Sunday, May 9, 2010


I am a cheesecake addict. Baked, no-bake, chocolate, plain, cherry, peanut butter... the list goes on and on. This recipe is my all-time favorite. It's so rich and creamy that it usually disappears in a few days. Sometimes I make my own graham cracker crust but this time I just used a pre-made crust. Either way it's delicious. Hope you enjoy!

For the crust:
1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted

For the cheesecake:
24 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 eggs
16 ounces cherry pie filling, chilled

Combine crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350°F, 10 minutes.Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking for 30-40 minutes. Loosen cake from rim of pan.

Chill. Spread cherry pie filling over cheesecake before serving.

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