Philadelphia Cherry Cheesecake
A delightful, creamy dessert featuring a buttery graham cracker crust and a luscious cherry topping, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Provides satisfying texture contrast.
- 0.25 cups granulated sugar Adds sweetness to the crust.
- 0.5 cups unsalted butter, melted Binds the crust together.
For the filling
- 16 oz Philadelphia cream cheese, softened The star of the dish.
- 1 cups granulated sugar Balances tartness of the cherries.
- 3 large eggs Helps set the cheesecake.
- 1 tsp vanilla extract Enhances flavor.
- 0.5 cups sour cream Adds tanginess and silkiness.
- 21 oz cherry pie filling Finishing touch for flavor and color.
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the pan to create a solid crust.
- Bake this in the preheated oven for 10 minutes and then allow it to cool.
Filling
- In a separate bowl, beat cream cheese with 1 cup sugar until smooth, ensuring no lumps.
- Gradually add the eggs, one at a time, mixing well between each addition.
- Fold in vanilla extract and sour cream until completely blended.
Baking
- Pour the filling over the cooled crust and ensure it’s evenly spread.
- Bake in the oven for 55-60 minutes until edges are set but center has a slight jiggle.
Cooling
- Cool the cheesecake at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
Serving
- Before serving, top with cherry pie filling.
Notes
For best flavor, ensure cream cheese is softened. Avoid overmixing after adding eggs to prevent cracking.