Servings: 8 people
Calories: 240kcal
Cost: $10
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Pie pan or springform pan
- Measuring cups and spoons
Ingredients
- 1.5 cups graham cracker crumbs
- ⅓ cup melted butter
- 3 tablespoons sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (optional)
- 8 oz whipped topping (like Cool Whip)
- 21 oz cherry pie filling
Instructions
- Mix the graham cracker crumbs, melted butter, and sugar in a medium bowl until it resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch pie pan or springform pan.
- Chill the crust in the fridge while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth and fluffy.
- Gradually add powdered sugar and mix until well combined.
- Add the vanilla extract if using, and mix until creamy.
- Gently fold in the whipped topping until no white streaks remain.
- Spoon the cream cheese mixture onto the chilled crust and spread evenly.
- Top with cherry pie filling (or cooled homemade cherry topping).
- Cover and refrigerate for at least 4 hours, preferably overnight.
Notes
This cheesecake is versatile and can be made up to three days in advance for even better flavor. Enjoy your dessert!
Nutrition
Calories: 240kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 180mg | Potassium: 130mg | Sugar: 22g | Vitamin A: 300IU | Calcium: 45mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!