Cherry Cheesecake With A Graham Cracker Crust

Shannon Kramer Recipe

By Shannon Kramer wannanoU2

4 Hr

The first bite will melt in your mouth. I told myself to only eat a half of a slice, then one more bite, one more BIG bite, then it was gone. Do not expect 'will power' to come into play when eating this cheesecake.

pinch tips: Basic Knife Skills


2 c
crushed graham crackers
3/4 c
sugar, seperated
1/2 c
butter, melted
8 oz
cream cheese, room temperature
1 dash(es)
vanilla extract
1 dash(es)
almond extract
1 c
heavy whipping cream
1 can(s)
cherry pie filling
1-2 c
whipped cream

Directions Step-By-Step

In a small bowl, combine the crushed graham crackers and 1/4 cup sugar; add the butter and blend well. Press onto the bottom and sides of a 9 inch pie plate. Refrigerate for 30 minutes before filling, or bake at 350 degrees F for 8 minutes, cooling on a cooling rack before filling.
In a large bowl, combine the cream cheese, 1/2 cup sugar, 1 dash of vanilla extract, and 1 dash of almond extract. Mix well. Fold in the heavy whipping cream. Spread over the graham cracker crust. Smooth the top with the spatula, and refrigerate until firm, 2-3 hours. Spread the cherry pie filling over the top and refrigerate until ready to serve. Top with drops of whipped cream.

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American

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May 18, 2012 - Shannon Kramer shared a photo of this recipe. View photo
Jun 3, 2012 - Christine Fernandez shared this recipe with discussion group: Kiss the Chef
Maria * WWCook1
Nov 15, 2012
Pinched all 3 of your recipes. They all look and sound delicious. Will be making them soon. Thanks for sharing.
Bobby Webb Bobdoescooking
Feb 1, 2014
Sounds great Shannon, will have to have been PINCHED!!!....

Also, I would like to invite you to my discussion group. It's called, "EVERYTHING MEXICAN". Just click hope to see you there. Bobby