Ingredients
For the crust:
- Graham Cracker Crumbs: 2 cups
- Unsalted Butter: ½ cup (melted)
- Sugar: 2 tablespoons
For the filling:
- Cream Cheese: 24 ounces (softened)
- Granulated Sugar: 1 cup
- Vanilla Extract: 1 teaspoon
- Eggs: 3 large
- Sour Cream: 1 cup
For the topping:
- Cherry Pie Filling: 1 can (21 ounces)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
- Make the Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the sugar and vanilla extract, mixing well. Add the eggs one at a time, beating after each addition. Finally, fold in the sour cream until the mixture is smooth.
- Assemble the Cheesecake: Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake the Cheesecake: Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks). Bake for 55–60 minutes, or until the center is set but still slightly jiggly.
- Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
- Add the Cherry Topping: Once the cheesecake is fully chilled, spread the cherry pie filling evenly over the top.
- Serve and Enjoy: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.
Tips
- Make Ahead: Cheesecake tastes even better the next day, so feel free to prepare it in advance.
- Variations: Swap the cherry topping for blueberry, strawberry, or mixed berry pie filling for a different flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
This cherry cheesecake is creamy, rich, and bursting with flavor—a perfect dessert for any occasion! Let me know if you’d like more tips or variations.