Cherry Cheesecake

Homemade Cherry Cheesecake
Serves 6-8

Cheesecakes are very easy to make, and offer endless varieties of options. Whether you want to use ready-made components or make it homemade, you will have a dessert with wonderful eye appeal and delivers the yumminess of creamcheese.


For homemade pie shell:
1 3/4 cups crushed graham cracker crumbs
1/3 cup sugar, divided
1/4 cup butter, melted

For store-bought pie shell:
1 prepared (9″) graham cracker pie shell

For dry whipped cream topping mix:
1 envelope whipped cream topping mix
1/2 cup cold milk (follow directions on box)

For frozen whipped cream topping:
2 cups frozen whipped cream topping, thawed
2 (8 oz) pkgs cream cheese, room temperature
1/2 cup confectioner’s sugar
1 (21 oz) can cherry pie filling
Whipped cream for garnish (optional)

1. Combine the cream cheese and sugar in a mixing bowl, and beat until smooth
2. Fold in the whipped topping until well combined
3. Spoon into crust and spread to the edges
4. Top with the pie filling
5. Refrigerate until time to serve
Homemade Cherry Cheesecake Casserole
Lea in Blue ApronCheesecake slices best when very cold, so refrigerate for at least a couple of hours to get it nice and cold throughout. It is even better when covered and refrigerated over night. This is a very flexible dessert. You can substitute a graham cracker, shortbread, or a blind-baked pastry crust. You can also use any other fruit pie filling for a change of pace. Like so many foods, this one tastes better the next day, so don’t worry about having to make it a day or two ahead. It’s always a hit!