A luscious cheesecake featuring a buttery graham cracker crust, a tangy lemon-scented filling, and a layer of cherry pie filling for a burst of flavor.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1/4 cup sugar
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon lemon zest
For the Topping:
- 1 cup cherry pie filling
- Lemon slices, for garnish
- Whipped cream, for garnish
Instructions/Directions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, melted butter, and 1/4 cup sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and 1 cup sugar until creamy and smooth.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and lemon zest for a zesty flavor.
- Layer the Cheesecake:
- Pour half of the cheesecake filling over the prepared crust. Spread the cherry pie filling evenly over this layer.
- Top with the remaining cheesecake filling, smoothing the surface with a spatula.
- Bake the Cheesecake:
- Bake for 55-60 minutes, or until the center is set. Remove from the oven and allow the cheesecake to cool completely at room temperature.
- Chill and Serve:
- Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set. Before serving, garnish with lemon slices and a dollop of whipped cream for an added touch of freshness.
Prep Time: 30 minutes
Cook Time: 60 minutes
Chill Time: 4 hours (or overnight)
Total Time: 5 hours 30 minutes
Servings: 10-12 slices
Tangy Lemon Cherry Cheesecake
This cheesecake combines a light lemon flavor with a cherry-filled center, perfect for a fresh and fruity dessert experience.