Classic Cherry Cheesecake (Print Version)
Luscious cheesecake featuring a graham crust, smooth filling, and glossy cherry topping for a timeless delight.
# What You'll Need:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
⅓ cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
24 ounces cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
½ cup sour cream
08 -
3 large eggs
→ Topping
09 -
1 can (21 ounces) cherry pie filling
# Steps to Follow:
01 -
Preheat the oven to 325°F and position the rack in the center. Lightly grease a 9-inch springform pan and optionally line the bottom with parchment paper. Wrap the outside with heavy-duty foil if using a water bath.
02 -
In a medium bowl, stir graham cracker crumbs, sugar, and melted butter until thoroughly combined. Press mixture firmly into bottom of the prepared pan, using the bottom of a measuring cup or glass to compact evenly.
03 -
Bake the crust for 10 minutes. Remove from oven and place on a wire rack to cool slightly. Reduce oven temperature to 300°F for baking filling.
04 -
Beat softened cream cheese and sugar in a large bowl until smooth and free of lumps. Add vanilla extract and sour cream on low speed, scraping the sides as needed. Incorporate eggs one at a time, mixing gently after each. Avoid overbeating to prevent air from entering.
05 -
Pour the filling over the cooled crust and smooth the surface. If using a water bath, place the foil-wrapped pan in a larger pan and add hot water halfway up the sides. Bake at 300°F for 50 to 60 minutes, until edges are set and center slightly jiggles.
06 -
Turn off oven, crack the door open, and leave cheesecake inside for 30 minutes to finish setting gently.
07 -
Transfer the pan to a wire rack, run a thin knife around edges to loosen, and cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
08 -
Remove springform sides and transfer cheesecake to a serving plate. Spread cherry pie filling evenly on top. For clean slices, dip a sharp knife in hot water, wipe dry, and slice, repeating between cuts.
# Additional Notes:
01 -
Bring all dairy ingredients and eggs to room temperature before mixing to ensure a smooth batter.
02 -
Mix on low speed to minimize air incorporation and prevent cracks during baking.
03 -
Use a water bath to maintain gentle, even heat for a creamy texture and to reduce surface cracks.
04 -
A hot, clean knife facilitates neat slices; clean and heat the knife between each cut.