Ingredients
Equipment
Method
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press mixture firmly into the bottom of a 9-inch springform pan or pie dish. Refrigerate while you prepare the filling.
- In a large bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract; mix until combined. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture until fluffy.
- Spread cheesecake filling evenly over the crust. Cover and refrigerate for at least 4 hours or overnight.
- Once set, spread cherry pie filling evenly over the cheesecake.
- Slice and serve chilled.
Notes
For best results, chill overnight before serving. Try swapping the cherry topping for blueberry or strawberry pie filling for variation. Store covered in the refrigerator for up to 4 days.