The Best Cherry Cheesecake
Indulge in the ultimate dessert experience with *The Best Cherry Cheesecake*, a rich and creamy creation that’s as stunning as it is delicious. This crowd-pleasing recipe starts with a buttery graham cracker crust, perfectly baked to provide the ideal foundation for a velvety smooth cheesecake filling made with cream cheese, sour cream, and a hint of pure vanilla. Topped with a luscious layer of tangy-sweet cherry pie filling, this cheesecake strikes the perfect balance of flavors and textures. With straightforward instructions and just 25 minutes of prep time, it’s an impressive yet approachable dessert that’s perfect for holidays, birthdays, or any special occasion. Serve this show-stopping cherry cheesecake chilled, and watch it disappear—it’s sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 eggs
- 21 ounces cherry pie filling
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or cooking spray.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using an electric mixer on medium speed until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until well combined.
Add the eggs one at a time, beating on low speed after each addition, just until blended. Avoid overmixing to prevent cracks in the cheesecake.
Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent it from cracking.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, spread the cherry pie filling evenly over the top of the cheesecake.
Slice and serve. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 51.7 g | 19% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 39.9 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 102 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 140 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.
