Philadelphia Cherry Cheesecake
A creamy and luscious dessert featuring a graham cracker crust and a cherry pie filling, perfect for any occasion.
Ingredients
Crust ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar for balancing flavors
- 0.5 cups melted unsalted butter provides richness to the crust
Filling ingredients
- 16 oz Philadelphia cream cheese softened for best texture
- 1 cups granulated sugar to sweeten the filling
- 3 large eggs provides structure
- 1 teaspoon vanilla extract for aromatic warmth
- 0.5 cups sour cream adds a tangy bite
- 1 can cherry pie filling (21 oz) for topping
Instructions
Preparation of the crust
- Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a bowl, mix together graham cracker crumbs and sugar.
- Pour in the melted butter and stir until the crumbs are evenly coated.
- Spread the mixture into the bottom of the prepared pan, pressing firmly to create a solid base.
- Bake for 10 minutes and then allow to cool.
Preparation of the filling
- In a separate bowl, beat the softened cream cheese with sugar until creamy and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Blend in the vanilla extract and sour cream until fully combined.
Baking and finishing
- Pour the filling over the cooled crust, smoothing the top.
- Bake the cheesecake for 55 to 60 minutes, until the top is slightly golden.
- Allow to cool to room temperature, then chill in the fridge for at least 4 hours.
- Before serving, top with cherry pie filling.
Notes
For best results, ensure all ingredients are at room temperature before starting. Can be frozen for up to three months.