Philadelphia Cherry Cheesecake
A luxurious dessert that perfectly balances a creamy filling with a tangy cherry topping, making it an eye-catching centerpiece for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs providing a sweet and crumbly base
- 0.25 cups granulated sugar for a touch of sweetness
- 0.5 cups unsalted butter melted, adding richness
For the filling
- 2 packages Philadelphia cream cheese softened, the star of the show
- 1 cups granulated sugar to enhance sweetness
- 3 large eggs help bind everything together
- 1 tsp vanilla extract infusing warmth and depth
- 0.5 cups sour cream for a tangy twist
For the topping
- 1 can cherry pie filling to top it all off with fruity flavor
Instructions
Preparation
- Preheat your oven to 325°F (160°C). Grease your 9-inch springform pan.
- In a bowl, mix the graham cracker crumbs with granulated sugar and melted butter until it resembles wet sand. Press it into the bottom of the prepared pan to form a crust.
- Bake for 10 minutes until golden, then allow it to cool completely.
Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, blending thoroughly. Then mix in the vanilla extract and sour cream.
- Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.
Baking
- Bake in the preheated oven for 55-60 minutes or until set around the edges and slightly golden on top.
- Once baked, turn off the oven and crack the door, allowing the cheesecake to cool down gradually to room temperature.
- Transfer to the refrigerator for at least 4 hours, or overnight if possible.
Serving
- Before serving, top the cheesecake with the cherry pie filling.
Notes
For the best outcome, make sure your cream cheese is at room temperature. Avoid overmixing after adding the eggs to prevent cracks. For a lighter version, consider using low-fat cream cheese and a sugar substitute.