Ingredients
Scale
- 1 ½ cups chocolate graham cracker crumbs
- ¼ cup sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 16 ounces cream cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, cold
- 1 cup cherry pie filling
- ½ cup chocolate shavings (optional)
Instructions
- Step 1: Prepare the crust: Combine graham cracker crumbs, ¼ cup sugar, and melted butter in a medium bowl. Mix well until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
- Step 2: Make the cheesecake filling: In a large bowl, beat the softened cream cheese and ¾ cup sugar together until smooth and creamy. Beat in the vanilla extract.
- Step 3: Whip the cream: In a separate bowl, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix.
- Step 4: Assemble the cheesecake: Pour the cream cheese mixture over the chilled graham cracker crust. Smooth the top evenly. Spoon the cherry pie filling over the cheesecake filling and gently swirl it in with a knife or toothpick for a marbled effect.
- Step 5: Chill and serve: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. Before serving, carefully remove the sides of the springform pan. Garnish with chocolate shavings, if desired.
Notes
- Store leftover cheesecake in the refrigerator for up to 3 days, tightly covered with plastic wrap to maintain freshness.
- For a slightly softer cheesecake, let it sit at room temperature for 15-20 minutes before serving.
- This decadent dessert pairs perfectly with a scoop of vanilla ice cream or a drizzle of chocolate sauce.
- To ensure a smooth, creamy filling, make sure your cream cheese is completely softened to room temperature before beating; this will prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American