Cherry Cheesecake
Indulge in the timeless elegance of this classic Cherry Cheesecake, a dessert that boasts a velvety smooth cream cheese filling, a buttery graham cracker crust, and a luscious topping of sweet-tart cherry pie filling. Perfectly baked to achieve creamy richness, this cheesecake is a showstopper for any occasion, from family gatherings to holiday feasts. The easy-to-make crust combines graham cracker crumbs, a hint of sugar, and melted butter for the perfect base, while the creamy filling is complemented by the brightness of the cherries. With step-by-step instructions to ensure a crack-free finish and an irresistibly smooth texture, this dessert is as rewarding to make as it is to eat. Serve it chilled for the ultimate slice of heaven!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups butter, melted
- 2 tablespoons granulated sugar
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 tablespoons flour
- 21 ounces canned cherry pie filling
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust in the preheated oven for 10 minutes. Allow it to cool while preparing the cheesecake filling.
In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of sugar and beat until the mixture is creamy.
Add the vanilla extract and mix until incorporated.
Add the eggs one at a time, beating well after each addition, ensuring each egg is fully integrated before adding the next.
Mix in the sour cream and flour until smooth and creamy.
Pour the cheesecake batter over the cooled crust, spreading it evenly.
Bake the cheesecake at 325°F (163°C) for about 50 minutes to 1 hour, or until the center is set and the edges are slightly golden.
Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for about 1 hour to prevent cracking.
Remove the cheesecake from the oven. Once completely cooled, refrigerate for at least 4 hours or overnight.
Before serving, top the cheesecake with the canned cherry pie filling, spreading it evenly over the surface.
Slice and serve chilled. Enjoy your delicious cherry cheesecake!
Nutrition Facts
Calories |
6413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 417.6 g | 535% | |
| Saturated Fat | 245.3 g | 1226% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1870 mg | 623% | |
| Sodium | 3798 mg | 165% | |
| Total Carbohydrate | 610.8 g | 222% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 429.2 g | ||
| Protein | 92.0 g | 184% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 1246 mg | 96% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
