Cherry Cheesecake With A Graham Cracker Crust

Shannon Kramer


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.

★★★★★ 3 votes
4 Hr


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


1In 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.
2In 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 Cherry Cheesecake With A Graham Cracker Crust

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