Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup heavy cream
For the Cherry Topping:
1 can (15 oz) cherry pie filling
1 cup fresh or frozen cherries, pitted and halved (optional for extra cherry flavor)
2 tablespoons granulated sugar (if using fresh cherries)
1 tablespoon lemon juice (if using fresh cherries)
For the Chocolate Ganache (Optional):
1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed.
Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
Bake for 8-10 minutes, then remove from the oven and let cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and vanilla extract, mixing until well combined.
Beat in the eggs, one at a time, until fully incorporated.
Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Bake for 50-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
Prepare the Cherry Topping:
If using fresh cherries, combine them with granulated sugar and lemon juice in a small saucepan. Cook over medium heat until the cherries are tender and the mixture is slightly thickened, about 10 minutes. Let cool.
If using canned cherry pie filling, simply drain the cherries if needed and set aside.
Prepare the Chocolate Ganache (Optional):
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
Add the chocolate chips to the hot cream and let sit for 2 minutes. Stir until smooth and glossy.
Assemble and Serve:
Spread the cherry topping over the chilled cheesecake.
Drizzle with chocolate ganache if desired.
Slice and serve chilled.
Prep Time: 20 minutes | Cook Time: 60 minutes | Chill Time: 4 hours | Total Time: 5 hours 20 minutes | Servings: 8-10 | Calories: Approximately 400 kcal per serving
