Ingredients
Method
Step-by-Step
- Heat the oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment if desired.
- Stir together the graham-cracker crumbs, melted butter, and sugar. Press the mixture firmly over the bottom of the pan, bake for 8–10 minutes, and cool slightly.
- Beat the softened cream cheese and sugar on medium-low speed until smooth. Add the eggs one at a time, mixing only until each egg is incorporated, then mix in the vanilla and sour cream.
- Pour the cheesecake filling over the crust and smooth the surface. Bake for 55–65 minutes, until the edges are set and the center still has a slight wobble.
- Turn off the oven, crack the door, and leave the cheesecake inside for about 30 minutes. Remove it, cool completely at room temperature, and refrigerate for at least 4 hours, preferably overnight.
- Spoon the cherry pie filling over the chilled cheesecake immediately before serving. Cut with a thin knife warmed under hot water and wiped dry between slices.
Notes
Use room-temperature cream cheese, eggs, and sour cream for a smooth filling. Avoid overmixing after adding the eggs and do not overbake; the center should have a gentle wobble. Keep the cheesecake refrigerated and add the cherry topping just before serving for the best appearance.
