ultimate cherry cheescake

★★★★★ 3 Reviews
Elaine55 avatar
By Elaine Bovender
from Wilmington, NC

A few years ago, I was sitting in the waiting room waiting for my husband to finish a visit with his doctor. While I was waiting and thumbing through a magazine, I found this recipe. What caught my eye about it was that it didn't require a springform pan for baking the cheesecake. I immediately copied down the recipe and tried it upon returning home. It was without a doubt, one of the best cheesecakes I ever tasted! It does require a little work, but oh so worth it! This recipe has been a hit with my family and with many a church pot luck since. Hope that y'all enjoy it as much as we have!

★★★★★ 3 Reviews
serves 12 to 15
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For ultimate cherry cheescake

  • 6
    honey graham crackers, finely crushed (i use a magic bullet)
  • 1 c
    plus 3 tablespoons sugar, divided
  • 3 Tbsp
    butter, melted
  • 5 pkg
    cream cheese, softened (8 ounce size)
  • 3 Tbsp
  • 1 Tbsp
  • 1 c
    sour cream
  • 4 lg
  • 1 can
    cherry pie filling (21 ounce size)

How To Make ultimate cherry cheescake

  • 1
    Preheat oven to 325 degrees. Line a 13 X 9 inch baking dish with aluminum foil with edges overlapping.
  • 2
    Mix graham cracker crumbs, 3 tablespoons sugar and butter. Press into bottom of foil lined pan and bake for 10 minutes.
  • 3
    Beat cream cheese, sugar, flour, and vanilla until blended. Add sour cream and blend. Add eggs one at a time, mixing on low speed until blended after each addition.
  • 4
    Pour cream cheese mixture over graham cracker crust and bake for 40 minutes or until center is almost set. Refrigerate for 4 hours.
  • 5
    Once refrigeration is complete, use the foil to lift cheesecake from pan and carefully transfer to a serving platter. Top with pie filling and serve.
  • 6