Ingredients:
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream, cold
Topping
- 1 can (21 oz) cherry pie filling
Instructions:
1. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate for at least 20 minutes to set.
2. Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and beat again until fully combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
3. Assemble the Cheesecake
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
4. Add the Cherry Topping
Spoon the cherry pie filling evenly over the cheesecake layer.
5. Chill
Refrigerate for at least 4 hours, or overnight for best results, until fully set.
Serving Suggestions
- Slice with a sharp knife wiped clean between cuts for neat slices
- Serve chilled for the best texture and flavor
- Garnish with fresh cherries or a dollop of whipped cream if desired
Storage
- Store covered in the refrigerator for up to 4 days
- Not recommended for freezing, as the texture may change
Variations
- Swap cherry topping for blueberry, strawberry, or raspberry pie filling
- Use chocolate graham crackers for a richer crust
- Add lemon zest to the filling for a bright, tangy flavor