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Cherry Cheesecake

A delicate masterpiece combining sweet and tangy flavors with a buttery graham cracker crust, a creamy filling, and vibrant cherry topping.
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Prep Time 25 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 9 sheets graham cracker sheets
  • 1/2 cup melted butter
  • 1 tablespoon sugar
Filling
  • 16 ounces cream cheese, softened Make sure it is thoroughly softened for a smooth texture.
  • 8 ounces Cool Whip
  • 1 cup powdered sugar
  • 1 teaspoon lemon juice
Topping
  • 21 ounces cherry pie filling Alternatively, use freshly pitted cherries sautéed in sugar.

Method
 

Preparation
  1. Place the graham cracker sheets in a food processor and pulse until fine crumbs are formed.
  2. In a medium bowl, mix the graham cracker crumbs with melted butter and sugar until well combined.
  3. Line an 8x8 pan with parchment paper. Press the crumb mixture evenly into the bottom of the pan and chill in the refrigerator.
  4. In a large bowl, combine softened cream cheese, Cool Whip, powdered sugar, and lemon juice. Whisk until smooth and creamy.
  5. Spread the cream cheese mixture evenly over the chilled crust and refrigerate for an additional five minutes.
  6. Spoon the cherry pie filling over the cream cheese layer, distributing it evenly.
  7. Let the cheesecake rest in the refrigerator for at least four hours before serving.

Notes

Serve chilled, optionally garnished with mint or powdered sugar. Store in an airtight container for up to five days.