Philadelphia Cherry Cheesecake
A creamy and rich cheesecake topped with sweet cherry filling, this Philadelphia Cherry Cheesecake is the perfect dessert for any celebration.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Perfectly crumbly and slightly sweet.
- 0.25 cups granulated sugar Enhances the flavor of the crust.
- 0.5 cups unsalted butter Melted for richness.
For the filling
- 16 oz Philadelphia cream cheese 2 packages, softened.
- 1 cups granulated sugar To sweeten the filling.
- 3 large eggs For structure.
- 1 teaspoon vanilla extract Infuses warmth and depth.
- 0.5 cups sour cream Adds extra creaminess.
- 21 oz cherry pie filling For topping.
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, sugar, and melted butter. Mix and press into the bottom of the prepared pan. Bake for 10 minutes and let cool.
Filling
- In a large mixing bowl, beat the softened cream cheese and sugar until creamy and lump-free.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth.
- Pour the filling over the cooled crust and smooth the top.
- Bake for 55-60 minutes until set and golden around the edges.
Cooling
- Cool at room temperature, then chill in the refrigerator for at least 4 hours, preferably overnight.
- Top with cherry pie filling just before serving.
Notes
To prevent cracks, bake in a water bath and ensure cream cheese is softened. Store leftovers in the fridge for up to a week.