Ingredients
For the Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Cheesecake Filling:
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3 (8 oz) packages cream cheese, softened
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3/4 cup granulated sugar
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1/4 cup sour cream
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2 tablespoons all-purpose flour
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3 large eggs
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2 teaspoons lemon zest
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2 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
For the Cherry Topping:
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1 can (21 oz) cherry pie filling
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Optional: fresh cherries and lemon slices for garnish
Instructions
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Preheat Oven:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom in foil to prevent leaks if baking in a water bath. -
Make the Crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then cool. -
Prepare the Filling:
In a large bowl, beat the cream cheese until smooth.
Add sugar, sour cream, and flour. Mix until well blended.
Beat in eggs one at a time, then add lemon zest, lemon juice, and vanilla. Mix just until incorporated. -
Bake:
Pour the filling over the cooled crust.
Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. -
Chill:
Remove from oven and refrigerate for at least 4 hours or overnight.
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Top and Serve:
Spoon cherry pie filling over the top before serving.
Garnish with fresh cherries and lemon slices for an elegant finish.