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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