Recipe Ingredients
For sauce:
- 1 3/4 cups frozen dark cherries
- 3 tablespoons sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
For crust:
- 1 1/4 cups graham cracker crumbs (about 11 graham crackers)
- 1/4 cup unsalted butter, melted
- 1/4 cup packed brown sugar
For filling:
- 1 8 ounce block cream cheese, room temperature
- 1/2 cup Oikos Blended Greek Yogurt, Anything But Plain
- 2/3 cup sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 2 large eggs
Recipe Directions
1. For sauce: Mix cherries, sugar, water, cornstarch and vanilla in a small saucepan. Bring to a simmer over medium heat. Cook, stirring frequently, until cherries start to break down and a thick sauce forms, about 10 to 15 minutes. Let cool to room temperature.
2. For crust: Preheat oven to 350°F. Grease a 8×8-inch baking pan with nonstick cooking spray. Line baking pan with parchment paper sling, pushing parchment into corners and up sides of pan. Mix graham cracker crumbs, butter and brown sugar in a large bowl until combined. Press graham cracker mixture evenly into bottom of prepared pan. Bake until light golden-brown, about 10 to 15 minutes. Set aside.
3. For filling: Using a hand mixer, beat cream cheese, yogurt, sugar and vanilla together until smooth, about 3 to 4 minutes. Beat in egg, until combined, about 1 minute. Spread yogurt mixture into an even layer over prepared crust. Dollop sauce on top of yogurt mixture and gently swirl together with knife or rubber spatula.
