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.
1 - 9 oz. – 2 extra serving graham crucker pie crust
16 oz.– cream cheese
1can(14 oz.) – condensed milk
2large – eggs
½ - ¾cups– sugar
1can(21 oz.) – cherry filling
Instructions
How to Make Cherry Cheesecake – Step by Step
Making this delicious and beautiful Cherry Cheesecake is easier than you can imagine! Here’s what you need to make it step-by-step:
Start by preheating your oven to 350F/180C.
Next, take a large bowl and beat cream cheese in it until smooth using an electric mixer. Now add condensed milk to it and beat on high speed for about 30 seconds. Scrape down the cream cheese off the sides of the mixer using a rubber spatula and beat again until it’s all mixed well together.
In a separate medium bowl, beat eggs and sugar with a hand mixer on medium speed until sugar dissolves completely.
Now add the egg mixture to the cream cheese mixture and beat them together on high speed 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 the graham cracker crust pie and pour the cheesecake mixture into the crust. Do make sure that your pie crust is 2 extra servings, or you will have extra cheesecake batter.
Next, place the cheesecake on the middle rack in your oven. Bake cheesecake at 350F/180C for 50 minutes. The cheesecake will rise and crack a bit, which is normal and looks beautiful.
Once the 50 minutes are over, remove the cheesecake from the oven and let it cool to room temperature on a cooling rack.
The cheesecake center will fall a little while cooling but don’t worry since this is totally normal and is actually good because it’ll help you place the cherry pie topping on top.
Once the cheesecake cooks, spread and arrange the cherry pie filling on top of it.
Your Cherry Cheesecake is ready! I recommend popping it in the refrigerator for 4 hours or overnight to be able to slice it perfectly.
Notes
The secret to a clean slice of any cake is to heat & clean a large knife in hot water between slicing.