CHERRY LEMON CHEESECAKE
This cherry lemon cheesecake is a creamy, zesty dessert topped with luscious cherry pie filling. The lemony twist adds brightness, making it a refreshing and indulgent treat for holidays, birthdays, or special gatherings.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For the Topping:
- 1 21 oz can cherry pie filling
Instructions
Step 1 – Prepare the Crust:
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.
Step 2 – Make the Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in lemon juice, zest, and vanilla extract.
Step 3 – Bake:
- Pour filling over crust. Bake for 50–60 minutes, or until center is set. Turn off oven, crack the door, and let cheesecake cool in oven for 1 hour.
Step 4 – Chill:
- Refrigerate for at least 4 hours or overnight for best results.
Step 5 – Add Topping:
- Spread cherry pie filling over chilled cheesecake before serving.
Notes
- Make Ahead: Can be made 2 days in advance and stored in the fridge.
- Topping Tip: Use fresh cherries or homemade cherry compote for a gourmet version.
- Freezing: Cheesecake (without topping) can be frozen up to 1 month—thaw overnight in fridge.