A traditional and delicious creamy vanilla cheesecake with a tart cherry pie topping.
INGREDIENTS
For the crust:
2½ cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter melted
For the cheesecake:
4 packages (8 ounces) cream cheese softened to room temperature
1½ cups granulated sugar
¾ cup milk
4 eggs at room temperature
1 cup sour cream
1 tablespoon pure vanilla extract
1 tablespoon lemon zest
¼ cup all-purpose flour
1 can (21 ounces) cherry pie filling
INSTRUCTIONS
Preheat oven to 350-degrees
In a medium size bowl, mix together the crust ingredients to the consistency of damp sand.
Press the crumbs into the bottom of a prepared 9″ springform pan that has been sprayed with baking spray.
Bake the crust for 10 minutes. Remove and cool while you prepare the filling.
In a large bowl with a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the cream cheese, sugar, milk and sour cream together until creamy.
Add the eggs (one at a time) and blend after each addition. Blend in the vanilla, lemon zest and the flour.
Pour the filling into the prepared springform pan and bake for 60-70 minutes or until the cake is set, but still slightly jiggly in the center.
Turn off the oven and open the door so the cheesecake cools down slowly for at least 30 minutes. Remove the cheesecake from the oven and run a knife or offset spatula around the sides of the springform pan to loosen the cheesecake from the sides of the pan.
Remove the collar from the pan and allow the cheesecake to continue cooling at least 2 hours.
Once completely cooled, spoon the cherry pie filling over the top of the cheesecake, and you’re ready to serve.
Note – Cheesecake is best served a room temperature.
