Description
A delicious Cherry New York Cheesecake topped with cherry pie filling, perfect for any occasion.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 can (21 ounces) cherry pie filling
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs, one at a time, mixing on low speed after each addition until just blended. Do not overmix. Add the sour cream and flour, mixing until smooth.
- Pour the cream cheese mixture over the crust in the springform pan. Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight.
- Before serving, top the cheesecake with cherry pie filling. Slice and enjoy!
Notes
- For a chocolate twist, add 1/2 cup of cocoa powder to the cream cheese mixture.
- For a lighter version, substitute Greek yogurt for the sour cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Fat: 24g
- Carbohydrates: 25g
- Protein: 6g