Ingredients for Double Cherry Cheesecake
- 1 ½ cups graham cracker crumbs
- Butter
- 2 (21 ounce) cans cherry pie filling
- 3 (8 ounce) packages cream cheese, softened
- White Sugar
- Flour
- 2 teaspoons vanilla extract
- 4 large eggs
- Egg Yolks
- 1 cup sour cream
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How to Make Double Cherry Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing and flouring it.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until evenly moistened.
- Press the crust mixture into the bottom of the prepared springform pan. Bake for 10 minutes, then let cool completely.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in sour cream and vanilla extract.
- In a separate bowl, gently fold in the cherry pie filling and chopped cherries.
- Pour the batter into the cooled crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 40-50 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 in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight.
- Once chilled, carefully remove the sides of the springform pan. Garnish with extra cherries and whipped cream (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
71g
Fat
64g
Carbs
13g
