Instructions
Prepare the crust:
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
Press firmly into the bottom of a 9-inch springform pan or dish. Chill in the fridge for at least 30 minutes.
Make the filling:
Beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Fold in whipped cream gently until well blended.
Assemble the cheesecake:
Spread the filling evenly over the chilled crust.
Smooth the top with a spatula.
Add topping:
Spoon cherry pie filling evenly over the cheesecake.
Chill:
Refrigerate for at least 4 hours or overnight until firm.
Serve:
Slice, serve chilled, and enjoy the creamy and fruity perfection.
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