Ingredients
Scale
- Graham crackers crumbs 1 1/2 cups
- Unsalted butter, melted 6 tablespoons
- Cream cheese, softened 24 ounces
- Granulated sugar 1 cup
- Large eggs 3
- Sour cream 1/2 cup
- Vanilla extract 1 teaspoon
- Canned cherry pie filling 1 (21 ounce) can
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition.
- Step 3: Stir in sour cream and vanilla extract. Pour batter over graham cracker crust.
- Step 4: Bake for 55-65 minutes, or until center is just slightly jiggly. Turn off oven and let cheesecake cool in oven with door ajar for 1 hour.
- Step 5: Remove from oven and let cool completely. Spread cherry pie filling over the top of the cheesecake. Refrigerate for at least 4 hours before serving.
Notes
- For the best flavor, store leftover cheesecake tightly covered in the refrigerator for up to 3 days.
- If you want to warm a slice, try microwaving it for 10-15 seconds for a slightly softer texture.
- Garnish each slice with a dollop of whipped cream or a sprinkle of chocolate shavings for an extra touch.
- To prevent cracks, avoid overbaking; a slight jiggle in the center after baking is ideal for a creamy cheesecake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American