Description
This cherry cheesecake is a smooth and creamy baked cheesecake topped with bright and juicy cherry pie filling. Easy to make with store-bought or homemade cherry filling!
Ingredients
Scale
Crust
- 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8-ounce) packages of cream cheese, room temperature (32 ounces in total)
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla
- 3 eggs, room temperature
- 2 1/2 cups homemade cherry pie filling (link to my homemade filling) or you can use store-bought
Instructions
- Crust: Preheat oven to 350°F. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
- In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly.
- Press the mixture into the bottom and up the sides of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or until lightly golden. Set the crust aside to cool slightly while you make the cheesecake filling.
- Cheesecake: In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add the sour cream and vanilla; mix well, scraping the sides of the bowl to ensure everything is mixed evenly.
- Add in the eggs one at a time, mixing on low speed after each addition just until mixed. Don’t over-mix.
- Pour the filling over the crust and spread evenly. If the crust is still warm, this is ok.
- Make a water bath: This is to prevent cracks in your cheesecake and ensure even baking. Place the springform pan into a larger, roasting pan. Pour very hot water into the larger pan around the springform pan, until it’s 3/4 inch deep, careful to make sure the water level doesn’t come up higher than the foil.
- Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
- Carefully run a knife around the rim of the pan to loosen the cheesecake.
- Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
- Top with cherry pie filling when ready to serve.
- Release the sides of the springform pan before slicing.
Notes
- Store airtight for up to 5 days.
- Freeze airtight for up to 2 months for best freshness. Thaw in the refrigerator.
