The Best Cherry Cheesecake

Indulge in the ultimate dessert experience with *The Best Cherry Cheesecake*, a rich and creamy creation that’s as stunning as it is delicious. This crowd-pleasing recipe starts with a buttery graham cracker crust, perfectly baked to provide the ideal foundation for a velvety smooth cheesecake filling made with cream cheese, sour cream, and a hint of pure vanilla. Topped with a luscious layer of tangy-sweet cherry pie filling, this cheesecake strikes the perfect balance of flavors and textures. With straightforward instructions and just 25 minutes of prep time, it’s an impressive yet approachable dessert that’s perfect for holidays, birthdays, or any special occasion. Serve this show-stopping cherry cheesecake chilled, and watch it disappear—it’s sure to become a family favorite!

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:55 mins

Total Time:80 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 2 tablespoons granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted
• 24 ounces cream cheese, softened
• 1 cup granulated sugar (for filling)
• 1 cup sour cream
• 2 teaspoons vanilla extract
• 3 eggs
• 21 ounces cherry pie filling

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or cooking spray.

Step 2

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake the crust for 10 minutes, then set aside to cool.

Step 4

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together using an electric mixer on medium speed until smooth and creamy.

Step 5

Add the sour cream and vanilla extract to the cream cheese mixture. Beat until well combined.

Step 6

Add the eggs one at a time, beating on low speed after each addition, just until blended. Avoid overmixing to prevent cracks in the cheesecake.

Step 7

Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula.

Step 8

Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set but the center still has a slight jiggle.

Step 9

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool in the oven for 1 hour to prevent it from cracking.

Step 10

Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Step 11

Before serving, spread the cherry pie filling evenly over the top of the cheesecake.

Step 12

Slice and serve. Store any leftovers in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	2214.5 grams (2214.5g)

Amount per serving	% Daily Value*
Calories	6348

Total Fat 396.90g	509%
Saturated Fat 229.30g	1147%
Polyunsaturated Fat 1.50g
Cholesterol 1612mg	537%
Sodium 4335mg	188%
Total Carbohydrate 637.90g	232%
Dietary Fiber 11.40g	41%
Total Sugars 474.10g
Protein 90.20g	180%

Vitamin D 123IU	615%
Calcium 1265mg	97%
Iron 20mg	112%
Potassium 1740mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 5.6%

Carbs: 39.3%