Ingredients
- 2 cups graham cracker crumbs (or crushed cookies)
- 1/2 cup melted butter
- 2 tablespoons sugar (for crust)
- 24 oz (about 675 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (optional, for extra creaminess)
- 1 can cherry pie filling OR 2 cups fresh cherries cooked with 1/4 cup sugar and 1 tablespoon cornstarch
Instructions
- Preheat oven to 325°F (160°C).
- Make the crust: In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press the mixture firmly into the bottom of a springform pan. Bake for 10 minutes, then let cool.
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, beating after each addition. Stir in vanilla and sour cream if using.
- Bake: Pour filling over the crust. Bake for 50–60 minutes, or until the center is almost set (it will jiggle slightly).
- Cool: Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour to prevent cracking. Then chill in the fridge for at least 4 hours or overnight.
- Add topping: Spoon cherry pie filling or fresh cherry sauce over the cooled cheesecake before serving.
If you’d like, I can help you write a no-bake version too! Just say yes.