Description
A rich, creamy baked cherry cheesecake with a graham cracker crust and glossy cherry topping. Perfect for holidays or any day you want something sweet and indulging.
Ingredients
1½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
32 oz cream cheese, softened
1 cup granulated sugar
4 large eggs
1 cup sour cream
1 tbsp lemon juice
1 tsp vanilla powder (non-alcoholic)
2 cups cherry compote or 1 can cherry pie filling
Instructions
Preheat oven to 325°F. Grease a 9-inch springform pan.
Mix graham crumbs and melted butter, press into pan, bake for 10 minutes.
Beat cream cheese and sugar until smooth.
Add eggs one at a time; then sour cream, lemon juice, and vanilla.
Pour onto crust. Tap to release bubbles.
Bake 60 minutes. Let sit in oven with door ajar for another hour.
Cool fully, chill in fridge 4 hours or overnight.
Top with cherry compote right before serving.
Notes
Avoid cracks by cooling cheesecake slowly in oven.
For richer flavor, refrigerate overnight before topping with cherries.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 410
- Fat: 28g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
Keywords: cherry cheesecake, baked cheesecake, homemade cherry dessert