Kinda sweet, kinda tart, ooey and definitely gooey! This Cherry Crumble Cheesecake Dip has layers of smooth cheesecake, sweet-tart cherries, and a brown sugar crumble topping. Serve as a dessert dip with Nilla Wafers, pretzels, cookies or graham crackers.
For Cheesecake Layer:
2–8 oz. packages cream cheese, at room temperature
1/2 cup sour cream, at room temperature
1/2 cup granulated sugar
1 tsp. vanilla
For Cherry Layer:*
2–14.5 oz. cans tart cherries in water, drained but keep juice from 1 can
1/2 cup granulated sugar
3 tbsp. cornstarch
1/2 tsp. almond extract
For Crumble Topping:
1/2 cup all-purpose flour
1/4 cup brown sugar, packed
3 tbsp. unsalted butter, melted
Preheat oven to 350 degrees F.
In a large bowl, beat cream cheese, sour cream, granulated sugar and vanilla together until smooth, Spread evenly into the bottom of a deep-dish 9-1/2 inch pie pan. Set aside.
Over medium heat in a saucepan, whisk together juice from 1 can of cherries, granulated sugar and cornstarch. Bring to a boil, whisking constantly. Cook until thickened. Fold in drained cherries and almond extract. Return saucepan to stovetop and cook on medium-low until mixture is thickened. Let cool slightly before pouring over the cheesecake layer.
In a small bowl, stir together the flour, brown sugar and melted butter until crumbly. Sprinkle evenly over the cherry layer. Bake for 25 minutes. Remove from oven and let cool slightly before serving with Nilla Wafer, graham crackers, pretzels, or your favorite sweet dipper.
*If you want to save time, a can of cherry pie filling can be used in place of the homemade tart cherry layered ingredients.
Find it online: http://gloveboxeats.com/?p=8918