Classic Cherry Cheesecake (Printer-Friendly Version)
A creamy cheesecake with a graham crust and sweet cherry topping, ideal for festive occasions and family moments.
# What You'll Need:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
⅓ cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Cheesecake Filling
04 -
24 ounces cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
½ cup sour cream
08 -
3 large eggs
→ Topping
09 -
1 can (21 ounces) cherry pie filling
# Steps to Follow:
01 -
Preheat oven to 325°F. Combine graham cracker crumbs, melted butter, and sugar until evenly moistened. Press mixture firmly into bottom of 9-inch springform pan. Bake 8 to 10 minutes, then allow to cool slightly.
02 -
Beat softened cream cheese until smooth. Gradually add sugar, beating until fluffy. Mix in vanilla extract and sour cream at low speed. Add eggs one at a time, blending gently until just combined to prevent cracks.
03 -
Pour filling over cooled crust and smooth top. Tap pan to release air bubbles. Bake at 325°F for 50 to 60 minutes, or until center is set but slightly jiggly. Turn off oven, crack door, and cool cheesecake for 1 hour to avoid cracking.
04 -
Refrigerate uncovered for at least 4 hours or overnight for optimal texture. Spread cherry pie filling evenly over surface before serving.
# Additional Tips:
01 -
For a firmer crust, ensure it is tightly packed and pre-baked; avoid excess butter to prevent greasiness.
02 -
Use room temperature ingredients and avoid overmixing after eggs are added to minimize cracks.
03 -
Lining the springform pan bottom with parchment paper facilitates easy removal and cleaner edges.
04 -
Tap pan gently after pouring filling to release trapped air bubbles for a smooth texture.
05 -
Dip a sharp knife in hot water and wipe clean between slices to maintain perfect portions.