Heavenly Cherry Cheesecake
Indulge in the luscious decadence of this Heavenly Cherry Cheesecake, a show-stopping dessert that combines a buttery graham cracker crust, a velvety cream cheese filling, and a sweet-tart cherry topping for the ultimate treat. This classic baked cheesecake is surprisingly easy to prepare, with a smooth batter made from cream cheese, sour cream, and just the right hint of vanilla. Gently baked to perfection and topped with vibrant cherry pie filling, it offers a perfect blend of creamy, tangy, and fruity flavors. Ideal for holidays, celebrations, or simply treating yourself, this cheesecake is guaranteed to impress with its beautiful presentation and rich, satisfying taste. Perfectly slices into 12 servings, making it a delicious centerpiece for your next gathering!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.25 cups Granulated sugar
- 6 tablespoons Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 can (21 ounces) Cherry pie filling
Instructions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until evenly combined.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until well combined.
Add the eggs, one at a time, mixing on low speed just until each egg is incorporated. Do not overmix to avoid cracks in the cheesecake.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until the center is almost set but still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
Remove the cheesecake from the oven, run a knife around the edge to loosen it, and allow it to cool to room temperature in the pan.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
When ready to serve, spread the cherry pie filling evenly over the top of the cheesecake.
Carefully remove the springform pan and transfer the cheesecake to a serving plate. Slice and enjoy your Heavenly Cherry Cheesecake!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 321 mg | 14% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 40.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 133 mg | 3% | |
*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.
