Cherry Cheesecake Classic Dessert (Printer-Friendly)
Creamy cheesecake with graham crust and vibrant cherry topping for festive gatherings or casual treats.
# List of Ingredients:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
⅓ cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
½ cup sour cream
08 -
3 large eggs
→ Topping
09 -
1 can (21 ounces) cherry pie filling
# Preparation Steps:
01 -
Preheat oven to 325°F. In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press firmly into the bottom of a 9-inch springform pan. Bake for 8 to 10 minutes. Let cool slightly.
02 -
Beat softened cream cheese until smooth. Gradually add sugar and mix until fluffy. Blend in vanilla extract and sour cream at low speed. Add eggs one at a time, mixing gently until just combined to prevent cracking.
03 -
Pour filling over cooled crust and smooth the surface. Tap pan gently on counter to remove air bubbles. Bake at 325°F for 50 to 60 minutes until center is set but slightly jiggly. Cool in oven with door cracked for 1 hour.
04 -
Refrigerate uncovered for at least 4 hours or overnight. Before serving, spread cherry pie filling evenly over cheesecake.
# Additional Suggestions:
01 -
Use room temperature ingredients and avoid overmixing after adding eggs to prevent cracks. Pre-baking the crust and firmly packing it helps maintain crispness.
02 -
Line springform pan bottom with parchment paper and lightly grease sides for easy removal.
03 -
For clean slices, dip a knife in hot water and wipe between cuts.