Decadent Cherry Cheesecake A Deliciously Creamy Delight

Decadent Cherry Cheesecake: A Deliciously Creamy Delight

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This Cherry Cheesecake recipe brings together the perfect balance of rich, velvety cream cheese filling and a burst of sweet, tart cherries. The buttery graham cracker crust adds a satisfying crunch, making it an irresistible dessert for any occasion. Whether you’re celebrating a special event or indulging in a sweet treat, this cherry cheesecake is sure to impress. With simple ingredients and easy-to-follow instructions, you’ll be savoring every bite in no time!

Ingredients:

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour (optional, for extra firmness)

For the cherry topping:

  • 2 cups fresh or frozen cherries (or 1 can of cherry pie filling)
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice (optional, for added tartness)
  • 1 tablespoon cornstarch (if using fresh or frozen cherries)

Instructions:

For the crust:

  1. Preheat your oven to 325°F (163°C).
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
  3. Press the mixture into the bottom of a 9-inch springform pan, forming an even layer.
  4. Bake for 8-10 minutes, or until lightly golden and fragrant. Remove from the oven and allow it to cool while you prepare the filling.

For the filling:

  1. In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer or stand mixer.
  2. Add the sugar and vanilla extract, continuing to beat until creamy and fully incorporated.
  3. Beat in the eggs, one at a time, making sure each egg is fully mixed before adding the next.
  4. Stir in the sour cream and flour (if using). Mix until smooth and creamy.
  5. Pour the cream cheese mixture over the cooled graham cracker crust in the springform pan.

Baking the cheesecake:

  1. Place the cheesecake in the oven and bake at 325°F (163°C) for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
  2. Turn off the oven and leave the cheesecake in the oven for another hour, allowing it to cool slowly.
  3. After the hour, remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, preferably overnight, to set completely.

For the cherry topping:

  1. If using fresh or frozen cherries, combine them in a saucepan with sugar, lemon juice (optional), and cornstarch. Cook over medium heat, stirring occasionally, until the cherries break down and the sauce thickens, about 5-7 minutes. Let it cool completely before topping the cheesecake.
  2. If using canned cherry pie filling, simply drain any excess syrup and spread the cherries evenly over the top of the cheesecake.

Assembling the cheesecake:

  1. Once the cheesecake has fully set, carefully remove the sides of the springform pan.
  2. Spread the cherry topping evenly over the cheesecake, covering the entire surface.
  3. Slice and serve chilled for the perfect treat!