Classic Cherry Cheesecake with a Graham Cracker Crust and Sweet Cherry Topping
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 cup sour cream
3 large eggs
1 teaspoon vanilla extract
1 tablespoon lemon juice
For the Cherry Topping:
1 can (21 oz) cherry pie filling (or make your own with fresh
cherries)
Instructions
For the Crust:
Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the Crust: Bake the crust for 8-10 minutes, then let it cool while you prepare the filling.
For the Cheesecake Filling:
Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the sugar and continue to mix until well combined.
Add Remaining Ingredients: Mix in the sour cream, vanilla extract, and lemon juice. Add the eggs one at a time, beating on low speed until just combined (avoid overmixing to prevent air bubbles).
Pour the Filling: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake:
Bake: Place the cheesecake in the oven and bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool gradually for 1 hour to prevent cracking.
Chill: Transfer the cheesecake to the refrigerator to chill for at least 4 hours, or overnight for best results.
For the Cherry Topping:
Add the Topping: Once the cheesecake has chilled, spread the cherry pie filling evenly over the top of the cheesecake.
Serve and Enjoy: Slice and serve this classic cherry cheesecake chilled. Perfect for any occasion!
Prep Time: 20 minutesBaking Time: 1 hourChill Time: 4 hoursTotal Time: 5 hours 20 minutes
Kcal: 450 kcal per serving | Servings: 12 servings
