Cheesecake

Classic Comfort: Homemade Cherry Cheesecake (Serves 10-12)

This recipe takes you back to grandma’s kitchen with a classic homemade cherry cheesecake. A buttery graham cracker crust houses a creamy cheesecake filling, all topped with a vibrant and sweet cherry pie filling. It’s a showstopping dessert perfect for special occasions or a delightful weekend treat.

What Makes This Special?

Homemade: Every element of this cheesecake is made from scratch, allowing you to control the ingredients and quality.

Creamy Filling: The cheesecake filling is smooth, rich, and perfectly balanced with a hint of lemon for extra flavor.
Vibrant Cherry Topping: The homemade cherry pie filling adds a beautiful pop of color and bursts of sweet and tart cherry flavor.
Customizable: You can adjust the sweetness of the cherry filling or crust to your preference.

Ingredients:

For the Graham Cracker Crust:

1 ½ cups graham cracker crumbs (about 15 graham crackers)

¼ cup granulated sugar
¼ cup unsalted butter, melted

For the Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened
1 ½ cups granulated sugar
4 large eggs

1 tablespoon vanilla extract
½ teaspoon salt
½ teaspoon lemon juice

For the Cherry Topping:

2 (21-ounce) cans pitted tart cherries, drained (reserve ½ cup of the cherry juice)
½ cup granulated sugar

1 tablespoon cornstarch

Instructions:

Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely on a wire rack.
Make the Cheesecake Filling: In a large bowl using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in vanilla extract, salt, and lemon juice until well combined.

Pour and Bake: Pour the cheesecake filling over the cooled graham cracker crust. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool slowly. Then, refrigerate for at least 4 hours or overnight for a fully set cheesecake.
Create the Cherry Topping: In a medium saucepan, combine reserved cherry juice, sugar, and cornstarch. Whisk over medium heat until the mixture thickens and becomes translucent. Add the drained cherries and cook for another minute, stirring constantly. Let the cherry filling cool completely before placing it on top of the chilled cheesecake.
Serve and Enjoy: Release the cheesecake from the springform pan and slice into wedges. Serve cold with additional cherry topping on the side, if desired.

Tips:

Room Temperature Ingredients: Ensure your cream cheese is softened at room temperature for a smooth and creamy filling.
Don’t Overmix: Once the eggs are incorporated into the cheesecake filling, avoid overmixing to prevent air bubbles that can lead to cracks.

Water Bath Option: For an extra layer of insurance against cracks, you can bake the cheesecake in a water bath. Place the springform pan on a larger baking sheet and fill the baking sheet with enough hot water to reach halfway up the sides of the pan.
Cool Slowly: Cooling the cheesecake slowly helps prevent cracks from forming. Leaving it in the oven with the door ajar and then refrigerating overnight ensures a smooth and creamy texture.

How Many People Does This Serve?

This recipe yields a generous cheesecake, perfect for serving 10-12 people. You can easily adjust the recipe to make a smaller version or freeze leftover slices for later enjoyment.

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar
¼ cup melted butter

For the Cheesecake Filling:

8 ounces cream cheese, softened
¾ cups granulated sugar
2 large eggs

½ teaspoon pure vanilla extract
¼ teaspoon salt

For the Pecan Pie Topping:

1 cup pecans, chopped
½ cup packed light brown sugar
¼ cup butter

2 tablespoons pure maple syrup
1 tablespoon heavy cream
½ teaspoon salt

Instructions:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.

Using an electric mixer, cream together the softened cream cheese and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and salt. Pour the cheesecake filling over the cooled crust.
In a medium saucepan, combine pecans, brown sugar, butter, maple syrup, heavy cream, and salt. Bring to a simmer over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly, about 5 minutes. Pour the pecan pie topping over the cheesecake filling.
Bake the cheesecake for 55-60 minutes, or until the center is slightly set but still jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Tips:

For a richer flavor, use dark brown sugar in the pecan pie topping.
If you don’t have a springform pan, you can use a regular cheesecake pan, but you will need to run a knife around the edges of the cheesecake before removing it from the pan.

To prevent the top of the cheesecake from cracking, you can bake it in a water bath. To do this, place the springform pan on a large baking sheet and fill the baking sheet with enough hot water to come halfway up the sides of the pan.

CLASSIC COMFORT – HOMEMADE CHERRY CHEESECAKE

Classic Comfort: Homemade Cherry Cheesecake (Serves 10-12)

EASY HOMEMADE – PECAN PIE CHEESECAKE