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Food - News

Classic Cherry Cheesecake

- 1 ½ cup graham cracker crumbs
- 1 cup granulated sugar, divided
- 7 tablespoons butter, melted
- 2 (8-ounce) packages cream cheese, softened
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 eggs
- 1 (21-ounce) can cherry pie filling

- 12 servings

Total Time:
- 5.25 hours prep time, 1.33 hours cooking
1. Preheat the oven to 350 F. Grease a 9-inch springform pan with cooking spray.

2. Mix the graham cracker crumbs, ⅓ cup sugar, and melted butter in a medium-sized bowl. Press the mixture to form a crust, and bake for 10 minutes.

3. Reduce oven temperature to 300F. Place a large baking dish with hot water on the bottom rack of the oven.
4. Beat the cream cheese and remaining sugar with a mixer until light and creamy. Add sour cream, vanilla extract, and almond extract and mix, and once incorporated, add eggs one at a time.

5. Pour the cream cheese mixture on top of the baked crust, and bake for 70 minutes before turning the oven off. Open the door with a wooden spoon and let cool for 1 hour in the oven.
6. Let it fully cool on a wire rack until at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.

7. Once chilled, loosen and carefully remove the springform pan’s ring. Spoon the cherry topping onto the cheesecake when ready to serve.