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Cherry Cheese Torte

A creamy cheesecake topped with luscious cherry pie filling, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups Graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 0.5 cups unsalted butter, melted
Filling
  • 16 oz cream cheese, softened Bring to room temperature.
  • 0.75 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs Bring to room temperature.
  • 1 cups sour cream
Topping
  • 1 can cherry pie filling For topping after baking.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, combine Graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan.
  3. In a separate bowl, beat cream cheese and sugar until smooth. Add vanilla, then mix in eggs, one at a time. Don’t overbeat—just mix until combined!
  4. Fold in the sour cream, ensuring everything is well incorporated. Pour the cream cheese mixture over the crust.
Baking
  1. Bake for about 50 minutes or until the edges are set, and the center slightly jiggles.
  2. Let it cool, then top with cherry pie filling and refrigerate for at least 4 hours (or overnight for the best results).

Notes

Serve chilled with whipped cream for an extra fancy touch. Your Cherry Cheese Torte will keep well in the fridge for about 5-7 days if covered tightly.