Philadelphia Cherry Cheesecake
A creamy and indulgent cheesecake topped with vibrant cherry pie filling, perfect for any occasion.
Ingredients
Crust Ingredients
- 1.5 cups graham cracker crumbs Offering a sweet crunch.
- 0.25 cups granulated sugar Adding sweetness to your crust.
- 0.5 cups unsalted butter, melted Imparting a luxurious texture.
Cheesecake Filling Ingredients
- 16 oz Philadelphia cream cheese, softened Achieving a creamy, dreamy base.
- 1 cups granulated sugar Enhancing the sweet notes.
- 3 large eggs Essential for binding.
- 1 tsps vanilla extract Lending flavor.
- 0.5 cups sour cream Introducing a slight tang.
Topping
- 1 can cherry pie filling (21 oz) Featuring bright, juicy cherries.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter, then press into the bottom of the prepared pan.
- Bake the crust for 10 minutes and allow it to cool.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add eggs one at a time, blending after each addition, then mix in vanilla extract and sour cream.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes, until the edges are set but the center remains slightly jiggly.
- Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
- Top with cherry pie filling before serving.
Notes
Ensure all ingredients are at room temperature for smooth mixing and avoid overbeating the cream cheese. Let it rest overnight for enhanced flavors.