Baked cheesecake comes out silky smooth with a buttery graham cracker crust. Topped with cherry pie filling for an amazing dessert.
This cheesecake is a classic recipe that is sure to please most everyone.This is one of the most requested desserts in our home.
Let me show you how I make my cheesecake recipe.
Cheesecake with a Graham Cracker Crust
We like a graham cracker crust so I like to make my graham cracker crust from scratch. I take one sleeve of graham crackers and place them into a ziplock bag and crush them with a meat mallet or rolling pin.
I do also like to use my food processor to make the job a little faster and the graham crackers become finer.
Slowly add the melted butter into the graham cracker crumbs. You can do this in a mixing bowl or what I like to do is add the melted butter into the food processor.
Having the food processor on while adding the melted butter will combine the graham cracker crumbs and melted butter together nicely.
Press the crumb mixture into a 9 inch round springform pan. Making sure to cover all the bottom, you may also press up the side of the pan if you like.
Wrap the springform pan in foil for the water bath. The foil will help to keep water from getting into the springform pan.
How To Make The Filling
In my kitchen aid mixer, I add cream cheese that is at room temperature. Having the cream cheese at room temperature will help mix everything together nicely without lumps.
I also like to mix the cream cheese in the mixer alone to get it fluffy.
Once I have the cream cheese fluffy I will add the sugar, eggs, yolk, milk, vanilla extract, and flour.
Mix until all the ingredients are smooth and combined.
Pouring the batter into the prepared graham cracker crust. Place the foil-wrapped springform pan into another baking pan. One that is large enough for the spring pan as well as hold about 4 cups of water.
With the water in the baking pan, this will create a water bath to help bake the cheesecake.
Placed the large baking pan with the cheesecake pan in it, into a preheated 400℉ oven for 45 minutes or until done. I checked with a toothpick to see if it came out clean.
Cherry Pie Filling Topping
Once the cheesecake has finished baking and is completely cooled. Top it with the cherry pie fill or another of your favorite pie fillings. I also enjoy it with fresh blueberries on top. Whereas my husband likes to have a plain cheesecake from time to time.
Slice and serve this decadent cheesecake and enjoy.
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Baked Cheesecake With Cherry Topping
Silky smooth decadent cheesecake topped with cherry pie filling makes this recipe a classic
Ingredients
For the Crust
- 1 ¾ Cups Graham Crackers about 1 sleeve
- ¼ CUP Butter Melted
Cream Cheese Filling
- 2 (8 ounce) Packages Cream Cheese room temperature
- 1 Cup Sugar
- ¼ Cup Flour
- 2 Eggs
- 1 Yolk
- 1 Teaspoon Vanilla Extract
- ¼ Cup Milk
- 1 Can Cherry Pie Filling
Waterbath
- 4 Cups Water
Instructions
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Preheat Oven to 400℉
For the Crust
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Place graham crackers into a ziplock bag, using a meat mallet pound the crackers into crumbs. Add the graham cracker crumbs and melted butter into a small bowl mixing until all the crumbs are moistened.
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Press moistened crackers into a 9-inch springform pan. Wrap the springform pan with foil.
Cream Cheese Filling
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In a mixer bowl add the two packages of softened cream cheese beat with a hand mixer until cream cheese is fluffy. Add into the cream cheese the sugar, eggs, yolk, milk, vanilla, and flour. Mix until all are combined and smooth.
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Pour cream cheese mixture over the graham cracker crust.
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Add the foil wrapped springform pan into the larger baking dish. Pour in the water into the larger baking dish to create a water bath.
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Bake for 45 minutes or until a toothpick inserted comes out clean.
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Let cheesecake cool then add cherry pie filling on top. Serve and enjoy.
Recipe Notes
The nutritional value may vary depending on the ingredients used.
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