Description
This cherry cheesecake is a easy and creamy baked cheesecake topped with shiny and juicy cherry pie filling. Straightforward to make with store-bought or do-it-yourself cherry filling!
Crust
- 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8-ounce) packages of cream cheese, room temperature (32 ounces in whole)
- 1 cup granulated sugar
- 1/2 cup bitter cream, room temperature
- 2 teaspoons vanilla
- 3 eggs, room temperature
- 2 1/2 cups do-it-yourself cherry pie filling (hyperlink to my do-it-yourself filling) or you need to use store-bought
- Crust: Preheat oven to 350°F. Double-wrap the underside of the springform pan with foil, sealing it tightly to stop water from entering into the pan.
- In a big bowl combine the graham cracker crumbs, butter, granulated sugar, and salt collectively evenly.
- Press the combination into the underside and up the edges of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or till frivolously golden. Set the crust apart to chill barely whilst you make the cheesecake filling.
- Cheesecake: Within the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar on medium velocity till easy, scraping the edges of the bowl as needed.
- Flip the mixer to low and add the bitter cream and vanilla; combine properly, scraping the edges of the bowl to make sure all the things is combined evenly.
- Add within the eggs separately, mixing on low velocity after every addition simply till combined. Don’t over-mix.
- Pour the filling over the crust and unfold evenly. If the crust remains to be heat, that is okay.
- Make a water tub: That is to stop cracks in your cheesecake and guarantee even baking. Place the springform pan into a bigger, roasting pan. Pour very popular water into the bigger pan across the springform pan, till it’s 3/4 inch deep, cautious to ensure the water degree doesn’t come up larger than the foil.
- Bake for 60-70 minutes or till the middle is sort of set. The middle will nonetheless jiggle whereas the sides might be set.
- Fastidiously run a knife across the rim of the pan to loosen the cheesecake.
- Enable the cheesecake to chill at room temperature for no less than an hour, then cowl and switch into the fridge for six hours or in a single day.
- High with cherry pie filling when able to serve.
- Launch the edges of the springform pan earlier than slicing.
Notes
- Retailer hermetic for as much as 5 days.
- Freeze hermetic for as much as 2 months for finest freshness. Thaw within the fridge.