Servings
Font
Back
Nana's Easy Cheesecake
5 from 21 votes

Nana's Easy Cheesecake

Nana's Easy Cheesecake features a crumbly butter-flour crust topped with a creamy, sweetened cream cheese filling. The cheesecake is finished with a layer of cherry pie filling and whipped topping for extra sweetness and texture contrast. The process requires baking the crust first, then mixing and spreading the smooth filling before chilling thoroughly to set. It's a rich and sweet dessert suitable for gatherings.

Prep Time
20 mins
Cook Time
15 mins
Additional Time
4 hrs
Total Time
4 hrs 35 mins
Servings: 15
Course: Cake

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

    Cup of Yum
  1. Preheat oven to 350°F and line a 9x13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
  2. 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.
  3. 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.