Ingredients
Crust:
1 ½ cups graham cracker crumbs
⅓ cup melted butter
¼ cup granulated sugar
Filling:
16 oz (2 packages) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (or 8 oz whipped topping like Cool Whip)
Topping:
1 can (21 oz) cherry pie filling
Instructions
- Make the crust:
Mix graham cracker crumbs, melted butter, and sugar in a bowl.
Press the mixture firmly into the bottom of a 9×9-inch pan or pie dish.
Chill in the refrigerator while preparing the filling.
- Prepare the filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract; beat until well combined.
In a separate bowl, whip the heavy cream to stiff peaks (if using Cool Whip, skip this step).
Fold the whipped cream into the cream cheese mixture gently until fully combined.
- Assemble:
Spread the cheesecake filling evenly over the chilled crust.
Spoon cherry pie filling over the top, spreading it evenly.
- Chill:
Refrigerate for at least 4 hours (or overnight) until firm.
- Serve & enjoy!
Slice into squares or wedges and serve chilled.
Would you like a baked version of cherry cheesecake too (like a New York-style one)?