Ingredients
- Chocolate graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces (4 packages)
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Sour cream: 1 cup
- Vanilla extract: 2 teaspoons
- Canned cherry pie filling: 21 ounces
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes; let cool slightly.
- Step 2: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract until just combined. Do not overmix.
- Step 3: Pour cream cheese mixture over the cooled crust. Gently spoon cherry pie filling over the cream cheese mixture, swirling lightly with a knife to create a marbled effect.
- Step 4: Bake for 55-70 minutes, or until the center is just slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
- Step 5: Remove cheesecake from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake, tightly covered, in the refrigerator for up to 5 days.
- While not traditionally reheated, a small slice can be brought to room temperature for about 15 minutes to enhance the creamy texture.
- Serve chilled with a dollop of whipped cream and a fresh cherry on top for an extra touch of elegance.
- To prevent cracks, bake the cheesecake in a water bath by placing the springform pan inside a larger pan filled with about an inch of hot water.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American