Cherry Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups graham cracker crumbs.
02 -
1/4 cup granulated sugar.
03 -
1/2 cup unsalted butter, melted.
04 -
16 oz cream cheese, softened.
05 -
1 cup powdered sugar.
06 -
1 teaspoon vanilla extract.
07 -
1 cup heavy cream.
08 -
1 can (15 oz) cherry pie filling (or use fresh cherries with a bit of sugar if desired).
# Instructions:
01 -
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined.
02 -
Press the mixture into the bottom of a 9-inch pie dish or springform pan to form an even layer. Refrigerate the crust while you prepare the filling.
03 -
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
04 -
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
05 -
Spread the cheesecake filling evenly over the chilled crust. Refrigerate the cheesecake for at least 4 hours, or until set.
06 -
If using canned cherry pie filling, spoon it over the chilled cheesecake just before serving.
07 -
If using fresh cherries, mix them with a bit of sugar and let them sit for about 30 minutes to release their juices. Spoon over the cheesecake before serving.
08 -
Slice and serve the cheesecake chilled, with cherry topping on each slice.
# Notes:
01 -
Prep Time: 15 minutes.
02 -
Chill Time: 4 hours.
03 -
Total Time: 4 hours 15 minutes.
04 -
Servings: 8-10.