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New York Cherry Cheesecake


9 whole graham crackers, finely crushed (about 1 1/2 cups)
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
5 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
1 cup sour cream
4 large eggs
1 (20 ounce) can cherry pie filling
chocolate for garnish


Preheat oven to 325°F. In a small bowl, mix graham cracker crumbs, 3 tablespoons sugar and butter. Press firmly into bottom of a 9" springform pan. Bake for 10 minutes.

In a large mixing bowl, beat cream cheese, 1 cup sugar, flour and vanilla with an electric mixer until well blended. Add sour cream. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake for 1 hour 5 minutes or until center is almost set. Loosen cake from rim of pan. Cool before removing rim. Refrigerate 4 hours or overnight. Spread cherry pie filling over cheesecake and garnish with chocolate curls just before serving.

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