Decadent Double Cherry Cream Cheese Delight
Indulge in the silky richness of our Decadent Double Cherry Cream Cheese Delight, a luxurious cheesecake that's both simple to prepare and hard to resist. This impressive dessert features a golden graham cracker crust that cradles a smooth, creamy filling made with four packages of luscious cream cheese, sweetened to perfection and accented with a hint of vanilla. Two cans of tart cherry pie filling provide a burst of flavor, with a dramatic topping of cherries that makes every slice visually stunning. Perfect for gatherings, this cheesecake can serve up to 20 guests, leaving them all asking for seconds. It's an irresistible combination of textures and flavors that makes for a delightful ending to any meal. Challenge yourself to create a masterpiece that tastes like it came straight from a gourmet bakery—your friends and family will be delighted!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Graham cracker crumbs or cookie crumbs
2 cups (crushed)
Butter or margarine
6 tablespoons (melted)
Cherry pie filling
2 cans (21 ounces each) (divided, drain one can)
Cream cheese
4 packages (8 ounces each) (at room temperature)
White sugar
1 1/3 cups (none)
Flour
3 tablespoons (none)
Vanilla extract
2 teaspoons (none)
Large eggs
4 (none)
Egg yolks
2 (none)
Sour cream
1 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and place the rack in the lower third of the oven.
2
Grease a 9-inch springform pan thoroughly with butter or cooking spray.
3
In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined.
4
Press the crumb mixture evenly into the bottom of the prepared springform pan and halfway up the sides. Bake for 8-10 minutes, or until lightly golden brown.
5
Remove the crust from the oven and allow it to cool completely.
6
While the crust cools, drain one can of cherry pie filling and set aside the cherries.
7
Increase the oven temperature to 500°F (260°C) for baking the cheesecake.
8
In a large mixing bowl, beat the room-temperature cream cheese on medium speed for about 5 minutes until it becomes smooth and fluffy.
9
Gradually add the white sugar while continuing to beat, followed by the flour and vanilla extract, mixing until well combined.
10
Reduce the mixer speed and add the eggs and egg yolks one at a time, ensuring each one is fully incorporated before adding the next.
11
Finally, add the sour cream and beat the mixture for an additional minute until smooth and creamy.
12
Spread the drained cherries evenly over the cooled crust, then gently pour the cream cheese batter over the cherries.
13
Bake the cheesecake at 500°F (260°C) for 10-15 minutes until the top is set.
14
Lower the oven temperature to 200°F (93°C) and continue baking for an additional 1.5 hours, or until the cheesecake is set and the center jiggles slightly when shaken.
15
If the cheesecake is browning too much, cover it loosely with aluminum foil during the last baking period.
16
Turn off the oven and leave the cheesecake inside for an additional 20 minutes without opening the door.
17
After 20 minutes, remove the cheesecake from the oven and let it cool on a wire rack for 30 minutes.
18
Run a knife around the edge of the cheesecake to gently loosen it from the sides of the pan, then refrigerate for at least 4 hours, or overnight for the best texture.
19
Once chilled, remove the sides of the springform pan and transfer the cheesecake to a serving platter.
20
Top with the remaining can of cherry pie filling before serving. Slice and enjoy this luxurious dessert!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Double Cherry Cream Cheese Delight?
It is a luxurious cheesecake featuring a graham cracker crust, a rich filling made with four packages of cream cheese, and a double layer of cherry pie filling.
What ingredients are used for the crust?
The crust is made using 2 cups of graham cracker or cookie crumbs and 6 tablespoons of melted butter or margarine.
How do I prepare the springform pan?
You should use a 9-inch springform pan and grease it thoroughly with butter or cooking spray.
What is the preheat temperature for the crust?
Preheat your oven to 350°F (175°C) before baking the crust.
Where should I place the oven rack?
The oven rack should be placed in the lower third of the oven for best results.
How long should I bake the crust?
Bake the crust for 8-10 minutes, or until it is lightly golden brown.
How high up the sides should the crust go?
Press the crumb mixture into the bottom and halfway up the sides of the springform pan.
Do I need to cool the crust before adding the filling?
Yes, remove the crust from the oven and allow it to cool completely before adding the filling.
How many packages of cream cheese are required?
The recipe calls for 4 packages (8 ounces each) of cream cheese.
What should be the temperature of the cream cheese?
The cream cheese should be at room temperature to ensure it beats smoothly.
How long should I beat the cream cheese?
Beat the cream cheese on medium speed for about 5 minutes until it becomes smooth and fluffy.
How much sugar is in this cheesecake?
The recipe uses 1 1/3 cups of white sugar.
How are the eggs incorporated into the batter?
Add 4 eggs and 2 egg yolks one at a time, ensuring each is fully incorporated before adding the next.
When do I add the sour cream?
Add the sour cream last and beat the mixture for an additional minute until smooth.
How do I prepare the first can of cherry pie filling?
Drain one can of cherry pie filling and set the cherries aside to be placed over the crust.
What is the initial baking temperature for the cheesecake?
Increase the oven temperature to 500°F (260°C) for the first 10-15 minutes of baking.
What is the second baking temperature for the cheesecake?
Lower the oven temperature to 200°F (93°C) for the remaining baking time.
How long does the cheesecake bake at the lower temperature?
Continue baking at 200°F for an additional 1.5 hours.
How do I know the cheesecake is finished baking?
The cheesecake is set when the top is firm but the center still jiggles slightly when shaken.
What should I do if the cheesecake is browning too much?
Cover the cheesecake loosely with aluminum foil during the final baking period.
Should I leave the cheesecake in the oven after turning it off?
Yes, turn off the oven and leave the cheesecake inside for 20 minutes without opening the door.
How long should the cheesecake cool on a wire rack?
After removing it from the oven, let it cool on a wire rack for 30 minutes.
How do I prevent the cheesecake from sticking to the pan?
Run a knife around the edge of the cheesecake after it has cooled for 30 minutes to loosen it from the sides.
How long must the cheesecake be refrigerated?
Refrigerate for at least 4 hours, though overnight is recommended for the best texture.
When do I add the topping?
Top the cheesecake with the second can of cherry pie filling once it is chilled and ready to serve.
How many servings does this recipe provide?
This recipe serves up to 20 guests.
Does the recipe use flour?
Yes, the batter includes 3 tablespoons of flour.
Is vanilla extract used in this recipe?
Yes, the recipe requires 2 teaspoons of vanilla extract.
Can I use cookie crumbs instead of graham cracker crumbs?
Yes, you can substitute 2 cups of cookie crumbs for the graham cracker crumbs.
What type of cherries are used?
The recipe uses two 21-ounce cans of tart cherry pie filling.