Here’s a classic Cherry Cheesecake recipe—rich, creamy, and topped with sweet cherry goodness 🍒🍰
Cherry Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Topping
- 1 can (21 oz) cherry pie filling
Instructions
- Preheat oven to 325°F (165°C)
Grease a 9-inch springform pan. - Prepare crust
- Mix graham cracker crumbs, sugar, and melted butter
- Press firmly into the bottom of the pan
- Bake 10 minutes, then cool slightly
- Make cheesecake filling
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, mixing gently
- Stir in vanilla and sour cream
- Bake cheesecake
- Pour filling over crust
- Bake 55–65 minutes until edges are set and center slightly jiggly
- Turn off oven, crack door, let cool 1 hour
- Chill
- Refrigerate 4 hours or overnight before serving
- Add topping
- Spread cherry pie filling evenly on top
- Slice and serve
Tips & Variations
- Swirled version: gently swirl cherries into cheesecake before baking
- Chocolate twist: add a layer of melted chocolate on crust or drizzle on top
- Mini cheesecakes: bake in muffin tins for single servings
- Extra creamy: add ½ cup heavy cream to filling
If you want, I can also give a no-bake cherry cheesecake, Reese’s cherry cheesecake, or keto-friendly version.
Do you want me to give one of those variations?
