Cookie Cherry Cheesecake
This Cookie Cherry Cheesecake is a timeless dessert that brings together a buttery graham cracker crust, rich and creamy cheesecake filling, and a glossy cherry topping. It’s the kind of dessert that never goes out of style—perfect for holidays, birthdays, or whenever you want a slice of something indulgent and classic.
Ingredients
For the Crust
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1 ½ cups graham cracker crumbs (375 ml)
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¼ cup melted butter (60 ml)
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¼ cup sugar (60 ml)
For the Filling
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3 packages cream cheese, softened (250 g each)
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1 cup sugar (250 ml)
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1 tablespoon vanilla extract (15 ml)
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4 eggs
For the Topping
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1 can cherry pie filling (540 ml)
Instructions
Step 1: Prepare the Crust
Preheat the oven to 350°F (180°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch (23 cm) springform pan lined with parchment paper. Bake for 10 minutes, then set aside.
Step 2: Make the Filling
In a large bowl, beat the cream cheese, sugar, vanilla, and eggs together until smooth and creamy. Pour the mixture over the baked crust and smooth out the top.
Step 3: Bake
Bake for 1 hour to 1 hour 10 minutes, until the center is almost set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 4: Chill
Remove from the oven and refrigerate for 3 to 4 hours, or until fully chilled.
Step 5: Add the Topping
Spread the cherry pie filling evenly over the cheesecake just before serving.
Serving Suggestion
Cut into slices and serve chilled. Each bite has the perfect balance of buttery crust, creamy cheesecake, and sweet-tart cherries.