Cherry Pie Cheesecake


Cherry Pie Cheesecake

Cherry Pie Cheesecake


  • Graham Cracker Crust :
  • ¾ C graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ C unsalted butter, melted
  • Cheesecake Filling:
  • 2 - 8oz cream cheese, softened
  • ½ C sugar
  • ½ C sour cream
  • ¾ tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • 2 large eggs
  • 1 - 21 oz can of cherry pie filling


Graham Cracker Crust :

  1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
  2. Using a medium bowl, combine all ingredients and mix until combined
  3. Using a tablespoon, scoop the crust into the cupcake liners
  4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust

Set aside

Cheesecake Filling :

  1. Using a hand mixer, beat together the sugar and cream cheese until
    combined and smooth
  2. Beat in the sour cream, vanilla and salt until combined
  3. Beat in 1 egg at a time until combined
  4. Scoop 1 1/4 tbsp of the cheesecake mixture into the crust
  5. Scoop ½ tsp of cherry filling onto the cheesecake mixture
  6. Scoop 1 1/4 tbsp cream cheese mixture onto the blueberry filling
  7. Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
  8. Allow the cheesecakes to cool for a few hours in the fridge
  9. Spoon some cherry filling onto the top of the cheesecake


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