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Cherry Cheesecake



16-20 servings.


Step 1

Preheat oven to 350ºF. Spray bottom of springform lightly with vegetable pan spray.

Step 2

In medium bowl, stir together graham cracker crumbs, butter and sugar. Press mixture into bottom and up sides of springform pan. Bake 8-10 minutes or until light golden brown. Remove from oven, cool completely.

Step 3

Increase heat to 400ºF. Place a shallow pan of water on bottom rack of oven. In large bowl, beat cream cheese with electric mixer until light and fluffy. Gradually beat in sugar; mix well. Add flour, zests and vanilla; mix well. With the mixer on low speed, add eggs and yolk one at a time, scraping down the sides of the bowl as needed. When mixture is completely smooth, beat in sour cream. Pour filling into prepared crust.

Step 4

Bake 10 minutes; reduce oven temperature to 250°. Bake an additional 45 minutes or until cake is set around edges and still jiggles slightly in center. Turn off oven, leave door closed for 1 hour. Remove cheesecake from oven, cool and refrigerate at least 4 hours.

Step 5

Just prior to serving, spread cherry pie filling over the top of the cheesecake.