Cheesecake to the taste buds is what music is for the soul and this cherry cheesecake, adds the cherry on the top. This easy to make cherry cheesecake is sure to be a household hit and if you are fortunate enough to have someone with fresh cherries in their backyard (like my mother in law does) then what can be better than this?
- 1-3/4 cups graham crackers, crushed into crumbs
- 1/3 cup meted butter
- 1-1/4 cups sugar, divided into two portions (one portion: 1 cup, second portion: 1/4th cup)
- 3 pkg. (8 oz. each) softened Cream Cheese
- 1 cup Sour Cream
- 2 tsp. vanilla aroma
- 3 eggs
- 21 oz. cherry pie filling, preferably made fresh at home
- Preheat your oven to around 350°F
In a bowl, add the graham cracker crumbs, the melted butter and 1/4th cup of sugar, mix them well and then form the cheesecake base by pressing this mixture at the base of a 9-inch spring form pan. In another larger bowl, use a mixer to beat the cream cheese with 1-cup sugar until both are completely blended. To this mixture add the sour cream and the vanilla aroma and then mix again. In the end, one at a time, add the eggs and beat the mixture on low speed after adding each egg. Make sure it is well blended. Now take this mixture and pour it over the graham cracker base that you had already prepared in the spring form pan. Now place the pan in the pre-heated oven and let it bake for around an hour or until the center of the cake has almost set. Let the cake cool down and then use a knife to loosen the cake from the pan so that you can place it on your serving dish. Refrigerate the cheesecake for at least 4hours and right before serving, spread the cherry pie filling on the top of the cake.