The Best Cherry Cheesecake Recipe

The Best Cherry Cheesecake Recipe

If there is anything better than cheesecake it’s cheesecake with cherries on top! At first glance, cheesecake can seem hard to screw up: What could be simpler than blending cream cheese, sugar and eggs, after all? The problem with cheesecake isn’t so much the ingredients, as getting the thing to set right while having both the crust and the filling cooked to the right consistency.
I stumbled onto this recipe online, and I have to say, it’s one of the simplest yet most scrumptious that I have ever made. I love that there are not a ton of ingredients, and that it doesn’t take five-plus hours to make, as some cheese cakes do. The following recipe is for a 9-inch pan and serves 10-to-12 people.

Crust

Ingredients
  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 cup unsalted butter, melted

The crust here is your standard pie or cheesecake graham cracker crust. As far as crusts go, itís not easy to mess up. You simply combine the ingredients and press them into the bottom of a pan. Then, bake at 350 degrees Fahrenheit for 5-to-10 minutes. Keep an eye on the crust, as the necessary cooking time varies by oven. The crust will be cooked again with the filling, so it doesnít need to be completely toasty after this step. For more information on baking and pastry techniques, consider enrolling in pastry school.

Filling

Ingredients
  • 24 ounces cream cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 16 ounces cherry pie filling, chilled

Add the cream cheese, sugar, and vanilla extract to a bowl and pull out your electric mixer. Mix well at medium speed until well blended. Once the cream cheese mixture is combined, add the eggs ñ one at a time. Pour the mixture on top of the crust and bake it at 450 degrees for 10 minutes. Then, turn down the heat to 250 degrees and bake for 30 minutes. To test if the cheesecake is done, stick a toothpick into the center; if it comes out clean, then it is ready ñ otherwise, leave it in for another five minutes and check again. A finished cheesecake has browned edges. The cake will need an hour or two in the refrigerator to set. After it has chilled sufficiently, spread the pie filling over the cake.

Additions and Tweaks

If you have baking experience or just want to play with the flavor, there are many thinks you can consider adding. Substituting 6 ounces of sour cream for cream cheese can make the flavor more complex and satisfying. An Oreo cookie crust instead of a graham cracker crust is usually always welcome. If you are interested in taking your cooking skills to the next level, check out the available professional cooking degrees available online.

Source

The Recipe Link (2012)

This is a sponsored guest post.

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Randa Derkson

I believe that the kitchen is the heart of the home. Whether it’s discussing your day, sharing the highlights of your trip, or just having quality time with a loved one; lives are brought together at the kitchen table.

One comment on “The Best Cherry Cheesecake Recipe”

  1. Pingback: The Sweet Stuff

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