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Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
For the Cherry Topping:
1 can (15 oz) cherry pie filling (or use fresh cherries with a bit of sugar if desired)
Directions:
Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined.
Press the mixture into the bottom of a 9-inch pie dish or springform pan to form an even layer.
Refrigerate the crust while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
Assemble the Cheesecake:
Spread the cheesecake filling evenly over the chilled crust.
Refrigerate the cheesecake for at least 4 hours, or until set.
Prepare the Cherry Topping:
If using canned cherry pie filling, simply spoon it over the chilled cheesecake just before serving.
If using fresh cherries, mix them with a bit of sugar and let them sit for about 30 minutes to release their juices. Spoon over the cheesecake before serving.
Serve:
Slice and serve the cheesecake chilled, with cherry topping on each slice.
Prep Time: 15 minutes | Chill Time: 4 hours | Total Time: 4 hours 15 minutes | Servings: 8-10 | Calories: Approximately 350 kcal per slice
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