Classic Cherry Cheesecake Elegant Treat (Ready-to-Print Version)
Creamy cheesecake with buttery graham crust and vibrant cherry topping, ideal for festive gatherings.
# What You’ll Need:
→ Crust
01 -
1½ cups graham cracker crumbs
02 -
⅓ cup unsalted butter, melted
03 -
2 tablespoons granulated sugar
→ Filling
04 -
24 ounces cream cheese, softened
05 -
¾ cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
½ cup sour cream
08 -
3 large eggs
→ Topping
09 -
1 can (21 ounces) cherry pie filling
# Step-by-Step Guide:
01 -
Preheat the oven to 325°F. Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until crumbs are evenly moistened. Firmly press the mixture into the base of a 9-inch springform pan using the bottom of a measuring cup or glass. Bake for 8 to 10 minutes, then allow to cool slightly.
02 -
Beat softened cream cheese in a mixer until smooth and free of lumps. Gradually add sugar and continue beating until fluffy. Mix in vanilla extract and sour cream at low speed. Add eggs one at a time, gently blending after each until just combined to avoid overmixing.
03 -
Pour the filling over the cooled crust and smooth the surface with a spatula. Tap the pan gently against the counter to release air bubbles. Bake at 325°F for 50 to 60 minutes until the center is set but slightly jiggly. Do not open the oven while baking. After baking, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
04 -
Refrigerate the cooled cheesecake uncovered for at least 4 hours or overnight. Before serving, spread the cherry pie filling evenly over the top.
# Handy Tips:
01 -
Use room temperature ingredients and avoid overmixing after adding eggs to prevent cracks. Prebake and firmly pack the crust to prevent sogginess. Line the pan bottom with parchment paper and grease sides for easy removal. Tap the pan to release air bubbles in the filling before baking. For clean slices, dip a knife in hot water and wipe between cuts.