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Cherry Cheesecake
Prep Time
30
minutes
mins
Cook Time
5
minutes
mins
Refrigerate:
2
hours
hrs
Total Time
2
hours
hrs
35
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
Cheesecake, Cherry Pie Filling, Frozen Whipped Topping, Graham Cracker Crust
Servings:
10
Calories:
402
kcal
Equipment
Rolling Pin
Rubber Spatula
Glass Measuring Cups
Glass Pie Plates
Ingredients
Graham Cracker Crust
2
cups
graham crackers
finely crushed
1/3
cup
granulated sugar
1/3
cup
butter
melted
Cheesecake Filling
8
oz.
cream cheese
room temperature
1
cup
powdered sugar
8
oz.
frozen whipped topping
thawed
21
oz.
cherry pie filling
US Customary
-
Metric
Instructions
Preheat oven to 350℉. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Crush the graham crackers using a rolling pin, meat mallet, or food processor.
Heat the butter in a glass bowl in the microwave for 20-30 seconds, until melted.
Make the Graham Cracker Crust
In a small bowl, combine the crushed graham cracker crumbs, granulated sugar, and melted butter. Mix well until crumbs are moistened.
Place the crumb mixture in glass pie plate and form crust using a spoon or your fingers. Press from the center of the pan up the sides to the top.
Bake in preheated oven for 5 minutes. Remove from oven and allow to cool.
Prepare the Cheesecake Filling
In a large mixing bowl, whip together the softened cream cheese and powdered sugar until smooth and fluffy.
With a rubber spatula, fold in the thawed whipped topping until fully incorporated.
Spoon into the cooled graham cracker crust, spreading to the edges and smoothing out the top.
Top with cherry pie filling. Refrigerate for at least two hours before serving. Makes 8-10 servings.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.
**This is also great with blueberry pie filling!