Nana's Easy Cheesecake
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
4 hrs
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Total Time
4 hrs 35 mins
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Servings
15
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Course
Cake
Nana's Easy Cheesecake
Description
This cheesecake starts with a buttery, crumbly crust made from flour, sugar, butter, and salt pressed into a pan and baked briefly. Once cooled, a rich filling of cream cheese beaten with powdered sugar and vanilla is spread on top. The filling takes on a light, fluffy texture through thorough mixing. The final layer combines cherry pie filling and thawed whipped topping, adding contrasting sweetness and softness.
The cheesecake is chilled for several hours to firm up, ensuring clean slices and a balanced texture between crust and filling. Serving suggestions include lifting the dessert from the pan before slicing, as this can help maintain the shape of each piece. This creamy and fruity cheesecake offers a classic flavor combination suitable for celebrations and dessert tables.
Ingredients
For the Crust
- 2 cups all-purpose flour
- 1 cup butter room temperature, unsalted
- 3 tablespoons granulated sugar
- pinch salt
For the Filling
- 24 ounces cream cheese 3 packages, room temperature
- 2 ¼ cups powdered sugar
- 2 teaspoons vanilla extract pure
For the Topping
- 2 ounce cans cherry pie filling or other flavor of choice
- 8 ounces whipped topping thawed according to package directions, Cool Whip or TruWhip brand
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, combine flour, butter, sugar and salt until combined - mixture will be crumbly. Pour the mixture into the prepared pan and use your hands to press the dough into an even layer in the pan. Bake in preheated oven for 15 minutes. Remove pan from oven and to a cooling rack to cool completely.
- Once the crust has cooled, add the cream cheese to the stand mixer bowl and beat at medium speed for 4-5 minutes until light and fluffy. Add in the powdered sugar and vanilla and beat for an additional 3-4 minutes. Spread filling onto cooled crust. Top with pie filling, followed with Cool Whip. Cover and refrigerate for at least 4 hours.
Notes
- Use a foil or parchment liner in the pan for easy removal before slicing the cheesecake.
- Allow the crust to cool completely before adding the filling to prevent melting.
- Refrigerate the cheesecake for at least four hours to fully set the filling and topping layers.
User Reviews
Overall Rating
5
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