If you’ve ever dreamed of baking a dessert that delivers rich creaminess, a buttery crust, and a delightful burst of fruit sweetness, then this Classic New York Cheesecake with Cherry Pie Filling Recipe is your new best friend. Imagine slicing into a luscious, velvety cheesecake that holds its shape perfectly, crowned with vibrant cherry pie filling that adds the perfect balance of tart and sweet. Whether you’re serving it for a special occasion or treating yourself after a long day, this cheesecake recipe is a guaranteed crowd-pleaser that brings comforting nostalgia with a wonderful twist.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to this cheesecake’s irresistible taste and texture. Each element is chosen to create the perfect harmony between a buttery crust, creamy filling, and luscious topping.
- 1 cup crushed graham cracker crumbs: The crunchy, sweet base that forms the sturdy crust every classic cheesecake deserves.
- 2 tablespoons sugar: Adds just the right hint of sweetness to the crust without overpowering it.
- 4 tablespoons melted unsalted butter: Binds the crumbs together while giving richness to the crust.
- 16 oz cream cheese, softened: The star ingredient that brings that smooth, creamy, tangy taste iconic to New York cheesecake.
- 1/2 cup sugar: Sweetens the filling perfectly, balancing the tang of the cream cheese.
- 2 eggs, at room temperature: Helps set the filling to a luscious, firm texture while keeping it silky smooth.
- 4 tablespoons flour: Adds structure to the cheesecake, ensuring it holds together beautifully when sliced.
- 4 tablespoons sour cream: Brings a subtle tang and extra creaminess that makes the filling irresistible.
- 2 teaspoons vanilla extract: Imparts a warm, aromatic flavor that elevates every bite.
- 1 1/2 cups cherry pie filling: The jewel on top, offering a burst of juicy, sweet-tart cherries that perfectly complement the rich cheesecake.
How to Make Classic New York Cheesecake with Cherry Pie Filling Recipe
Step 1: Prepare the Pan
Start by greasing a 7-inch springform pan with baking spray to prevent sticking. This simple prep helps ensure that your cheesecake releases easily after baking without any cracks or mess.
Step 2: Make the Crust
In a bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press this mixture evenly into the bottom and slightly up the sides of the pan, creating a compact and even crust that will be the perfect foundation for your cheesecake.
Step 3: Prepare the Filling
Beat together the softened cream cheese and 1/2 cup sugar until the mixture is velvety smooth. Next, add the eggs one at a time, mixing gently just until combined to avoid overbeating and air bubbles. Then fold in the flour, sour cream, and vanilla extract until fully blended, creating that dreamy cheesecake filling texture.
Step 4: Assemble the Cheesecake
Pour the cream cheese filling over the crust and smooth the top with a spatula. Spreading the filling evenly helps the cheesecake bake uniformly and ensures every slice looks pristine.
Step 5: Cook the Cheesecake
Place a trivet inside your Instant Pot and add 1 1/2 cups water to the bottom. Position the cheesecake pan on the trivet carefully so it stays stable. Seal the lid on the Instant Pot, set the valve to “sealing,” and cook on manual high pressure for exactly 30 minutes. Once done, allow the pressure to release naturally – this gradual cooldown prevents cracks and keeps the surface smooth.
Step 6: Cool and Chill
Carefully open the lid, avoiding condensation dropping onto the cheesecake surface. Remove the cheesecake and allow it to cool at room temperature on a wire rack. After cooling, refrigerate the cheesecake for at least four hours to let it fully set and develop its distinctive creamy texture.
Step 7: Add the Topping
Just before serving, generously spoon the cherry pie filling over the cooled cheesecake. This final touch adds a sensational pop of color and luscious cherry flavor that brings the whole dessert alive.
How to Serve Classic New York Cheesecake with Cherry Pie Filling Recipe
Garnishes
Elevate your cheesecake presentation by adding a few extra garnishes like fresh cherries, a sprinkle of finely chopped pistachios, or a light dusting of powdered sugar. These little accents not only add visual appeal but also bring complementary textures and flavors that make every bite special.
Side Dishes
Pair your Classic New York Cheesecake with Cherry Pie Filling Recipe with fresh berries or a dollop of lightly whipped cream. A small cup of espresso or herbal tea also makes for an exquisite accompaniment, enhancing the dessert experience with warmth and balance.
Creative Ways to Present
For a fun twist, serve mini individual cheesecakes in small jars topped with cherry pie filling. Alternatively, create a layered trifle using chunks of cheesecake, cherry filling, and whipped cream for a stunning dessert that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake keeps wonderfully in the refrigerator for up to five days. Store it in an airtight container to preserve freshness and prevent it from absorbing other odors. This way, you can enjoy your dessert over a few days without losing its delightful flavor or texture.
