If you have a Kitchen Aid, it makes this recipe so easy, if not I always used a hand blender, keep beating until the ingredients are smooth. |
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I was so excited how high the cake rose, I took the pic in the oven, I know I am a spaz! But it really is the little things in life, but this is huge!! LOL! |
Beautiful!! It does fall when it cools and when your kids slam the door! I still hear my Mom’s voice—don’t slam the door and don’t walk like an elephant! |
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Spray the pan before pressing crumbs on the bottom, I didn’t so some cake stuck even though it’s non- stick. |
Hubs and I actually split this piece in half because he said it was too big! Ha-big baby-I could have eaten it by myself hands down! |
Yield: 14 slices
Cherry Cheesecake
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
The Best Cherry Cheesecake Recipe ever!
Ingredients
- 1½ cups Graham Cracker Crumbs ( 10 graham crackers, 1 full cracker sheet)
- 4 Tablespoons butter ( melted)
- (3)- 8 ounce packages Cream Cheese
- (1)- 14 ounces Sweetened Condensed Milk
- 4 eggs
- (1)- 8 ounces Sour Cream
- 1 Tablespoon Vanilla Extract
- 1 can cherry pie filling
Instructions
- Preheat oven to 350 degrees F
- Spray your pan with PAM.
- Combine crumbs and butter, then press down on the bottom of a 9" spring form pan.
- In a Kitchen Aid, beat cream cheese until fluffy, add condensed milk, eggs, sour cream and vanilla. Mix until batter is nice and smooth.
- Pour into prepared spring form pan.
- Bake for 50 minutes.
- Let cool completely, add cherries on top.
- Serves 12-14 depending on how big the slices are!
Notes
Let cheesecake completely cool before adding cherries to the top.
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Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 400Total Fat 19gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 7gCholesterol 101mgSodium 251mgCarbohydrates 50gFiber 1gSugar 27gProtein 8g
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