This delicious cherry cheesecake is so easy to make and a beautiful holiday addition to your Christmas table. This is always a real crowd pleaser and they’ll think you slaved for hours. How pretty is this?
Christmas Cherry cheesecake
33 square graham crackers, crushed into fine crumbs
1 3/4 cups sugar, divided
1/4 cup plus 2 tablespoons butter, melted
2 (8 ounce) packages cream cheese
1 teaspoon vanilla
2 (21 ounce) cans cherry pie filling
Preheat oven to 350 degrees. In a bowl, mix together the graham cracker crumbs, 3/4 cup of the sugar and melted butter. With your fingers, pat the mixture into a 9-by-13 baking dish. Set aside.
In a large bowl, beat together the softened cream cheese and the remaining cup of sugar. Continue beating until mixture is very smooth. The smoother you get it the creamier your cheesecake will be.
Add the eggs, one at a time, beating well after each egg. Beat in the vanilla. Pour filling on top of pressed crumbs. Bake at 350 for 35-30 minutes.
Remove from oven when done and allow to cool completely. When cooled, spread the two cans of cherry pie filling on top. Refrigerate for several hours before serving.
When ready to serve, cut into squares and pipe some sweetened whipped cream all around the edges of each slice.
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