Cherry Topped Cheesecake (Printer-Friendly)
Velvety smooth cheesecake with graham cracker crust and cherry topping - the ultimate indulgent dessert for any occasion.
# What You’ll Need to Cook:
01 -
2 cups graham cracker crumbs
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½ cup unsalted butter, melted
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40 ounces cream cheese, softened at room temperature (5 packages of 8 oz each)
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1 cup granulated sugar
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3 tablespoons all-purpose flour
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1 tablespoon vanilla extract
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1 cup sour cream
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4 large eggs
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19 fluid ounces cherry pie filling (1 can)
# Steps to Prepare:
01 -
Preheat oven to 325°F.
02 -
Add graham crackers to a food processor and pulse until crumbs form. Mix with melted butter and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
03 -
Beat cream cheese, sugar, flour, and vanilla extract in a large bowl until smooth. Mix in sour cream. Add eggs one at a time, mixing on low speed until blended.
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Pour the batter over the baked crust in the springform pan.
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Wrap the bottom of the springform pan with aluminum foil to prevent leaks. Place the pan into a larger roasting pan and add boiling water to reach halfway up the sides.
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Transfer the roasting pan to the oven and bake for 1 hour and 10 minutes. The center should jiggle slightly when done.
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Turn off the oven and leave the door open. Allow the cheesecake to cool in the oven until it reaches room temperature to prevent cracks.
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Refrigerate the cheesecake for at least 4 hours or overnight to set.
09 -
Top the cheesecake with cherry pie filling, slice, and serve.
# Extra Cooking Tips:
01 -
Use a 9-inch springform pan for best results. A smaller pan won't hold the batter, while a larger pan may result in a thinner cheesecake.
02 -
Wrap cheesecake slices individually before freezing for better storage.
03 -
Thaw the frozen cheesecake overnight in the refrigerator for optimal consistency.