Ultimate Cherry Cheescake

Elaine Bovender


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 votes
12 to 15
20 Min
40 Min


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 large
1 can(s)
cherry pie filling (21 ounce size)


1Preheat oven to 325 degrees. Line a 13 X 9 inch baking dish with aluminum foil with edges overlapping.
2Mix graham cracker crumbs, 3 tablespoons sugar and butter. Press into bottom of foil lined pan and bake for 10 minutes.
3Beat 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.
4Pour cream cheese mixture over graham cracker crust and bake for 40 minutes or until center is almost set. Refrigerate for 4 hours.
5Once refrigeration is complete, use the foil to lift cheesecake from pan and carefully transfer to a serving platter. Top with pie filling and serve.

About this Recipe

Main Ingredient: Dairy
Regional Style: Southern