Creamy Cherry Cheesecake
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types.
Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou!
Ingredients
- CRUST:
- 1-1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons butter, melted
- FILLING:
- 2 packages (8 ounces each) cream cheese, softened
- 2 large eggs, lightly beaten
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- SOUR CREAM TOPPING:
- 1 cup sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- CHERRY TOPPING:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 can (14-1/2 ounces) pitted tart cherries
- 1 teaspoon lemon juice
- Few drops red food coloring
Reviews
I’ve never made a cheesecake in my life, and I’m very new to cooking and baking. I didn’t even have the proper pan, I used a glass pie dish. THIS CAME OUT PERFECT!!! so many other recipes are so complicated, from water baths, to whipping it a certain way, saying if you don’t do it a certain way that it will crack. This was way too easy for how delicious it is. I used canned pie filling as the topping which tasted great and saved me even more time. A+++
I had never made cheesecake before, so I was pleasantly surprised at how easy it was to follow the recipe. The dish was an instant hit with both friends and family, with people hitting me up to make more for future events. I've made this cheesecake with both dark and tart cherries - both equally good. It is hands down the best cherry cheesecake I've ever had!
Creamy and flavorful, this dessert was a hit! I made it according to the recipe the first time using my springform pan and home made graham cracker crust. My coworkers asked me to make one for National Cheesecake day, and, due to being in a hurry, I bought a ready-made extra serving graham cracker crust and followed the recipe by 1 1/2 times each ingredient. I baked it 30 minutes and it turned out perfectly!!! This recipe is a keeper!!!
This cheesecake was the biggest hit at my family's Easter dinner! I buttered the bottom and sides of my pan; DO NOT DO THIS! I read to do that on another recipie. The butter ran out of the pan and my kitchen filled with smoke. Oops! I'm a novice at dessert making, but if I had just followed the instructions I would have been better off. It still turned out beautifully, which means there is room for error.
This cheesecake recipe is the best! I have used other recipes, but this one is by far the best. This cheesecake is very moist and creamy. My husband liked it better than the one served at our local Italian restaurant. This is definitely a keeper!!
Even though I cheated with the topping too(can of pie filling), the cheesecake itself is extremely moist. I did it very early in the morning and by 8pm it was gone! I followed each step as it is and the result is worth the wait. You won't get a dry dessert
The best recipe ever and so simple i love it i make it about once a month and for any occasion
Best cheesecake i'v ever had or made by far. I cheat though and just put a can of cherry pie filling on top.
The recipe sounds really good,but why do you turn the oven to 450 degrees after you put on the sour cream topping? That sounds awfully high?
LOVE this cheesecake. My poor hubby is a Christmas baby (he doesn't love that) and his mom typically wants to bring a store bought cake with that Crisco-y frosting that is so unpalatable. I asked him what he wanted for his birthday and he said cheesecake. This was the perfect choice! He absolutely loved it, finishing the rest of the cake the next day. I'm in the process of making this again already, for the Ronald McDonald House families, and I just know I will have zero leftovers to bring home. (That part already is making my hubby sad) Pretty sure this will be requested frequently.