Description
Delight in a rich cherry cheesecake featuring a buttery graham cracker crust, creamy filling, and a sweet-tart cherry topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 4 packages (8 ounces each) cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 can cherry pie filling
- Caramel sauce (optional)
Instructions
- Preheat the oven to 325°F (160°C).
- Combine graham cracker crumbs and melted butter in a bowl until well mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Mix in the vanilla extract.
- Add eggs one at a time, mixing gently to keep the batter light.
- Pour the creamy filling over the prepared crust and smooth the top.
- Bake for 55-60 minutes until the center is set with a slight jiggle.
- Cool the cheesecake in the oven with the door cracked open.
- Refrigerate for at least 4 hours or overnight.
- Top with cherry pie filling and caramel sauce before serving.
Notes
For best results, let the cream cheese soften to room temperature before mixing and do not rush the cooling process.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg