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Classic Cheesecake with Cherry Topping

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A creamy, silky smooth classic cheesecake with a buttery graham cracker crust and a festive cherry topping, perfect for holiday gatherings and cozy winter evenings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup sour cream
  • 2/3 cup heavy cream
  • 1 can (21 ounces) cherry pie filling
  • Optional: Fresh cherries or a handful of frozen cherries

Instructions

  1. Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan with butter or non-stick spray. Optionally line the bottom with parchment paper.
  2. In a medium bowl, combine graham cracker crumbs and ¼ cup sugar. Pour in melted butter and stir until crumbs are evenly moistened. Press mixture firmly and evenly into the bottom of the springform pan. Set aside.
  3. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add 1 cup sugar and beat for 2-3 minutes until fluffy. Mix in vanilla extract.
  4. Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Blend in sour cream and heavy cream on low speed until batter is silky and smooth. Scrape down sides often.
  6. Pour batter over prepared crust. Tap pan gently on counter to release air bubbles.
  7. Bake for 55 to 70 minutes until edges are set but center jiggles slightly when shaken.
  8. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove and refrigerate uncovered for at least 4 hours or overnight.
  9. Before serving, spoon cherry pie filling evenly over cheesecake. Optionally scatter fresh or thawed frozen cherries on top.

Notes

Use room temperature ingredients for smooth batter. Avoid overmixing to prevent cracks. Baking at 325°F low and slow helps maintain creamy texture. Cooling gradually in the oven with door cracked prevents cracking. A water bath wrapped in foil can help prevent cracks but is optional. Tap pan to release air bubbles before baking. For gluten-free, substitute crust with almond flour or gluten-free graham crackers. Dairy-free alternatives can be used but not tested extensively.

Nutrition

Keywords: classic cheesecake, cherry topping, holiday dessert, creamy cheesecake, graham cracker crust, easy cheesecake recipe, festive dessert

Find it online: https://cooltastes.com/classic-cheesecake-with-cherry-topping-easy-holiday-dessert-recipe/