Dessertscookiesandcups
Cherry Cheesecake
This cherry cheesecake is a smooth and creamy baked cheesecake topped with bright and juicy cherry pie filling. Easy to make with store-bought or homemade cherry filling!
👥 12 Servings⏱️ Prep & Cook: 7h 50m⏳ Prep: 6h 30m🔥 Cook: 1h 20m👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- knife
📝 Preparation Steps
1
Crust
2
Preheat oven to 350°F. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
3
In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly.
cup granulated sugar1/4granulated sugar1 cup
4
Press the mixture into the bottom and up the sides of a 9-inch springform pan.
5
Bake the crust for ⏱️ 8-10 minutes, or until lightly golden. Set the crust aside to cool slightly while you make the cheesecake filling.
6
Cheesecake
7
In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, scraping the sides of the bowl as necessary.
cream cheese, room temperature (32 ounces in total)4 (8-ounce) packages
8
Turn the mixer to low and add the sour cream and vanilla; mix well, scraping the sides of the bowl to ensure everything is mixed evenly.
vanilla2 teaspoons
9
Add in the eggs one at a time, mixing on low speed after each addition just until mixed. Don’t over-mix.
eggs, room temperature3
10
Pour the filling over the crust and spread evenly. If the crust is still warm, this is ok.
11
Make a water bath
12
This is to prevent cracks in your cheesecake and ensure even baking. Place the springform pan into a larger, roasting pan. Pour very hot water into the larger pan around the springform pan, until it’s 3/4 inch deep, careful to make sure the water level doesn’t come up higher than the foil.
13
Bake for ⏱️ 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
14
Carefully run a knife around the rim of the pan to loosen the cheesecake.
15
Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for ⏱️ 6 hours or overnight.
16
Top with cherry pie filling when ready to serve.
17
Release the sides of the springform pan before slicing.
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