Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups cherry pie filling
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a 15x10x1-inch baking pan with parchment paper, leaving an overhang on the long sides to help with rolling.
- Step 2: Combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press firmly into the prepared pan to create an even crust. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Step 3: In a large bowl, beat cream cheese and ¾ cup sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract. Gently fold in sour cream.
- Step 4: Spread the cream cheese mixture evenly over the cooled graham cracker crust. Spread cherry pie filling over the cream cheese layer.
- Step 5: Starting from the long side, carefully roll up the cake using the parchment paper overhang to assist. Wrap tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Step 6: Before serving, dust with powdered sugar (optional). Slice and serve chilled.
Notes
- Store leftover cake roll tightly wrapped in the refrigerator for up to 3 days, its flavor actually deepens slightly!
- For a slightly warmer, softer experience, let the slices sit at room temperature for 10-15 minutes before serving.
- Serve chilled slices with a dollop of fresh whipped cream and a sprinkle of chopped cherries for an elegant touch.
- To prevent cracks in the cheesecake filling, make sure your cream cheese is perfectly softened and the eggs are at room temperature before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American