Cherry Cheesecake
Cherry cheesecake holds a very special place in my heart! For as long as I can remember my dad would always request cherry cheesecake for his birthday. So it started out with a dream whip no bake cheesecake recipe but over the years I think I’ve perfected it. While he still loves the cherry sauce from the can the cheesecake is so rich and creamy with a perfect graham cracker crust, topped with tart cherries, you can’t go wrong!
Graham Cracker Crust
Ingredients
- 1 1/2 cups or 10-12 graham crackers
- 6 tbsp. unsalted butter, melted
Cherry Cheesecake
- 2 (8 oz) cream cheese, room temperature
- 3/4 cup granulated sugar
- 1/2 sour cream or greek yogurt
- 3 large eggs, room temperature
- 2 tbsp. flour
- 1 1/2 tsp. vanilla extract
- 1 can cherry filling
Directions
Lightly spray the inside of a 9-inch springform pan, set aside. Preheat the oven to 325 degrees.
In a food processor with a metal blade attachment add the graham crackers and the melted butter and pulse until it looks like sand and starts to come together. Pour into prepared pan and bake in the oven for about 8 minutes. Then let cool slightly.
For the filling, in a stand mixer with a paddle or whisk attachment add the cream cheese and start mixing until smooth, then add in the sugar and sour cream and mix for 2 minutes. Then add in the eggs mixing one at a time and then the flour, and vanilla. Continue mixing for about 2-3 minutes until the batter is smooth and creamy. Making sure to scrape down the sides. Pour into prepared crust and smooth out to an even layer.
Bake the cheesecake for 1 hour and 15 minutes or until the filling is set and begins to pull away from the edges. The center will still be slightly wobbly. Cover with tin foil if the top is getting too brown. Remove from the oven and let cool on a wire rack for an hour and then refrigerate for at least 3-4 hours or overnight.
Once the cheesecake has fully cooled spread the cherry filling over the top and slice and enjoy! Keep the cheesecake cover in the fridge for up to 5 days.