tablespoons brown sugar

1/2 Cup butter, softened

1 Teaspoon vanilla 

 

CARAMEL DRIZZLE:

(See Recipe: MICHELLE'S SALTED CARAMEL)

 

DIRECTIONS:

 

*  Before you begin this recipe. Make sure the cream cheese, sour cream, and eggs are at room temperature. 

 

TO MAKE CRUST:  Combine graham crackers and sugar, in a food processor. Blend until crackers are a fine crumb. Add melted butter; mixing well. Press graham cracker mixture into a springform pan, covering the bottom, and up the sides; as desired. Place springform pan on a baking tray, to catch any potential leaks. Bake at 350 for 7 minutes. Remove from oven. Cool completely.  Lower oven temperature to 275. 

 

TO PREPARE CHEESECAKE FILLING:  Sift flour and sugar, in a small bowl. Set aside. In a large mixer, blend cream cheese and sour cream, until smooth. Beat in flour mixture. Stir in eggs and vanilla. Pour mixture into cooled crust. Run a butter knife through batter, to release air bubbles. Level batter with an offset spatula. Bake at 275, for 2 hours; until the middle of the cheesecake is firm. Cool cake to room temperature. Chill completely, in refrigerator. 

 

TO PREPARE CHERRY FILLING: Place a mesh strainer over a large bowl. Empty 1 can of pie filling into strainer, at a time. Tap the strainer, on the lip of the bowl, to strain cherries from the gelatin sauce. Place cherries into a clean bowl. Set aside. We are not using the gelatin, in this recipe. 

 

TO MAKE CRUMBLE:  Combine flour and sugars, in a large mixing bowl. Using a mixer, or your hands, press butter into flour mixture, until the mixture looks clumpy. Bake in a half sheet pan, or 2 (9 X 13”) baking trays, at 350 for approximately 45 minutes. Using a spatula, turn crumbles over every 10 minutes. The crumbles will spread out, the first flip. They crumble, and tighten as they bake. Crumbles are done when they just start to turn golden brown around the edges, and firm up. Let a large crumble cool slightly, to taste test, it should be crunchy. They get more crunchy as they cool, so don’t over-bake the crumbles.

 

TO PREPARE PARCHMENT BAND:  Wrap the sides, of cheesecake, with a wide band of parchment. This will help keep the toppings from spilling over. Tear off a large piece of parchment, to fit around the springform pan, plus 6” extra. Lay parchment, horizontally, and fold into thirds; like a letter going into a wide envelope. Press flat. This is the band. Release cheesecake from pan, by running a thin blade knife between pan, and graham cracker crust. Release lock, on springform pan. Wash and dry springform pan. Place cheesecake, still on base, on a flat surface. Place ring around cheesecake. Carefully fit parchment band between cheesecake, and the ring. Make sure the wrap is smooth. Lock ring around cheesecake. 

 

TO ASSEMBLE: Warm caramel, slightly. Spoon a little caramel around the top edges of cheesecake, and place larger pieces of crumble, to make a dam. This will help to keep the cherries in position. Spoon cherry pie filling, into the dam, over cheesecake. Top with crumbles. Drizzle over cheesecake. Refrigerate to allow the caramel to firm, and hold the crumbles.