A classic cherry cheesecake that’s rich, creamy, and perfectly balanced with a buttery crust and a bright cherry topping. Smooth and indulgent, this dessert is ideal for holidays, gatherings, or whenever you want something elegant yet comforting.
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 3 tablespoons melted butter
- 1 tablespoon finely crushed almonds
For the Filling:
- 24 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 teaspoon lemon zest
For the Topping:
- 21 oz cherry pie filling
- Optional: fresh cherries for garnish
Instructions:
Preheat the oven to 325°F.
In a bowl, mix graham cracker crumbs, sugar, melted butter, and optional almonds until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then remove and let it cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition.
Stir in vanilla, sour cream, and lemon zest until fully combined and silky.
Pour the filling over the prepared crust and smooth the top.
Bake at 450°F for 10 minutes, then reduce the temperature to 250°F and continue baking for 25–30 minutes, until the center is just set but still slightly soft.
Turn off the oven and let the cheesecake cool gradually with the door slightly open to prevent cracking.
Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, spread the cherry pie filling evenly over the top. Garnish with fresh cherries if desired.
