Description
A classic chilled dessert featuring a buttery graham cracker crust and a velvety cream cheese filling, topped with cherry pie filling.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 8 tablespoons unsalted butter, melted
- 16 ounces brick-style cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/4 cups cold heavy whipping cream
- 1 can cherry pie filling (21 ounces)
Instructions
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly moistened. Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Place the crust in the freezer for 15 minutes to set.
- In a chilled mixing bowl, whip cold heavy cream on high speed until stiff peaks form. Set aside in the refrigerator.
- In a separate large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and lemon juice on medium-high speed for 2 to 3 minutes until completely smooth, scraping the sides of the bowl as needed.
- Gently fold the whipped cream into the cream cheese base with a rubber spatula until no white streaks remain. Spread the mixture evenly over the chilled crust, smoothing the surface flat.
- Cover tightly with plastic wrap and refrigerate for at least 6 hours, or overnight, until fully firm. Before serving, run a thin knife along the pan edges, release the springform collar, and spread the cherry pie filling evenly over the top.
- Prep Time: 25 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Ensure the cream cheese is fully at room temperature before beating to prevent lumps. The heavy whipping cream must be thoroughly chilled for adequate volume and stiffness.