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Cherry Pie-Filled Cheesecake

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2h

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12 servings

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This decadent cherry pie-filled cheesecake is a delightful combination of two classic desserts. A creamy, smooth cheesecake is baked to perfection, then topped with a sweet and tart cherry pie filling. The buttery graham cracker crust provides a delicious base for this indulgent treat. This showstopping dessert is perfect for special occasions or whenever you want to impress your guests.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
28 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.

2
Make the crust

Crush the graham crackers into fine crumbs. Melt the unsalted butter and mix it with the graham cracker crumbs until well combined. Press the mixture into the bottom and up the sides of the prepared springform pan.

3
Make the cheesecake filling

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until combined.

4
Bake the cheesecake

Pour the cheesecake filling into the prepared crust. Bake for 1 hour and 15 minutes, or until the center is almost set. Remove from the oven and let cool completely.

5
Make the cherry pie filling

In a saucepan, combine the pitted cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are tender, about 10 minutes. Remove from heat and let cool.

6
Assemble the cheesecake

Pour the cooled cherry pie filling over the top of the cooled cheesecake, spreading it evenly.

7
Chill and serve

Refrigerate the cherry pie-filled cheesecake for at least 4 hours, or overnight, before serving. Remove the sides of the springform pan and slice the cheesecake into 12 equal pieces. Serve chilled and enjoy the luscious combination of creamy cheesecake and sweet-tart cherry pie filling!

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