Do you have little things that you hold near and dear? For me, this recipe is one of them. It has journeyed with me through many years, and I’d like to share it with you now. This Cherry Cheesecake is so easy to make and has a delicious original flavor that is hard to beat.
Preheat oven to 350 F.
Beat cream cheese until smooth. Add condensed milk and beat on high for 30 seconds. Scrape down the cream cheese off the sides of the mixer and beat again until all mixed well.
In a separate bowl beat eggs and sugar with a hand mixer until sugar dissolves.
Add egg mixture to cream cheese and beat together on high for 1 minute. Scrape down the sides of the bowl with a spatula and beat for about 30 more seconds.
Remove the inner plastic cover from graham crackers crust pie and pour the cheesecake mixture into the crust (make sure your crust pie is 2 extra servings or you will have extra cheesecake batter).
Place the cheesecake on the middle oven rack. Bake cheesecake at 350 for 50 minutes. Cheesecake will rise and crack a bit, which is normal and looks beautiful.
Remove cheesecake from the oven and let it cool to room temperature.
The cheesecake center will fall a little while cooling (which is totally normal and good for the topping).
After it cools, spread and arrange the cherry filling.
Refrigerate cheesecake for at least 4 hours or overnight for best slicing.
Enjoy it with a home latte or cup of tea.
Cherry Cheesecake https://www.valyastasteofhome.com/cherry-cheesecake/