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Cheesecake Recipe
4.7 from 114 votes

Cheesecake Recipe

This Cheesecake Recipe features a graham cracker crumb crust topped with a creamy mixture of cream cheese, sugar, flour, vanilla, sour cream, and eggs. The batter is poured over the pre-baked crust and baked in a water bath to help prevent cracks. After baking, it's finished with cherry pie filling for a classic, rich dessert with a smooth texture and sweet-tart topping.

Prep Time
15 mins
Cook Time
1 hr 20 mins
Chill
4 hrs
Total Time
1 hr 35 mins
Servings: 16
Calories: 382 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

  • 2 cups graham cracker crumbs
  • ½ cup butter unsalted, melted
  • 40 ounces cream cheese softened, at room temperature (5 packages of 8 oz each)
  • 1 cup sugar granulated
  • 3 tablespoons all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 cup sour cream
  • 4 large egg
  • 19 fluid ounce cherry pie filling (1 can)

Instructions

    Cup of Yum
  1. Preheat oven to 325°F. 
  2. Add the graham crackers to a food processor and pulse a few times until crumbs form. Add the melted butter and pulse a few more times. Transfer the crumb mixture to a 9-inch springform pan and press firmly onto the bottom of the pan. Use a measuring cup to firmly press the crumbs into the pan, it's much easier.
  3. Place the pan into the preheat oven and bake for 10 minutes.
  4. Beat the cream cheese, sugar, flour, and vanilla in a large bowl until smooth and there are no visible clumps. Mix in the sour cream.
  5. Add the eggs, one at a time and mix on low speed until well blended. Do not over mix. Scrape down the sides of the bowl and remix as necessary. Pour this batter over the baked crust.
  6. Make a water bath: The prevent the cheesecake from leaking, wrap the bottom of the springform pan with aluminum foil. Cut two long pieces (about 20 inches) of foil and place them on top of each other perpendicularly. Place the springform pan on top of the foil and fold up and crimp the sides to cover the bottom of the pan. (See video)
  7. Place the springform pan into a larger roasting pan and fill the pan halfway with boiling water, make sure it doesn't go over the foil.
  8. Transfer the big roasting pan into the oven and bake for 1 hour and 10 minutes. To check if the cake is done, shake the pan and the cake should pretty much be set, except for the center which should still jiggle slightly.
  9. Turn off the oven and leave the oven door open. Let the cake cake cool in the oven until it comes to room temperature. This should prevent cracks.
  10. Once the cake is cooled completely, refrigerate for at least 4 hours to overnight. This helps the cake set.
  11. Top the cheesecake with the cherry pie filling. Slice and serve.

Notes

  • Use a 9- or 10-inch springform pan to fit the batter; an 8-inch pan is too small.
  • Wrap the springform pan with aluminum foil to prevent water seeping during the water bath baking.
  • Store cheesecake refrigerated for up to 3 days covered in plastic wrap, or up to 5 days in an airtight container.
  • Freeze individual cheesecake slices wrapped in plastic or foil inside a freezer bag; freeze up to 3 weeks.
  • Whole cheesecakes can be frozen tightly wrapped for up to 6 weeks; thaw overnight in the refrigerator before serving.

Nutrition Information

Serving 1slice Calories 382kcal (19%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 21g (32%) Saturated Fat 12g (60%) Cholesterol 107mg (36%) Sodium 443mg (18%) Potassium 269mg (6%) Sugar 19g (38%) Vitamin A 800IU (16%) Vitamin C 1.4mg (2%) Calcium 142mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Serving

Amount Per Serving

Calories 382

% Daily Value*

Serving 1slice
Calories 382kcal 19%
Carbohydrates 38g 13%
Protein 8g 16%
Fat 21g 32%
Saturated Fat 12g 60%
Cholesterol 107mg 36%
Sodium 443mg 18%
Potassium 269mg 6%
Sugar 19g 38%
Vitamin A 800IU 16%
Vitamin C 1.4mg 2%
Calcium 142mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.