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Anne Hayes' Cherry Cheesecake

Africa, Central: American

I inherited this recipe from my grandmother Anne Hayes. My grandmother was a descendant of Irish and German immigrants, who came to Philadelphia, Pennsylvania. She used to make this recipe for family gatherings for as long as I can remember. Although we are not certain, my family believes this recipe actually came from Anne Hayes' irish mother Mary Jane Corr.

This recipe is very basic and easy enough for kids to make.


4 8 oz. packages of cream cheese. (Preferably Philadelphia brand)
6 eggs
1 1/3 cups of sugar
1 tablespoon of vanilla extract

2 21 oz. cans of cherry pie filling or topping. (Preferably Comstock brand)


Preheat Oven:
350 degrees

Mix ingredients together: cream cheese softened at
room temperature, 6 eggs, 1 1/3 cups of sugar, 1
tablespoon of vanilla extract. Mix with a hand mixture
for 15 to 20 minutes until creamy. Pour batter in a
greased 13" x 9" x 2" pan.

Cooking Time:
Bake for 40 to 45 minutes depending on your oven.*
Take cake out of the oven and let stand for 5 minutes.
Spoon fruit on top of the cake and put back in the
oven for 10 minutes.

For cupcakes: Place one nilla wafer (whole) in the
bottom of each foil cupcake liner. Fill each foil
liner 2/3rds to 3/4th full with batter. Bake for 30
to 35 minutes. Take out of the oven and let stand for 5
minutes. Spoon fruit on top of each cupcake. Bake
for 10 more minutes.

Try it plain or with other fruit.

*I usually bake my batter for 40 minutes on the top

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