Here’s a classic cherry cheesecake recipe for you to enjoy!
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake:
- 4 packages (8 ounces each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
For the cherry topping:
- 2 cans (21 ounces each) cherry pie filling
Instructions:
1. Preheat your oven to 325Β°F (160Β°C).
2. Prepare the crust:
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass to help press it evenly.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
3. Prepare the cheesecake filling:
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add the sugar and vanilla extract, and continue beating until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Finally, mix in the sour cream until smooth.
4. Assemble the cheesecake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to ensure an even surface.
5. Bake the cheesecake:
- Place the springform pan on a baking sheet to catch any drips.
- Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually.
6. Chill the cheesecake:
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set completely.
7. Add the cherry topping:
- Before serving, carefully remove the sides of the springform pan.
- Spread the cherry pie filling evenly over the top of the chilled cheesecake.
8. Serve and enjoy!
This cherry cheesecake is best enjoyed chilled and can be stored in the refrigerator for several days. Enjoy!
