Barb's Cherry Cheesecake

Barb showed up in my life when we were in grade 8.  She was from "around the bay" and seemed a little too sure of herself for the "new" girl in class.  I don't ever recall calling her a "bayman" to her face.  Regardless of her "unfortunate" background she soon became part of my circle of friends.  By high school Dawn, Barb and I were like triplets, joined at the hip and of one mind.   We were all short girls but Barb was the most petite of the three of us.  She always had a boyfriend and was quite particular about her hair and clothing.  Dawn and I would often roll our eyes at each other as we waited and watched Barb arrange and rearrange her hair before we went out together.

Saturday nights after the young people's meeting at church we, along with several of our friends, would walk home together, usually to my house, and spend the rest of the evening in the party mode.  Now, mind you, we were churched kids so we didn't do the drugs that pervaded the 1960s.  (That may have been mostly due to the fear of my mother.)  Instead we baked or cooked something, sat around eating, talking and laughing and sometimes watched television if there was anything interesting on.   Sometimes we made a pizza but the most memorable food from those Saturday night evenings was Barb's Cherry Cheesecake.  I had never tasted cheesecake until Barb introduce it to me.  My mother's specialties were cakes, puddings and pies and dad made the cookies.

This cheesecake was a group effort as we all pooled our money and bought the ingredients at a little fruit store a few blocks from my home.  This was no New York style cheesecake but one of those quick, no-bake desserts just about everyone has tasted and has probably made but to me it was like heaven.  We'd make up that cheesecake and pour a can of cherry pie filling over the top and then dig in.  I still have Barb's recipe and make it several times a year.

We all grew up and went our separate ways.  Barb got married to her boyfriend and moved to Ontario where she still lives.  Dawn married and lives and works in St. John's where this story started.  I became a teacher and moved to Central Newfoundland where I met and married my husband.  So Barb became a "mainlander", Dawn remained a "townie" and I became a "bayman".  

(People born outside of St. John's were called  "baymen" and came from "around the bay"regardless whether they were born in a bay or miles from the sea. People born in St. John's were referred to as "townies".  Anyone born in the mainland of Canada or the United States was called a "mainlander".)

Here's that wonderful recipe for Cherry Cheesecake that I still make several times a year.  If you are one of the few who has never had this dessert, try it out.  I'm sure you'll like it and maybe you'll make a few memories to go with each bite.

The original recipe in Barb's handwriting.

Barb’s Cherry Cheesecake

Crust
2 cups graham cracker crumbs
¼ cup butter or margarine, melted

Mix together and spread in bottom of 8 or 9-inch square pan.

Cheese Filling
1 (8 ounce) package cream cheese, softened
¼ cup sugar
¼ cup milk
1 package whipped topping prepared according to package directions
(or substitute 2 cups frozen whipped topping, thawed or 1 cup whipping cream, whipped)

In a mixing bowl, beat the cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust.

Topping
Spread with 1 can cherry pie filling (or your favorite fruit topping) and chill several hours until set.

The last piece.

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Barb’s Cherry Cheesecake

by Lois Gill October-6-2013

An easy no bake cherry cheesecake.

Ingredients

• 2 cups Graham cracker crumbs
• ¼ cup Butter or margarine, melted
• 1 (8 ounce) package Cream cheese, softened
• ¼ cup Sugar
• ¼ cup Milk
• 1 package Whipped topping prepared according to package directions (or substitute 2 cups frozen whipped topping, thawed or 1 cup whipping cream, whipped)
• 1 can Cherry pie filling

Instructions

Crust:
Mix together crumbs and butter, spread in bottom of 8 or 9-inch square pan.

Filling:
In a mixing bowl, beat the cream cheese and sugar until smooth; gradually add the milk. Fold in the whipped topping. Spread over crust.

Topping:
Spread with 1 can cherry pie filling (or your favorite fruit topping) and chill several hours until set.

Details

Prep time: 30 mins Cook time: Total time: 2 hour 30 mins Yield: 9 servings