Jimmy Wayne's Cherry Cheesecake

Indulge in the rich, creamy decadence of Jimmy Wayne’s Cherry Cheesecake, a timeless dessert that combines a buttery graham cracker crust with an ultra-smooth, velvety cream cheese filling. Topped with a luscious layer of sweet-tart cherry pie filling, this classic cheesecake is as visually stunning as it is delicious. Crafted with simple, wholesome ingredients like cream cheese, sour cream, and a hint of vanilla, the recipe uses a water bath to ensure a crack-free, silky finish. Easy-to-follow instructions make it perfect for both seasoned bakers and beginners. Whether served at a family gathering or a festive celebration, this cheesecake promises to be the show-stopping centerpiece that everyone will love. Chill overnight for the best texture, slice, and savor every blissful bite! Perfect for dessert keywords like "homemade cheesecake," "classic cherry cheesecake," and "creamy cheesecake recipe."

Nutriscore Rating: 43/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 2 tablespoons Granulated sugar (for crust)
• 6 tablespoons Unsalted butter, melted
• 32 ounces Cream cheese, softened
• 1 cup Granulated sugar (for filling)
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 4 Large eggs
• 1 can (21 ounces) Cherry pie filling

Directions

Step 1

Preheat your oven to 325°F (165°C).

Step 2

In a medium mixing bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a glass or measuring cup to press it down tightly. Set aside.

Step 4

In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 5

Add 1 cup of granulated sugar to the cream cheese and mix until fully incorporated, about 1-2 minutes.

Step 6

Add the sour cream and vanilla extract to the mixture, and mix on low speed until combined.

Step 7

One at a time, add the eggs to the filling mixture, mixing on low speed and scraping down the sides of the bowl after each addition. Do not overmix.

Step 8

Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula if needed.

Step 9

Wrap the outside of the springform pan in aluminum foil to prevent water from entering. Place the pan into a larger roasting pan and fill the roasting pan with hot water until it comes halfway up the sides of the springform pan (this is a water bath to prevent cracking).

Step 10

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center has a slight jiggle.

Step 11

Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent cracks.

Step 12

Remove the cheesecake from the oven and the water bath. Run a knife around the edges to release it from the pan, but do not remove the springform edge yet. Let the cheesecake cool completely on a wire rack.

Step 13

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set.

Step 14

Once chilled and set, remove the springform edge and spread the cherry pie filling evenly over the top of the cheesecake.

Step 15

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(2431.3g)

Amount per serving	% Daily Value*
Calories	6955.4

Total Fat 476.1g	0%
Saturated Fat 277.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 2049.4mg	0%
Sodium 4778.8mg	0%
Total Carbohydrate 607.3g	0%
Dietary Fiber 9.9g	0%
Total Sugars 467.0g
Protein 106.0g	0%

Vitamin D 160IU	0%
Calcium 1490.1mg	0%
Iron 20.2mg	0%
Potassium 1946.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 5.9%

Carbs: 34.0%