Our Cherry Cheesecake is a deliciously creamy New York style cheesecake. It’s smooth & dense with a rich flavor that compliments a topping of your favorite fruit.
My Mom loved to make this cheesecake for special occasions and I can still remember coming home from college and knowing she was making one of my favorite desserts just from the wonderful smells coming out of the kitchen.
Psst, don’t tell anyone but one of her secrets to creating this perfect creamy cheesecake was to leave it in the oven for an hour after it was finished baking. I continued the tradition in my family and now my kids request it as often as they can.
Hope you enjoy!
- 1-7/8 cups graham cracker crumbs
- 4-1/2 Tablespoons sugar
- 1/2 cup butter, melted
- 2 8- oz. packages of cream cheese
- 1 cup sugar
- 3 eggs
- 2 cups sour cream
- 1 teaspoon vanilla
- Cherries in syrup, strawberries & blueberries can also be used
Preheat oven to 375 degrees.
Prepare graham cracker crust by mixing all 3 crust ingredients together.
Lightly butter sides of Norpro Nonstick Springform Pan (love this set of 3) then press crumbs into bottom of pan and 1/2 way up the sides.
Beat cream cheese until light & fluffy.
Gradually beat in sugar then add eggs one at a time. Mix well.
Fold in sour cream and vanilla.
Pour mixture into prepared springform pan and place in oven.
Bake 40 minutes then turn oven off and leave in oven for an additional hour.
Remove from oven and cool on wire rack.
Place in refrigerator until ready to serve. Serve topped with cherries, strawberries or blueberries.
Total time does not include the 1 hour that the cheesecake rests in the oven.