Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
For the Cheesecake Filling
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream, cold
For the Topping
1 can (21 oz) cherry pie filling
Preparation
Step 1: Prepare the Crust
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate for at least 20 minutes to set.
Step 2: Make the Cheesecake Base
In a large bowl, beat the softened cream cheese until smooth and creamy with no lumps. Add powdered sugar and vanilla extract, and beat until fully combined and silky.
Step 3: Whip the Cream
In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form. This gives the cheesecake its light, airy texture.
Step 4: Combine the Filling
Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep the filling fluffy and smooth.
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