Image by StockSnap from Pixabay
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 Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
For the Cherry Topping:
1 can (21 oz) cherry pie filling
Instructions
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sugar and vanilla extract, and continue to beat until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the sour cream until the filling is smooth and well blended.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Place the springform pan on a baking sheet to catch any drips.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is set and the edges are lightly golden.
Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Add the Cherry Topping:
Once the cheesecake is completely cooled, spread the cherry pie filling evenly over the top.
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set.
Serve and Enjoy:
Carefully remove the sides of the springform pan before serving.
Slice the cheesecake and enjoy the creamy, cherry-topped goodness!
This cherry cheesecake is sure to be a hit with its creamy filling and sweet cherry topping. Enjoy!