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Elegant Cherry Cheesecake

A creamy cheesecake with a buttery graham cracker crust, topped with vibrant cherry pie filling, making it the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 3 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1⁄2 cups graham cracker crumbs These create the perfect crunchy base.
  • 0.25 cups 1/4 cup sugar A touch of sweetness.
  • 0.5 cups 1/2 cup unsalted butter, melted Adds richness to the crust.
For the cheesecake filling
  • 16 oz 16 oz cream cheese, softened The heart of the cheesecake.
  • 1 cups 1 cup sugar Balances the tartness of the cream cheese.
  • 1 teaspoon 1 teaspoon vanilla extract Adds depth to the flavor.
  • 3 3 large eggs Adds structure and texture.
  • 1 cups 1 cup sour cream Contributes to silky texture.
For the topping
  • 1 can 1 can (21 oz) cherry pie filling The crowning glory.
  • Fresh cherries for garnish Fresh cherries for garnish (optional) Adds an elegant touch.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. Bake the crust for 10 minutes, then allow it to cool.
  4. In a large bowl, beat cream cheese and sugar until smooth. Scrape down the sides of the bowl.
  5. Add vanilla extract and eggs one at a time, mixing well after each addition, then add sour cream.
  6. Pour the cheesecake batter over the cooled crust.
Baking
  1. Bake for 55-60 minutes until edges are golden and center is slightly jiggly.
  2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Chilling
  1. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or preferably overnight.
Serving
  1. Top with cherry pie filling and garnish with fresh cherries before serving.

Notes

Use room temperature ingredients for a smoother batter and avoid overmixing. Allow the cheesecake to cool gradually to prevent cracks.