Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 32 ounces (4 blocks) cream cheese, softened to room temperature
- 1 cup granulated sugar (for filling)
- 1 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 4 large eggs, room temperature
- 21 ounces cherry pie filling (canned or homemade)
Instructions
- Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl until the mixture looks like wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until the mixture is completely smooth and fluffy. Use a hand mixer or a stand mixer on medium speed. Add the sour cream, vanilla extract, and lemon juice, blending until combined. Lower the mixer speed and add the eggs one at a time. Mix just until each egg is incorporated; do not overbeat the batter, as this introduces air bubbles that cause cracks.
- Wrap the outside of your springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in. Pour the filling over the cooled crust. Place the springform pan inside a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the cheesecake pan. Bake for 75 minutes or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open about an inch. Leave the cheesecake inside the oven for one hour. This slow temperature change is the secret to a perfect surface. After an hour, remove the pan from the water bath and let it cool completely on a wire rack. Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Once the cheesecake is thoroughly chilled and firm, run a thin knife around the edge of the pan to loosen it. Release the springform ring. Spoon the cherry pie filling generously over the top of the cheesecake, spreading it to the edges. Slice with a warm, clean knife for the most professional-looking servings.
- Cook Time: 1 hour 45 minutes (plus chilling time)