Freezing
If you want to enjoy this cheesecake later, freezing is a great option. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It will stay fresh for up to two months. When you’re ready to indulge again, thaw it overnight in the fridge for the best results.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally unnecessary. However, if you prefer a warmer bite, let it sit at room temperature for 15–20 minutes before serving to gently soften the texture without compromising its creamy nature.
FAQs
Can I use a regular oven instead of an Instant Pot to make this cheesecake?
Absolutely! You can bake the cheesecake in a preheated oven at 325°F (160°C) for about 50–60 minutes. Just be sure to bake it in a water bath to maintain moisture and prevent cracking.
What’s the best way to avoid cracks on my cheesecake surface?
Using room temperature ingredients, gentle mixing, cooking with a water bath or in the Instant Pot, and allowing the cheesecake to cool slowly with natural pressure release all help minimize cracks for a smooth surface.
Can I substitute the cherry pie filling with another fruit topping?
Certainly! While cherry pie filling is classic and delicious, you can swap it for blueberry, strawberry, raspberry, or even a fresh fruit compote to suit your taste preferences.
How thick should the crust be?
A thickness of about 1/4 to 1/2 inch for the crust is ideal; it should be firm enough to hold the filling but not so thick that it overpowers the cheesecake’s creamy texture.
Do I need to use sour cream in the filling?
Sour cream adds a subtle tang and smoothness to the cheesecake. While you can omit it, the final texture may be less creamy and a bit denser without that lovely richness sour cream provides.
Final Thoughts
Making the Classic New York Cheesecake with Cherry Pie Filling Recipe is such a rewarding baking adventure, and the results are truly spectacular. From its creamy, luscious filling to the vibrant cherry topping, this cheesecake is a timeless dessert that will warm hearts and create smiles every time. So gather those ingredients, follow these steps, and indulge in a slice of pure deliciousness—you’ll be so glad you did!
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Classic New York Cheesecake with Cherry Pie Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Instant Pot
- Cuisine: American
Description
This Classic New York Cheesecake recipe delivers a rich, creamy dessert with a buttery graham cracker crust. Cooked effortlessly in an Instant Pot to ensure a smooth texture without cracks, this cheesecake is topped with sweet cherry pie filling, perfect for a timeless treat that serves 8.
Ingredients
Crust
- 1 cup crushed graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted unsalted butter
Filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs, at room temperature
- 4 tablespoons flour
- 4 tablespoons sour cream
- 2 teaspoons vanilla extract
Topping
- 1 1/2 cups cherry pie filling
Instructions
- Prepare the Pan: Spray a 7-inch springform pan with baking spray to prevent the cheesecake from sticking after baking.
- Make the Crust: In a bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter. Press this mixture firmly and evenly into the bottom and up the sides of the prepared pan, creating a compact crust layer.
- Prepare the Filling: In a separate bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add eggs one at a time, mixing gently until just incorporated. Then, blend in the flour, sour cream, and vanilla extract until the batter is smooth.
- Assemble the Cheesecake: Pour the cream cheese filling over the prepared crust in the springform pan, smoothing the top evenly with a spatula.
- Set Up the Instant Pot: Place the metal trivet inside the Instant Pot and pour in 1 1/2 cups of water. Carefully position the cheesecake pan on the trivet, ensuring it is stable and balanced.
- Cook the Cheesecake: Seal the Instant Pot lid and set the valve to sealing. Cook on manual high pressure for 30 minutes. Once cooking completes, allow the pressure to release naturally to prevent cracks in the cheesecake.
- Cool and Chill: Carefully open the Instant Pot and remove the cheesecake pan, being cautious to avoid water dripping onto the cake. Let the cheesecake cool on a rack, then refrigerate for at least 4 hours to fully set.
- Add the Topping: Once chilled, spoon the cherry pie filling evenly over the top of the cheesecake. Slice and serve cold.
Notes
- Room temperature eggs and cream cheese ensure a smooth batter without lumps.
- Natural pressure release avoids cracks on the cheesecake surface.
- If you don’t have an Instant Pot, this cheesecake can also be baked in a water bath in a conventional oven at 325°F (163°C) for about 50-60 minutes.
- Be sure to refrigerate the cheesecake for at least 4 hours to set properly before adding toppings and slicing.
- Use a 7-inch springform pan for perfect thickness and cooking times.
