Ingredients for Bill's Cherry Cheesecake
- Graham Cracker Crumbs
- 1 ½ cups granulated sugar
- 6 tablespoons (3 ounces) melted unsalted butter
- 3 (8 ounce) packages cream cheese, softened
- Flour
- 4 large eggs
- Sour Cream
- Mascarpone
- 2 (21 ounce) cans cherry pie filling
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How to Make Bill's Cherry Cheesecake
- Preheat oven to 350°F (175°C). Crush graham crackers into fine crumbs. Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press mixture into the bottom of a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, combine cherry pie filling and cornstarch. Gently fold into the cream cheese mixture.
- Pour batter into the prepared crust. Place springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 90 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
- Carefully remove the sides of the springform pan before serving. Garnish with fresh cherries and whipped cream (optional).
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
275g
Fat
323g
Carbs
44g
