Description
This is the best cheesecake recipe ever! It’s creamy. It’s decadent. It’s rich, smooth, and topped with a classic cherry topping. It’s an easy, classy cheesecake that’s sure to have your guests coming back for seconds.
Ingredients
Scale
Graham Cracker 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
Cheesecake 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
Cheesecake Topping
1 ( 28-ounce) can cherry pie filling
Equipment
Instructions
- Butter a 7-inch springform pan with 3-inch sides and line the bottom of your pan with parchment paper or a double layer of aluminum foil.
- To make the crust: Stir the crumbs, sugar and salt together in a medium bowl. Add in the melted butter and stir until moist. Transfer the mixture to the springform pan and use a spoon to pat down to get an even layer of crumbs on the bottom and sides. Place the pan in the freezer while you heat the oven and make the filling.
- Preheat your oven to 325F| 160C.
- Cheesecake Filling: In a mixer bowl fitted with the paddle attachment or using a hand mixer, beat the cream cheese and sugar on medium high speed until very smooth, about 2-3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla extract and sour cream.
- Pour over frozen crust, smoothing out to sides of the pan.
- Bake in the preheated oven until top is light brown and the center jiggles slightly, about 75-85 minutes.
- Turn off the heat and prop the oven door open with a wooden spoon. After 1 hour, remove from the oven. Allow to cool down to room temperature, then loosely cover and chill in the fridge for at least 4 hours or overnight.
- When ready to serve, remove the cheesecake from the pan. Top with cherry pie filling. Slice with a warm knife, wiping it clean between cuts.
- Enjoy!
Notes
Storage: Wrap well and store in the refrigerator for up to 1 week or 2 months in the freezer. Thaw the still-wrapped cheesecake overnight in the refrigerator.
Tips
- Always use room temperature ingredients. This creates the best texture.
- Only add eggs at the end, once your cream cheese is mixed thoroughly and it’s as smooth as possible. Add the eggs one at a time. Avoid overmixing as cracks can form in cheesecake due to air bubbles!
- Keep the oven door closed while the cake is baking.
- Avoid over baking!
- First let your cheesecake reach room temperature in the oven with the door open. Then you can cool your cheesecake in the fridge overnight by first covering it tightly with plastic wrap.
- Prep Time: 10 min
- Cook Time: 1 h 20 min
- Category: Cheesecake recipes
- Cuisine: American
Nutrition
- Calories: 253kcal
- Sugar: 29g
- Sodium: 193mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg