How to Make Cherry Cheese Cake?

 Here's how to make a classic cherry cheesecake with a graham cracker crust: 

Ingredients:

For the crust

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup brown sugar

1/2 tsp cinnamon 

For the cheesecake filling

32 oz cream cheese, softened to room temperature

1 1/2 cups sugar

2 tbsp cornstarch

3 large eggs, room temperature

1 large egg yolk, room temperature

2 tsp vanilla extract

1/2 tsp almond extract

1 tbsp lemon juice

1 cup sour cream, room temperature

1/2 cup heavy cream, room temperature 

For the cherry topping

21 oz can cherry pie filling (or homemade cherry sauce)

Instructions

Prepare the Crust: Preheat the oven to 350°F (175°C). Combine graham cracker crumbs, brown sugar, and cinnamon, then add melted butter and pulse until the mixture resembles wet sand. Press this mixture into a parchment-lined 9-inch springform pan. Bake for 10 minutes, then cool. You can optionally prepare a water bath by boiling water.

Make the Cheesecake Filling: In a stand mixer, beat the cream cheese, sugar, and cornstarch until smooth. Add extracts and lemon juice, then scrape the sides and add the eggs one at a time. Scrape again and add the sour cream and heavy cream, mixing until smooth. Finally, mix briefly to ensure everything is combined.

Bake the Cheesecake: Pour the filling into the cooled crust. If using a water bath, place the baking dish with hot water on the bottom rack and the cheesecake on the middle rack. Close the oven and bake for 1 hour and 15-20 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for an hour. Remove and let sit at room temperature for 30 minutes, then chill in the refrigerator for at least 4 hours or overnight.

Add the Cherry Topping: Just before serving, pour the cherry pie filling over the chilled cheesecake.

Serve: Slice and enjoy!