Cherry Cheesecake | Cookies & Cups
Preheat oven to 350°F. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
In a large bowl, mix the graham cracker crumbs, melted butter, granulated sugar, and salt together evenly. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake the crust for 8-10 minutes, or until lightly golden. Set the crust aside to cool slightly while you make the cheesecake filling.
In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, scraping the sides of the bowl as necessary. Turn the mixer to low and add the sour cream and vanilla; mix well, scraping the sides of the bowl to ensure everything is mixed evenly.
Add the eggs, one at a time, mixing just until combined after each addition. Be careful not to overmix.
Pour the cheesecake filling into the par-baked crust and spread it evenly. Place the springform pan in a larger roasting pan and pour hot water around the springform pan to create a water bath, ensuring the water doesn’t go past the foil.
Bake the cheesecake at 350°F for about 1 hour, or until the edges are set and the middle has a slight jiggle.
Cool the cheesecake in the pan for at least an hour, then transfer it to the fridge to chill overnight.
When ready to serve, top the cheesecake with cherry pie filling and enjoy! Store any leftovers in the fridge for up to 5 days or freeze for up to 2 months.
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