Are you craving a decadent dessert that doesn't require hours in the kitchen? Look no further! This easy cherry cheesecake recipe delivers a rich, creamy, and intensely flavorful treat without the fuss. Perfect for a weeknight indulgence or a special occasion, this recipe is sure to become a new favorite in your homemade cooking repertoire. Get ready to impress your family and friends with this simple yet elegant dessert—a delightful combination of creamy cheesecake and sweet cherries. It's one of the best recipes for a crowd-pleasing, delicious dish.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 (21 ounce) can cherry pie filling
Instructions:
Get started with the crust:
- Preheat your oven to 350°F (175°C).
- 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 a 9-inch springform pan. Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Prepare the creamy filling:
- In a large bowl, beat cream cheese and sugar together until smooth and creamy. This is easiest with an electric mixer.
- Beat in the flour and vanilla extract 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 ensure everything is incorporated.
- Gently stir in the sour cream until just combined. Don't overmix.
- Pour the cherry pie filling evenly over the cooled crust.
- Carefully pour the cheesecake batter over the cherry filling. Gently swirl with a knife to create a marbled effect, if desired.
Bake and cool:
- 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, preventing cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the oven and water bath. Let cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Serve and enjoy!
Remove the sides of the springform pan before serving. Garnish with fresh cherries or whipped cream, if desired. This easy recipe makes a delicious and impressive dessert for any occasion.
Tips and Variations:
- For a smoother cheesecake: Use room temperature cream cheese. This will prevent lumps and ensure a creamy texture.
- Add some zing: Incorporate a tablespoon of lemon zest into the batter for a bright, citrusy flavor.
- Make it your own: Substitute the cherry pie filling with other fruit fillings like blueberry or strawberry.
- No-bake option: For a quicker version, try a no-bake cherry cheesecake recipe. Many variations are readily available online.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 6-8g Carbohydrates: Approximately 35-40g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy this healthy and delicious treat responsibly! This quick dinner alternative is perfect for those busy weeknights. It's a healthy meal option that tastes amazing. Remember to adjust portion sizes to fit your dietary needs. This is definitely one of the best recipes for an easy, delicious and healthy dessert.