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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden. Remove from oven and allow to cool slightly.
Filling Preparation
- 3
Prepare the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- 4
Incorporate sugar and sour cream
Add granulated sugar, sour cream, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- 5
Add eggs
Add the eggs, one at a time, mixing on low speed until just blended after each addition. Be careful not to overmix.
- 6
Pour into crust
Pour the cream cheese mixture over the cooled crust in the springform pan, smoothing the top with a spatula.
Baking
- 7
Bake the cheesecake
Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 8
Cool and chill
Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight.
Topping Preparation
- 9
Add the topping
Before serving, spread the cherry pie filling evenly on top of the chilled cheesecake. If using fresh cherries, scatter them over the cheesecake as well.
