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Classic Cherry Cheesecake

2019-04-21
  • Yield: 1 9-inch cheesecake
  • Servings: 10-12
  • Cook Time: 1:30 h
  • Ready In: 4:00 h

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Classic Cheesecake with Cherry Topping

Ingredients

  • CRUST:
  • 8 graham crackers, crumbled in a food processor
  • 1/2 cup walnuts, added to food processor and chopped finely
  • 1/3 cup butter, melted
  • 1/4 cup sugar
  • CHEESECAKE FILLING:
  • 3 8-ounce packages cream cheese, room temperature
  • 1 1/2 cups sugar
  • 6 large eggs, room temperature
  • 2 cups sour cream, room temperature
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla
  • CHERRY TOPPING:
  • 1 21-ounce can cherry pie filling
  • 1 lemon, zested and juiced

Method

Step 1

CRUST: In a medium bowl, mix all crust ingredients well until blended (graham crackers, walnuts, butter and sugar.) Spray 9-inch springform pan with cooking spray and sprinkle sugar into bottom and sides. Shake out excess. Press crust ingredients onto bottom and sides of pan. Set aside.

Step 2

CHEESECAKE FILLING: Preheat oven to 350 degrees. In a large mixing bowl, place cream cheese and beat with an electric mixer until smooth. Slowly add sugar until blended. Next, slowly add eggs, one at a time, then add sour cream, cornstarch, lemon juice and vanilla until blended. Pour into prepared crust and bake at 350 degrees for one hour.

Step 3

After one hour, leave cake in oven but turn off oven and leave for 30 more minutes. Then remove cake from oven and cool on cooling rack. Cover and chill. Unmold when ready to serve. Enjoy at room temperature with cherry topping.

Step 4

CHERRY TOPPING: In a medium bowl, mix cherry pie filling, lemon zest and lemon juice. Enjoy over cheesecake.

 

cherry cheesecake

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