Cherry Cheesecake

 

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1 (16.5 ounce) can pitted Bing cherries 2 tablespoons cornstarch 8 ounces cream cheese 1 small box instant lemon pudding 2 cups milk Graham cracker crust

The Directions

Mix cream cheese, instant pudding and milk. Pour into graham cracker crust, then chill.

Drain and reserve juice from the can of cherries. In a saucepan, cook juice and cornstarch until thickened; remove from heat and add cherries. When sauce has cooled, pour over the top of the cheesecake.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.