Mom's Easy Cherry Cheesecake
Submitted by yellip
Easy cherry cheesecake with a graham cracker crust, vanilla cream cheese filling, and red cherry pie filling topping. A classic American baked cheesecake for any occasion.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minAn American classic that every home cook should have in the back pocket: a baked cheesecake with a graham cracker crust, smooth vanilla-scented cream cheese filling, and the unmistakable shine of red cherry pie filling spooned over the top before serving.
The baking method here is unusual in a useful way. After the crust pre-bakes, the filled cheesecake goes into a hot 450°F (230°C) oven for 10 minutes to set the surface, then the oven temperature drops to 250°F (120°C) for the rest of the bake. This hot-then-cool method gives the cheesecake a barely-tanned top with a creamy, undisturbed interior, avoiding the most common cheesecake failure: a cracked surface.
Use cream cheese that is fully at room temperature; cold cream cheese will leave white lumps that no amount of beating fixes. Add the eggs one at a time so the batter stays smooth and emulsified rather than splitting. Run a thin knife around the rim while still warm to release; this prevents the cake from pulling and cracking as it cools.
Pro Tips
- Let the cream cheese sit out for at least 2 hours before mixing; this is the single biggest factor in lump-free batter.
- Place the springform pan on a rimmed baking sheet to catch any butter leaks from the crust.
- Cool the cheesecake fully at room temperature before refrigerating, then chill overnight for the cleanest slice.
- Spoon the cherry pie filling on just before serving, not in advance; pre-topped cheesecake gets soggy in the fridge.
Variations
- Swap cherry pie filling for blueberry pie filling, strawberry topping, or a homemade berry compote.
- Add 1 tablespoon of lemon zest to the filling for a brighter, citrus-forward cheesecake.
- Use a chocolate cookie crumb crust instead of graham for a richer base.
Ingredients
Directions
Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 325℉ (160℃), 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time mixing well after each addition.
Blend in vanilla; pour over crust.
Bake at 450℉ (230℃), 10 minutes.
Reduce oven temperatur to 250 degrees F, continue baking 25 to 30 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
Top with pie filling just before serving.
Comments




is it easy to make a cheesecake...
Great recipe. My IPad froze at
1.5 star when I was going for 5stars
Does the crust need to cool