Description
A rich and creamy classic cherry cheesecake with a buttery graham cracker crust, smooth cream cheese filling, and sweet cherry topping.
Ingredients
Units
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the pan.
- Bake the crust for 10 minutes, then let it cool.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract and mix.
- Add eggs one at a time, mixing well after each addition.
- Stir in sour cream until smooth and combined.
- Pour the filling over the crust and smooth the top.
- Bake for 55-65 minutes until the center is set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with cherry pie filling before serving.
Notes
- Ensure cream cheese is softened to avoid lumps.
- For a firmer crust, chill before baking.
- Use a water bath to reduce cracking.
- Fresh cherries can be used instead of canned topping.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 340mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
