Description
This delicious cherry cheesecake features a buttery cookie crust and a creamy filling, topped with sweet cherry pie filling.
Ingredients
Scale
- 2 cups cookie crumbs (such as graham crackers or digestive biscuits)
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 can (about 21 oz) cherry pie filling
- 1/4 cup all-purpose flour
- 1/4 cup powdered sugar (optional, for garnish)
- Whipped cream (optional, for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (165°C). Mix cookie crumbs and melted butter in a medium bowl until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure it’s even. Bake the crust for 10 minutes. Allow it to cool while preparing the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until fully combined. Mix in the vanilla extract and flour. Add the eggs one at a time, beating on low speed until just combined after each addition. Gently fold in the sour cream.
- Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula to create an even surface.
- Bake the Cheesecake: Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for 55-60 minutes, or until the center is set but still jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Add the Cherry Topping: Once the cheesecake is fully chilled, spread the cherry pie filling evenly over the top of the cheesecake.
- Serve: Carefully remove the sides of the springform pan. Optional: Dust with powdered sugar or garnish with whipped cream before serving.
Notes
- Ensure all ingredients are at room temperature for a smoother filling.
- To prevent cracks, avoid over-mixing the batter after adding eggs.
- For easier slicing, use a knife dipped in hot water and wiped dry between cuts.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice