Zutaten für Quick Cherry Cheesecake
- Graham Cracker Crust
- 3 (8 ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups cherry pie filling
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Zubereitung von Quick Cherry Cheesecake
- Preheat oven to 450°F (232°C).
- In a large mixing bowl, combine 3 (8 ounce) packages of softened cream cheese.
- Add 1 ½ cups granulated sugar and beat on medium speed with an electric mixer until completely smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gently fold in 1 cup of sour cream.
- Carefully pour the cream cheese mixture into your prepared 9-inch graham cracker crust.
- Bake at 450°F (232°C) for 10 minutes.
- Reduce oven temperature to 250°F (121°C) and bake for 35-40 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to prevent cracking.
- Let the cheesecake cool completely on a wire rack before refrigerating.
- Once completely chilled, top with your favorite cherry pie filling (about 1 ½ cups).
- Refrigerate for at least 4 hours before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
86g
Fat
85g
Carbs
14g
