Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1 cup
- Canned cherry pie filling: 1 (21 ounce) can
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract and sour cream.
- Step 3: Pour cream cheese mixture over the crust. Bake for 55-65 minutes, or until the center is almost set.
- Step 4: Let cool completely in the oven with the door ajar. Then, refrigerate for at least 4 hours, or preferably overnight.
- Step 5: Top with cherry pie filling before serving. Run a thin knife along the edge of the pan before releasing the cheesecake.
Notes
- Store leftover cheesecake tightly covered in the refrigerator for up to 3 days to maintain its creamy texture.
- Since this cheesecake is best served cold, there is no need to reheat it.
- A dollop of whipped cream or a sprinkle of shaved chocolate adds an elegant touch to each slice, complementing the cherry topping.
- For a perfectly smooth cheesecake, ensure your cream cheese is truly softened before mixing – leaving it out at room temperature for at least an hour is ideal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American