Nut-Free Classic Cheesecake with Cherry Topping
Indulge in the creamy delight of this Nut-Free Classic Cheesecake with Cherry Topping—an easy-to-make dessert that’s pure bliss for cheesecake lovers. This no-nut recipe features a buttery graham cracker crust, lusciously smooth cream cheese filling, and a vibrant cherry topping that adds just the right amount of fruity sweetness. Perfect for entertaining or treating yourself, this crowd-pleasing cheesecake bakes to perfection with a silky texture and a slight wobble in the center. Made from simple ingredients like sour cream, vanilla, and canned cherry pie filling, it’s fuss-free yet irresistibly elegant. With just 30 minutes of prep time and 12 satisfying servings, this dessert is a showstopper you’ll want to make again and again. Ideal for those with nut allergies or anyone who loves a classic dessert, this cheesecake is the ultimate indulgence for any occasion.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar
- 1 stick Unsalted butter, melted
- 32 ounces Cream cheese, softened
- 1.25 cups Granulated sugar
- 0.5 cup Sour cream
- 1 tablespoon Vanilla extract
- 4 Large eggs
- 21 ounces Canned cherries in syrup (cherry pie filling)
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, combine the graham cracker crumbs and 2 tablespoons of granulated sugar.
Stir in melted butter until the mixture resembles wet sand.
Press the crumb mixture into the bottom of a 9-inch springform pan, ensuring an even layer. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Gradually add 1.25 cups of granulated sugar and blend until creamy and well incorporated.
Mix in sour cream and vanilla extract until thoroughly combined.
Add the eggs one at a time, beating slowly and only until each egg is incorporated before adding the next.
Pour the cream cheese mixture over the prepared crust and smooth the top with a spatula.
Place the cheesecake onto the middle rack of the oven and bake for about 60 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
Before serving, pour the canned cherry topping evenly over the top of the cheesecake.
Slice and enjoy!
Nutrition Facts
Calories |
7015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 471.1 g | 604% | |
| Saturated Fat | 275.2 g | 1376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2053 mg | 684% | |
| Sodium | 4424 mg | 192% | |
| Total Carbohydrate | 637.4 g | 232% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 494.8 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1347 mg | 104% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2010 mg | 43% | |
*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.
