Cherry Cheesecake is rich and luscious and will be a hit for any place that is in need of a ‘WOW’ dessert. 

What is especially nice about this dessert is that it is so easy to prepare.  When you think of cheesecakes, many times you think it’s just easier to purchase an already made cake but I guarantee that you will be able to make this without any issues.  I have had this recipe for over thirty years and it has always been a success.

Where did Cheesecake originate from?

Believe it or not, Cheesecake did not originally come from New York. It actually dates back to the fifth century BC and the ancient Greeks on the island of Samos created the earliest known cheesecake. Of course, it’s not the cheesecake we know of now. Cheesecake centuries ago were made with patties of fresh cheese that were pounded smooth with flour and honey. Definitely not like the decadent desserts we have now.

Some Interesting Informations about Cheesecakes. . .

Although my Cherry Cheesecake is considered a traditional or classic style cheesecake, there are many variations of cheesecake.

There is New York Style , Chicago, No Bake, and Roman (Ricotta) to name a few.

New York Cheesecake is known for its dense, smooth and creamy texture. This is because it is heavy on the sour cream or heavy cream.

Chicago Cheesecake is known for its firm outside and soft center which comes from extra cream cheese it its batter.

Roman Cheesecake only has a few ingredients which includes ricotta, flour, egg and honey. Traditionally, it is topped with poppy seeds after it is baked.

What Do I Need to Make Cherry Cheesecake?

You will need a large mixing bowl, measuring cups and spoons, spoon, mixer, spatula, 9-inch springform pan, parchment paper and the following ingredients:

Graham cracker crumbs, sugar, butter, cream cheese, sugar, flour, eggs, sour cream, vanilla, and cherry pie filling.

Mama Fawn’s Tips. . .

• You will need to have a nine inch springform pan to make this cheesecake.  They are easy to find at any store that sells kitchenware.  I purchased mine at Target for about $15.  It’s their own brand and it worked beautifully.
• I use parchment paper for the bottom.  Just cut it to fit.  This makes the cheesecake come off the bottom easy and you won’t have scratches on your pan from cutting the cheesecake.  
• One of the best tips I can give you when making this dessert is to use quality ingredients.  The better the ingredients, the better the dessert.  
• Also, beware that this cheesecake has 70 minutes baking time and you do need to make sure you chill it before serving.  I usually make the cheesecake a day before I plan to serve it.  This way you know it will set nicely.  Don’t worry if the cheesecake ends up cracking on top as it cools, the cherries will cover it up.  
• Any pie filling can be substituted for the cherry filling.

If you follow the directions of the recipe, you should not have any problems making a very successful cheesecake.