Cherry Pie-Filled Cheesecake
Ingredients:
For the Crust:
– 1 cups 150 g graham cracker crumbs
– cup 50 g granulated sugar
– cup 115 g unsalted butter, melted
For the Cheesecake:
– 4 packages 8 oz each cream cheese, softened
– 1 cups 250 g granulated sugar
– 4 large eggs
– 1 tablespoon vanilla extract
– 1 tablespoon lemon juice
– 1 cup 240 mL sour cream
– cup 60 mL heavy cream
For the Cherry Pie Filling:
– 1 can 21 oz cherry pie filling
Directions:
1. Prepare the Crust:
Preheat your oven to 325F 165C. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Batter:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon juice. Finally, fold in the sour cream and heavy cream until fully incorporated.
3. Layer the Cheesecake and Cherry Pie Filling:
Pour half of the cheesecake batter over the cooled crust, spreading it evenly. Spoon half of the cherry pie filling over the cheesecake batter. Pour the remaining cheesecake batter on top, covering the cherries. Reserve the rest of the cherry pie filling for later.
4. Bake the Cheesecake:
Place the springform pan in a water bath to prevent cracking. Bake the cheesecake for 1 hour and 15 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour with the oven door cracked open.
5. Chill and Serve:
After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to set completely. Before serving, top the cheesecake with the reserved cherry pie filling for an extra burst of flavor. Slice and enjoy!
Nutritional Information:
– Prep Time: 20 minutes Cooking Time: 1 hour 15 minutes Total Time: 5 hours including chilling
– Kcal: 550 kcal per slice Servings: 12 servings
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