Are you dreaming of a creamy, dreamy cheesecake but intimidated by complicated recipes? This Cherry Topping Cheesecake is here to change your mind! It’s surprisingly easy to make, requiring no special baking skills, yet delivers an explosion of flavor that will impress even the most discerning dessert lover. Prepare for a taste sensation combining the rich, tangy creaminess of cheesecake with the bright, juicy sweetness of cherries – the perfect homemade dessert for any occasion.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ¼ cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cherry Topping:
- 1 (15 ounce) can cherry pie filling
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Preparing the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer makes this step much easier!
- Beat in the sour cream until well combined.
- Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to incorporate all ingredients.
- Stir in the vanilla extract.
Assembling and Baking the Cheesecake:
- Carefully pour the cheesecake filling over the cooled crust.
- Spread the filling evenly.
- Top with the cherry pie filling, spreading it gently across the cheesecake.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking and prevents cracking).
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight, before serving.
Serving and Storage:
Once chilled, carefully release the cheesecake from the springform pan. Serve chilled and enjoy! Leftover cheesecake can be stored in the refrigerator for up to 3 days.
Tips for the Best Cherry Topping Cheesecake:
- Room temperature ingredients: Make sure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water bath is key: The water bath helps create a moist environment for even baking and prevents cracking.
- Cooling is crucial: Allow the cheesecake to cool slowly to prevent cracking.
Variations:
- Different fruit: Feel free to experiment with other fruit toppings like blueberries, raspberries, or strawberries.
- Chocolate swirl: Add a swirl of melted chocolate to the cheesecake filling for an extra decadent treat.
- Gingersnap crust: Use gingersnap cookies instead of graham crackers for a spiced twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 6-8g
- Carbohydrates: Approximately 35-40g
This easy cherry topping cheesecake recipe is perfect for satisfying your sweet tooth without spending hours in the kitchen. Enjoy this delicious and delightful dessert!