The Most Delicious Cherry Cheese Pie Cake

cakebycourtney.com

JENI

subheading: FOR THE GRAHAM CRACKER CRUST:

25 (380 g) graham crackers full rectangle cracker

¾ cup (165 g) unsalted butter melted

½ cup (100 g) granulated sugar

subheading: FOR THE CREAM CHEESE CAKE:

3 cups (360 g) all-purpose flour

3 tsp (12 g) baking powder

1 tsp (5.6 g) salt

1 cup (218 g) grapeseed oil

8 ounces cream cheese room temperature

1 ¾ cups (350 g) granulated sugar

3 eggs room temperature

1 cup buttermilk at room temperature

subheading: FOR THE CHEESECAKE FILLING:

8 oz cream cheese

14 oz sweetened condensed milk 1 can of Eagle Brand

⅓ cup (76.6 g) freshly squeezed lemon juice

subheading: FOR THE CHERRY PIE FILLING:

15 oz tart canned cherries in water you can also use fresh cherries, pitted

½ cup (118 g) liquid from the canned cherries if you use fresh cherries, add ½ cup water

½ cup (100 g) granulated sugar

2 Tbsp (18 g) corn starch

1 Tbsp lemon juice

subheading: FOR THE GRAHAM CRACKER BUTTERCREAM:

2 cups (452 g) unsalted butter slightly cold

5 ½ cups (687.5 g) powdered sugar measured then sifted

½ cup (60 g) graham crackers, finely ground about 7 whole crackers

½ cup (57.75 g) heavy whipping cream

1 tsp (4.2 g) vanilla extract

pinch of salt

note: his buttercream reipe makes enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra ¼ to ½ batch.

Directions at cakebycourtney.com

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