Creamy Cherry Cheesecake Delight

Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/4 cup all-purpose flour
1 cup sour cream
1 can (21 ounces) cherry pie filling
Directions:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix well.
Press the crumb mixture into the bottom of the prepared springform pan to form an even crust.
In a large mixing bowl, beat the softened cream cheese until smooth.
Gradually add 1 cup sugar, eggs, and vanilla extract, beating until well blended.
Stir in the all-purpose flour and sour cream until the mixture is smooth.
Pour the cream cheese mixture over the graham cracker crust in the pan.
Bake in the preheated oven for about 50-60 minutes or until the edges are set, and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature.
Refrigerate the cheesecake for at least 4 hours or until it’s well chilled and set.
Before serving, top the cheesecake with cherry pie filling.
Slice and serve your creamy Cherry Cheesecake.
Prep Time: 15 minutes | Baking Time: 50-60 minutes | Chilling Time: 4 hours
Kcal: Approximately 350 kcal per serving | Servings: 12 servings