Geri'S Cheese Cake
A rich, creamy cheesecake with a graham cracker crust, topped with cherry pie filling for a sweet, tangy finish perfect for gatherings and special occasions.
Ingredients
Instructions
- Blend graham cracker crumbs, softened butter or margarine, and 1/4 cup sugar until well mixed.
- Press the mixture firmly against the bottom and 2 1/2 inches up the sides of a spring-form pan to form the crust.
- Beat the softened cream cheese until fluffy.
- Gradually add remaining sugar and vanilla extract while beating.
- Beat in eggs one at a time until fully incorporated.
- Blend in sour cream and spread the mixture evenly in the prepared crust.
- Bake at 350°F (175°C) for 60 to 70 minutes or until the cheesecake is firm.
- Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
- Chill the cheesecake overnight in the refrigerator.
- Before serving, top with canned cherry pie filling if desired.
Tips & Substitutions
For a creamier texture, ensure the cream cheese is at room temperature before beating. You can substitute half of the granulated sugar with honey or maple syrup for a different flavor profile. If you prefer a chocolate twist, consider using chocolate graham cracker crumbs for the crust or serve alongside a slice of *Chocolate Graham Cracker Delight*.
Serving Suggestions
Serve the cheesecake chilled with a drizzle of chocolate or caramel sauce for added flair. Pair it with fresh fruit or whipped cream for a delightful contrast. For an elegant touch, consider serving slices alongside *Turkey Cranberry Croissant* sandwiches for a festive gathering or brunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the cheesecake, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving. Reheat gently in a microwave if desired, but it's best enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Geri'S Cheese Cake contains roughly 736 calories, with 7g protein, 77g carbohydrates, and 39g fat. It is a good source of calcium (18% of the Daily Value), protein (14% of the Daily Value), and potassium (11% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of crust for this cheesecake?
Absolutely! You can experiment with different crusts such as an Oreo cookie crust or a nut-based crust for a gluten-free option. Just ensure the crust is firm enough to hold the cheesecake filling.
How can I tell when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will firm up as it cools. Avoid overbaking, as this can lead to cracks on the surface.
What can I use instead of sour cream?
If you don't have sour cream on hand, you can substitute it with Greek yogurt or a mixture of cream cheese and milk to achieve a similar tangy flavor and creamy texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).