Description
Classic cheesecake with a buttery graham cracker crust and a sweet, tangy cherry topping. A perfect dessert for any occasion!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract (optional, but highly recommended!)
- 1 (21 ounce) can cherry pie filling
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Fresh cherries
- Whipped cream
- Chocolate shavings
Instructions
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and a pinch of salt.
- Pour the melted butter into the bowl with the dry ingredients. Use a fork or your fingers to thoroughly combine the butter with the crumbs until the mixture resembles wet sand.
- Transfer the graham cracker mixture to a 9-inch springform pan. Press the mixture firmly and evenly into the bottom of the pan and slightly up the sides.
- For a sturdier crust, pre-bake in a preheated oven at 350°F (175°C) for 8-10 minutes. Let the crust cool completely before adding the filling.
- In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy (3-5 minutes on medium speed).
- Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition. Be careful not to overbeat.
- Stir in the sour cream, vanilla extract, and almond extract (if using). Mix until just combined.
- Pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil (double layer). Place the wrapped pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Carefully transfer the roasting pan with the cheesecake to a preheated oven at 325°F (160°C). Bake for 60-75 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. After 1 hour, remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once the cheesecake has cooled completely, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- In a medium saucepan, combine the cherry pie filling, cornstarch, and lemon juice. Stir well to combine.
- Cook the mixture over medium heat, stirring constantly, until it thickens and comes to a simmer (5-7 minutes).
- Remove the saucepan from the heat and let the cherry topping cool completely.
- Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan. Run a thin knife around the edges of the cheesecake to loosen it from the pan before releasing the sides.
- Spoon the cooled cherry topping over the top of the cheesecake, spreading it evenly.
- Garnish with fresh cherries, whipped cream, or chocolate shavings, if desired.
- Slice the cheesecake and serve.
Notes
- Softening the cream cheese is crucial for a smooth cheesecake.
- A water bath is highly recommended to prevent cracking.
- Don’t overbeat the cheesecake filling, as this can cause it to crack.
- Allow the cheesecake to cool gradually to prevent cracking.
- Refrigerating the cheesecake overnight allows it to set properly and develop its flavor.
- Almond extract enhances the flavor of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 75 minutes