Description
An easy homemade cherry cheesecake with a rich, creamy filling and a thick, cookie-like graham cracker crust, topped with luscious cherry pie filling.
Ingredients
Crust
- 408g box of graham crackers (about 3⅓ cups crumbs) – if you get a box with more or a little less that’s ok!!
- ½ cup butter
- ¾ to 1 cup sugar (adjust to taste)
Cheesecake Filling
- 3 packages (8 oz each, 24 oz total) cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 2 tablespoons all purpose flour
- ½ cup heavy cream
Topping
- 1 can cherry pie filling (about 540 mL / 19 oz, such as ED Smith)
Equipment
- 1 – 9” round springform pan (high-sided)
Instructions
Prepare the Crust
- Preheat oven to 350°F (175°C).
- Line the bottom of a 9-inch round springform pan with parchment paper.
- In a food processor:
- Pulse graham crackers into fine crumbs
- Add sugar and pulse to combine
- Add butter in small chunks
- Process until the mixture resembles wet sand
- Press the mixture firmly into the pan:
- Start with the bottom, then work your way up the sides
- Use the bottom of a mug to press and smooth it out evenly
- Bring the crust all the way up to the top edge
- Bake for 8–10 minutes, then let cool slightly.
Make the Cheesecake Filling
- Reduce oven temperature to 325°F (163°C).
- Add all filling ingredients to a large bowl.
- Beat with a hand mixer until:
- Smooth
- Slightly fluffy
- Pour into the crust, leaving a little space at the top so the crust forms a raised edge.
Bake
- Bake at 325°F for 60 minutes
- Cheesecake is done when:
- Edges are set
- Center is slightly jiggly
Cool & Chill
- Remove from oven and let cool completely on the counter.
- Refrigerate for at least 4 hours, preferably overnight.
Add Topping
- Spoon the cherry pie filling over the cheesecake once fully chilled.
Notes
The 408g graham cracker measurement reflects the box I used—if yours is slightly more or less, that’s totally fine. If using store-bought crumbs, use about 3⅓ cups.
This recipe makes a thick, sturdy crust—like the cheesecake is wrapped in a slightly crumbly cookie that still holds up well.
I used an electric hand mixer for this recipe, but a stand mixer works just as well. The whipping cream needs to be beaten well to get that light, fluffy texture, so I highly recommend using a mixer. You can do it by hand, but it takes some serious effort—I personally wouldn’t, but I won’t stop you from trying.
The crust mixture should resemble wet sand, and when pressing it in, aim for fairly even thickness along the bottom and sides—but don’t stress about perfection, it will still turn out just fine.
A few tips when slicing: the crust may crumble slightly—that’s normal. For cleaner slices, use a warm knife and wipe it between cuts.
- Prep Time: 25 minutes
- Chill Time: 4+ hours (overnight preferred)
- Cook Time: 60 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American