Description
- Make a rich classic cherry cheesecake with a gluten-free option. A sweet, delicious dessert for any occasion
Ingredients
Scale
- Crust:
- 1 cup graham cracker crumbs (use gluten-free graham crackers for a gluten-free option)
- 4 tbsp unsalted butter, melted
- Cheesecake:
- 2 (8 oz) packages cream cheese, softened
- 2 large eggs
- 2/3 cup sugar
- 1/3 cup heavy cream
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 1/4 tsp salt
- Cherry Topping:
- 10 oz cherry pie filling (ensure it’s gluten-free for a gluten-free version)
Instructions
- Crust:
- Preheat your oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper. Combine the graham cracker crumbs and melted butter in a bowl, then press the mixture into the bottom and up the sides of the pan to form an even layer. Bake for 8-10 minutes, then set aside to cool. Place a baking dish filled with water on the lower rack of the oven to help maintain moisture.
- Cheesecake Filling:
- Lower the oven temperature to 325°F. In a stand mixer, beat the softened cream cheese, sugar, heavy cream, sour cream, vanilla extract, and salt until smooth. Scrape the sides of the bowl, then add the eggs one at a time, mixing just until each egg is incorporated. Pour the mixture into the prepared crust.
- Bake:
- Bake at 325°F for 75 minutes. Once done, turn off the oven, crack open the oven door slightly, and let the cheesecake cool inside for about 1 hour. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight.
- Cherry Topping:
- Once the cheesecake is fully chilled, gently spoon the cherry pie filling over the top. Remove the cheesecake from the springform pan, slice, and enjoy!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal per serving
Keywords: #CherryCheesecake #DessertGoals #GlutenFreeDesserts #CheesecakeLovers #BakingAtHome #SweetTreats #EasyBaking