Cherry Cheesecake
This Cherry Cheesecake is an easy and creamy dessert featuring a buttery graham cracker crust, rich cheesecake filling, and a vibrant cherry topping — perfect for any celebration!
Equipment
- Mixing Bowls
- Hand Mixer
- 9-inch Springform Pan
- Spatula
- Oven
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons white sugar
- 3 tablespoons butter melted
Filling
- 2 packages cream cheese 8 ounces each, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
Topping
- 1 can cherry pie filling 21 ounces
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
- Mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, beating well after each.
- Pour cream cheese mixture over crust. Bake for 30–35 minutes, until center is almost set. Cool on a wire rack for 1 hour.
- Refrigerate for at least 4 hours before topping with cherry pie filling. Slice and serve chilled.
Notes
For a firmer cheesecake, chill overnight. You can substitute other pie fillings like blueberry or strawberry if desired. Store leftovers covered in the refrigerator for up to 4 days.