Ingredients for Jimmy Wayne's Cherry Cheesecake
- 1 ½ cups graham cracker crumbs
- Sugar
- Butter
- 3 (8 ounce) packages cream cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- Your favorite cherry pie filling (amount to taste)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Jimmy Wayne's Cherry Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Jimmy Wayne's Cherry Cheesecake
- Preheat oven to 325°F (160°C).
- Crush 1 ½ cups graham cracker crumbs. In a medium bowl, combine the crumbs with 3 tablespoons granulated sugar and 6 tablespoons (3 ounces) melted unsalted butter. Mix well.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- While the crust is baking, prepare the cheesecake filling. In a large bowl, beat 3 (8 ounce) packages of cream cheese with 1 cup granulated sugar using an electric mixer until smooth and creamy.
- Add 3 large eggs one at a time, mixing well after each addition. Be sure not to overmix.
- Stir in 1 teaspoon vanilla extract.
- Pour the cheesecake filling over the baked crust.
- Bake at 450°F (232°C) for 10 minutes.
- Immediately reduce the oven temperature to 250°F (121°C) and continue baking for 25-30 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 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, run a thin knife around the edges of the pan to loosen the cheesecake.
- Carefully remove the sides of the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Top with your favorite cherry pie filling before serving.
Nutrition Information (Approximate per serving)
Sodium
133 g
Sugar
946g
Fat
797g
Carbs
149g
