Classic Cherry Cheesecake Recipe
Ingredients:
For the Crust:
- 7 tablespoons unsalted butter
- 1 1/2 cups graham cracker crumbs (approximately 9 whole graham crackers)
- 3 tablespoons granulated sugar
For the Filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 container (8 ounces) Cool Whip, thawed
- 1 can (21 ounces) cherry pie filling
Instructions:
Crust:
- Prepare the Butter: Place the unsalted butter in a medium microwave-safe bowl. Microwave the butter for 30 seconds or until completely melted. This may take a bit longer depending on your microwave, so check and stir at 15-second intervals to avoid overheating.
- Mix Crust Ingredients: To the melted butter, add the graham cracker crumbs and granulated sugar. Stir everything together until the crumbs are evenly moistened. This ensures that your crust will hold together nicely once set.
- Form the Crust: Transfer the crumb mixture to a lightly greased 8×8-inch baking dish. Firmly press the crumbs into the bottom of the dish, creating a smooth and even layer. Use the bottom of a measuring cup or the back of a spoon to help pack the crumbs tightly and evenly. This will be the base for your cheesecake, so a firm crust is crucial to support the layers above.
Filling:
- Cream the Cheese: In a large mixing bowl, add the softened cream cheese. Using an electric mixer, beat the cream cheese on medium speed until it is smooth and free of any lumps. This step is vital for a silky, smooth cheesecake filling.
- Add Sugar and Vanilla: To the smooth cream cheese, add the powdered sugar and vanilla extract. Continue to mix on medium speed until the ingredients are well combined and the mixture is smooth.
- Incorporate Cool Whip: Gently fold in the Cool Whip with a rubber spatula, mixing until it is just incorporated into the cream cheese mixture. It’s important not to overmix at this stage as you want to keep the filling light and fluffy.
- Assemble the Cheesecake: Spread the cream cheese filling evenly over the prepared crust. Smooth the top with a spoon or an offset spatula for an even layer.
- Add Cherry Topping: Carefully spoon the cherry pie filling over the cream cheese layer, spreading it out to cover the entire surface. The cherries should create a generous, juicy layer on top.
- Chill: Refrigerate the cheesecake for at least 2 hours, or for optimal results, leave it in the fridge overnight. This allows the cheesecake to set properly and flavors to meld together.
- Serving: Cut into squares and serve chilled. The cheesecake can be served as is or garnished with additional whipped cream or fresh cherries if desired.
Storage:
- Keep any leftovers refrigerated in an airtight container. They will stay fresh for up to 5 days.
This recipe yields a deliciously creamy cheesecake with a vibrant cherry topping, perfect for any occasion where you want to impress your guests with minimal effort. Enjoy your dessert making!
