Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 16 oz cream cheese (softened)
- 1 cup sour cream
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs (room temperature)
- 21 oz canned cherry pie filling
Instructions
- Preheat oven to 325°F (160°C). Mix graham cracker crumbs and melted butter in a bowl, then press into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes until golden; let it cool.
- In a large bowl, beat softened cream cheese with sugar until smooth. Add sour cream and vanilla; mix until combined.
- Incorporate eggs one at a time, mixing gently to avoid cracks.
- Pour mixture into the cooled crust and bake for 55-60 minutes until slightly jiggly in the center.
- Turn off the oven, leave the cheesecake inside with the door ajar for an hour, then refrigerate for at least 4 hours.
- Top with cherry pie filling before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg