Delightful Cherry Cheesecake
Indulge in the creamy decadence of this Delightful Cherry Cheesecake, a show-stopping dessert that combines a buttery graham cracker crust, velvety cream cheese filling, and a luscious crown of sweet-tart cherry pie filling. Perfectly balanced in flavor and texture, this cheesecake is baked to perfection with simple techniques like a low oven temperature and a cooling process that prevents cracks, ensuring a smooth and professional finish. With minimal prep time and a chill overnight, it’s an ideal make-ahead dessert for celebrations, holidays, or any special occasion. Whether served on its own or with a dollop of whipped cream, this cherry-topped cheesecake is guaranteed to impress! Perfect keywords include "homemade cheesecake," "cherry cheesecake recipe," "easy baked cheesecake," and "holiday dessert ideas."
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar (for filling)
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 pieces Large eggs
- 21 ounces Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray and set aside.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly combined and the texture resembles wet sand.
Press the crust mixture into the bottom of the prepared springform pan to form an even layer. Use the bottom of a flat glass or measuring cup to pack it tightly. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until fully incorporated.
Add the eggs one at a time, mixing on low speed after each addition. Do not overmix, as this can cause cracks in the baked cheesecake.
Pour the filling over the cooled crust and spread it into an even layer. Tap the pan gently on the counter to release any air bubbles.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven, run a knife around the edges to loosen it from the pan, and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake.
Release the cheesecake from the springform pan, slice, and serve. Enjoy your delightful cherry cheesecake!
Nutrition Facts
Calories |
6580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 424.6 g | 544% | |
| Saturated Fat | 246.2 g | 1231% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1685 mg | 562% | |
| Sodium | 4334 mg | 188% | |
| Total Carbohydrate | 639.8 g | 233% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 473.6 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1272 mg | 98% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 1747 mg | 37% | |
*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.
