Creamy, rich, decadent cheesecake topped with sour cream and luscious cherries - yes please!
Press buttered graham cracker crumbs into the bottom and up the sides of a spring form pan (normally 9-inches, but all I have is 10). By the way, they now sell pre-crushed graham crackers in the baking isle!
The filling is very simple - made with cream cheese, sour cream, and eggs, plus vanilla and sugar.
Beat the filling until it is smooth and creamy, then pour over the crust.
Bake until puffy and set, about an hour.
Then top with a mixture of sour cream, sugar, and vanilla and bake a few minutes more. Let cool completely, then chill for 2 hours before serving.
I used my favorite cherry pie filling for the topping, but I will include a recipe to make your own cherry topping.
adapted from Real Simple
18 graham crackers (2 sleeves)
1/2 cup (1 stick) unsalted butter, melted
1/4 tsp kosher salt
1 cup plus 4 tbsp sugar
3 8-oz pkgs cream cheese, at room temperature
2 cups sour cream, at room temperature
1 1/2 tsp pure vanilla extract
3 large eggs, at room temperature
Preheat the oven to 325 degrees F. In a food processor, pulse the graham crackers until fine crumbs form. Add the butter, salt, and 2 tbsp of the sugar and pulse to combine. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
Using an electric mixer, beat the cream cheese and 1 cup of the remaining sugar on medium speed until smooth. Add 1 cup of the sour cream and 1 tsp of the vanilla and beat to combine. Beat in the eggs one at a time. Pour the mixture into the crust and bake until just set (the center will be slightly wobbly), 50 to 60 minutes.
In a small bowl, combine the remaining 1 cup of sour cream, 2 tbsp of sugar, and 1/2 tsp of vanilla. Spread over the hot cheesecake, then bake until set, 3 to 5 minutes more. Let cool to room temperature in the pan, then refrigerate for at least 2 hours. Run a knife around the edge of the cheesecake before unmolding.
1 10-oz bag frozen cherries
1/2 cup sugar
1/4 tsp kosher salt
1 tbsp cornstarch
1 tbsp fresh lemon juice
In a large skillet, combine the cherries, sugar, salt, and 2 tbsp water. Cook over medium-high heat, stirring often, until the mixture begins to thicken, 4 to 6 minutes.
In a small bowl, stir together the cornstarch and 2 tbsp water. Add to the cherries in the skillet and cook, stirring, until the mixture is thick and syrupy, 1 to 2 minutes. Stir in the lemon juice. Let cool completely. Serve with the cheesecake.