Cherry Cheesecake

This perfectly creamy cheesecake has a classic graham cracker crust and cherry topping. Though easy to make, it's a show-stopper at every gathering!

Prep Time30

Cook Time1 5

Chill Time6

Total Time7 35

Course: Dessert

Cuisine: American

Keyword: cheesecake

Servings:

Calories: 400kcal

Preheat oven to 325℉.
Combine the graham cracker crumbs (I use a food processor to make sure they are nice and finely ground), melted butter and sugar.
1 3/4 cups graham cracker crumbs, 1/2 cup butter, 1/4 cup sugar
Press into the bottom and up the sides of a springform pan. I find this easiest to do with a glass.
Bake for 10 minutes and set aside.

Place the softened cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Mix on low until the cream cheese is nice and smooth.
Four 8 ounce packages cream cheese, 1 cup sugar
Add the sour cream, lemon juice and vanilla until incorporated.
3/4 cup sour cream, 1 tablespoon lemon juice, 1 teaspoon vanilla extract
Add the eggs, one at a time, until they're all incorporated and the batter is smooth.
4 eggs
Wrap the bottom and sides of the springform pan with aluminum foil.
Pour the cheesecake filling into the crust and spread to an even layer.

Place the cheesecake pan into a large pan (such as a roasting pan) and pour hot water into the large pan to create a water bath. DO NOT skip this step as it's essential in giving the cheesecake a smooth top and the proper texture throughout!
Bake for 55-65 minutes or until the edges of the cheesecake are set and the center is still a bit wiggly.
Remove from the oven and let cool to room temperature.
Wrap the cheesecake is plastic wrap and refrigerate for 4+ hours.
When ready to enjoy the cheesecake, remove the plastic wrap and go around the edges with a butter knife to ensure it'll release well from the outer edge of the pan.
Remove the outer ring then transfer the cheesecake to your serving tray.
Spoon the cherry pie filling on top, cut into slices and enjoy!
One 21 ounce can cherry pie filling

Bring all ingredients to room temperature before mixing your cheesecake. This will help guarantee a smooth, beautiful texture you're going for.
Cinnamon graham crackers or vanilla wafers also make a great cheesecake crust.
I do not recommend using low fat or fat free cream cheese or sour cream in this recipe.
Try using different toppings - blueberry pie filling, lemon curd, hot fudge sauce, etc!