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Easy Classic Cherry Cheesecake Recipe

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4.4 from 41 reviews

This easy cheesecake recipe features a creamy, smooth cream cheese filling baked on a buttery graham cracker crust. Topped with sweet cherry pie filling, it’s a classic dessert that’s perfect for any occasion, simple enough for beginners but impressive enough to share with guests.

  • Total Time: 5 hours 35 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 1 1/4 cups graham crackers, finely crushed
  • 1/4 cup butter, melted (plus more for greasing the pan)
  • 1 tablespoon white granulated sugar
  • Pinch of salt

Filling

  • 24 oz. cream cheese, at room temperature
  • 2/3 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup sour cream

Topping

  • 1 28-ounce can cherry pie filling

Instructions

  1. Prepare the Pan: Butter a 7-inch springform pan with 3-inch sides and line the bottom with parchment paper or a double layer of aluminum foil to ensure easy removal of the cheesecake after baking.
  2. Make the Crust: In a medium bowl, stir together the crushed graham crackers, sugar, and salt. Add the melted butter and mix until the crumbs are evenly moistened. Transfer this mixture into the prepared pan, pressing it firmly and evenly along the bottom and up the sides. Freeze the crust while you preheat the oven and prepare the filling.
  3. Preheat Oven: Set your oven to 325°F (160°C) to warm up for baking the cheesecake.
  4. Prepare the Filling: Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese and sugar on medium-high speed until the mixture is very smooth (about 2-3 minutes). Add the eggs one at a time, beating after each to fully incorporate. Mix in the vanilla extract and sour cream until just blended.
  5. Assemble: Pour the cream cheese filling over the frozen crust, smoothing it evenly to the edges of the pan with a spatula or spoon.
  6. Bake the Cheesecake: Place the springform pan in the preheated oven and bake until the top is lightly browned and the center jiggles slightly when nudged, about 75-85 minutes.
  7. Cool Gradually: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then remove it and allow to reach room temperature.
  8. Chill: Once at room temperature, loosely cover the cheesecake and refrigerate for at least 4 hours or overnight to fully set.
  9. Add Topping and Serve: When ready to serve, remove the sides of the springform pan. Spoon the cherry pie filling evenly on top. Use a warm knife to slice the cheesecake, wiping the knife clean between each cut for neat slices.
  10. Enjoy: Serve and enjoy this classic, creamy cheesecake with its delicious cherry topping.

Notes

  • For best results, ensure cream cheese and eggs are at room temperature to avoid lumps in the filling.
  • You can substitute the cherry pie filling with fresh berries or other fruit preserves if desired.
  • To prevent cracks, avoid overmixing the batter and cool the cheesecake gradually as instructed.
  • Use a water bath (bain-marie) if desired to help with even baking and moisture, though not required.
  • This cheesecake can be stored refrigerated for up to 5 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/easy-classic-cherry-cheesecake-recipe/