Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 (21-ounce) can cherry pie filling
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make the crust: In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of the prepared pan.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract; mix well. Add eggs one at a time, beating just until blended. Stir in the sour cream until smooth.
- Bake: Pour the filling over the crust. Bake for 55–60 minutes or until the center is almost set (it will still jiggle slightly). Turn off the oven and let the cheesecake sit in the oven for 1 hour with the door slightly open.
- Chill: Remove from oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Top: Spoon cherry pie filling over the chilled cheesecake before serving.
- Serve: Slice and enjoy!
If you’d like, I can help you adjust this for a no-bake version or add homemade cherry topping — just say the word!