Indulge in the rich and creamy flavors of this cherry cheesecake. Made with a buttery graham cracker crust, a velvety smooth cream cheese filling, and a luscious cherry topping, this dessert is a showstopper. Whether you're celebrating a special occasion or simply craving a sweet treat, this cherry cheesecake is sure to impress.
Ingredients
- For the Crust:
- - 1 ½ cups graham cracker crumbs
- - 1/3 cup melted butter
- - 1/4 cup granulated sugar
- For the Filling:
- - 24 ounces cream cheese, softened
- - 1 cup granulated sugar
- - 3 large eggs
- - 1 teaspoon vanilla extract
- For the Topping:
- - 2 cups cherry pie filling
- - Whipped cream (optional)
- - Fresh cherries, for garnish (optional)
Directions
- Preheat the oven to 325°F (165°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined.
- Press the crust mixture into the bottom of a 9-inch (23 cm) springform pan, evenly distributing it along the bottom and slightly up the sides.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the granulated sugar, eggs, and vanilla extract to the cream cheese. Mix until fully combined and smooth.
- Pour the cream cheese filling over the prepared crust in the springform pan.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
- To serve, carefully remove the sides of the springform pan.
- Spread the cherry pie filling evenly over the top of the chilled cheesecake.
- If desired, garnish with whipped cream and fresh cherries.
- Slice and enjoy this delicious cherry cheesecake!
