Easy Cherry Cheesecake Recipe with Graham Cracker Crust
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup Sugar
- ½ cup unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8oz) Blocks Cream Cheese (softened)
- ¾ cup Sugar
- 2 teaspoon Vanilla Extract
- 3 Large Eggs
- ½ Cup Sour Cream
For the Cherry Topping:
- 2 Cups Cherries (pitted)
- 2 tablespoon Sugar
- 1 tablespoon Lemon Juice
Instructions
- Prepare Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
- Make Filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla and mix. Add eggs one at a time on low speed, then stir in sour cream. Pour filling over crust.
- Bake: Bake for 50–60 minutes or until the center is just set and slightly jiggly. Turn off oven, crack door, and cool cheesecake inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
- Add Topping: Cook the fresh cherries them with sugar and lemon juice over medium heat until syrupy, then cool and spread on top.
- Serve & Enjoy:Slice, serve chilled, and enjoy your summer-perfect cheesecake!
Notes
- Fresh Cherry Topping: To make your own, cook 2 cups pitted cherries with 2 tablespoon sugar and 1 tablespoon lemon juice until bubbly and syrupy. Let cool completely before topping the cheesecake.
- Crust Tip: For extra structure, press the crust firmly with the bottom of a flat measuring cup.
- Prevent Cracks: Avoid overmixing once you add the eggs, and cool the cheesecake slowly to prevent cracks.
- Make Ahead: This cheesecake can be made 1–2 days in advance and stored (un-topped) in the fridge.
- Storage: Keeps well in the fridge for 4–5 days or in the freezer (without topping) for up to 2 months. Thaw overnight before serving.