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Cherry Cheesecake

Indulge in the classic delight of Cherry Cheesecake, a no-fuss recipe featuring a graham cracker crust, rich cream cheese filling, and a tart cherry topping. Perfect for any occasion!
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Course: Dessert
Cuisine: American
Prep Time: 35 minutes
Cook Time: 1 hour 10 minutes
Total Time: 9 hours 45 minutes
Servings: 12

Ingredients
  

For the Graham Cracker Crust:

  • 1 ¾ cups of graham cracker crumbs
  • ⅓ cup of granulated sugar
  • 7 tablespoons of butter melted

For the Cheesecake Filling:

  • 32 ounces of full-fat cream cheese softened
  • 1 cup of sugar
  • ½ cup of sour cream at room temperature
  • 1 teaspoon of vanilla extract
  • 2 teaspoons of lemon juice
  • 1 tablespoon of lemon zest
  • 4 eggs at room temperature
  • 1 can 21 ounces of cherry pie filling

Instructions

  • Preparation of Pan and Oven: Begin by preheating your oven to 350 degrees Fahrenheit. Generously butter the bottom and sides (up to 1 ½ inches) of a 9-inch springform pan.
  • Making the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter thoroughly. Press this mixture into the bottom of the prepared pan and approximately 1 inch up the sides to form a crust. Proceed to bake the crust for 10 minutes, then allow it to cool completely before adding the filling.
  • Adjusting Oven Temperature for Baking: After preparing the crust, reduce the oven temperature to 300 degrees Fahrenheit. Place a large baking dish filled with hot water on the lower rack of the oven. This will add moisture during the baking process and aid in preventing cracks on the cheesecake's surface.
  • Preparing the Cheesecake Filling: In a stand mixer fitted with a paddle attachment or using a hand mixer, beat the softened cream cheese and sugar at a medium speed until the mixture is smooth and creamy. Ensure to periodically scrape down the sides of the bowl and the beaters. Add the sour cream, vanilla extract, lemon juice, and lemon zest to the mixture, blending until fully incorporated. Then, reduce the mixer speed to low and add the eggs one at a time, mixing just enough to incorporate each egg before adding the next.
  • Baking the Cheesecake: Pour the cream cheese filling into the cooled crust and smooth the top. Place the springform pan in the oven and bake for 70 minutes. After baking, turn off the oven and prop open the oven door slightly (approximately 1 to 1 ½ inches) using a wooden spoon. Allow the cheesecake to cool gradually in the oven for 1 hour.
  • Cooling and Topping the Cheesecake: After the slow cooling process, transfer the cheesecake to a wire rack to cool completely. Once cooled, cover the cheesecake (still in the springform pan) with plastic wrap and refrigerate for a minimum of 6 hours, preferably overnight. Before serving, carefully run a thin knife around the inside rim of the pan to loosen the cheesecake, then unbuckle and remove the springform pan's sides. Top the cheesecake evenly with the cherry pie filling.
  • Serving and Storage: Serve the cheesecake chilled. Any leftovers should be promptly returned to the refrigerator for storage.
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