Easy Cherry Cheesecake Recipe using a Pre-Made Graham Cracker Pie Crust
In this easy cooking video, I bake a cherry cheesecake using a 6 oz Keebler pre-made pie crust, in my toaster oven. I mixed the cheesecake filling by hand without an electric hand mixer and it still turned out good in my toaster oven. The ingredients to this cheesecake recipe are a 6 oz graham pie crust, 2 8 oz packages of cream cheese, 2 eggs, 1/2 cup sugar, 1/2 tablespoon vanilla, 1/2 tablespoon lemon juice, and a 21 oz can of cherry pie filling. The baking time was 55 minutes at 300 degrees Fahrenheit. For more easy cooking and recipes, be sure to check out my easy cooking channel.
Cherry Ripple Cheesecake
Embrace the festive combination of chocolate and cherries in this easy Cherry Ripple Cheesecake (RECIPE BELOW). It only takes 20 minutes to prep and looks so impressive.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends:
Cherry ripple cheesecake
Serves 16 Prep 20 mins
(+ chilling & 2 hours cooling time) Cooking 1 hour 10 mins
250g pkt Arnott’s Choc Ripple biscuits
137g pkt Oreo Chocolate biscuits
125g butter, melted
250g cherries, halved, pitted
2 tbs caster sugar
500g cream cheese, softened
½ cup (110g) caster sugar, extra
3 Coles Australian Free Range Eggs
180g white chocolate, melted, cooled slightly
1 cup (280g) vanilla-flavoured yoghurt
½ cup (120g) sour cream
Cherries, extra, to serve
1 Grease the base and side of a 20cm (base measurement) springform pan and line with baking paper.
2 Place combined biscuits in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon into the prepared pan and use a straight-sided glass to spread and press the biscuit mixture over the base and side. Place in the fridge for 30 mins to chill.
3 Meanwhile, combine the cherry, sugar and 2 tbs water in a medium saucepan over medium heat. Cook for 2 mins or until the sugar dissolves. Increase heat to high. Cook, stirring, for 5 mins or until cherry is tender and syrup reduces by half. Set aside to cool. Transfer to a blender and blend until smooth.
4 Preheat oven to 150°C. Place the cream cheese and extra sugar in a clean food processor and process until smooth. Add the eggs and process until smooth. Add the white chocolate, yoghurt and sour cream and process until smooth. Add half the cherry puree and process until smooth.
5 Pour half the cream cheese mixture into prepared pan. Spoon over half the remaining cherry puree. Gently marble with a spoon. Pour over the remaining cream cheese mixture. Spoon over remaining cherry puree. Gently marble.
6 Bake for 1 hour or until just set. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.
Place the cheesecake on a serving platter. Top with extra cherries and cut into wedges to serve.
PER SERVE WITHOUT EXTRA CHERRIES
Energy 1804kJ/432 Cals (21%) Protein 7g (14%)
Fat 30g (43%) Sat Fat 18g (75%) Sodium 284mg (14%)
Carb 35g (11%) Sugar 27g (30%) Dietary Fibre 0.4g (1%)
GET AHEAD…Make the cheesecake up to
2 days ahead. Store, covered, in the fridge.
Oops, my base crumbled...
Make sure the biscuit crumbs are well processed with the melted butter – the mixture needs to clump together. If you have any dry biscuit crumbs, the base may crumble when you serve the cake.
Want more Christmas ideas? Check out our Christmas Entertaining Idea playlist which includes:
Christmas rocky road:
Curtis Stone’s Christmas pavlova trifle:
Easiest-ever Mint Ice Cream Bombe:
Dairy-free mini raw mango cheesecakes:
No Bake Cherry Cheesecake
No bake cherry cheese cake is simple and delicious dessert. It is the most popular of the cheesecake families Get the full recipe at::
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
Music: Acoustic Loop - 2
Artist: JHunger
Link:
Licensed to: Cook n' Share
David Hood
Transaction Id: 55411
Transaction Date: 3 May 2013
Item # 654242
Format: Music
All media licensed on Pond5.com is licensed under the Pond5 Royalty-Free License Agreement
Link:
Music (Intro): Happy Acoustic
This document certifies the purchase of: ONE REGULAR LICENSE
as defined in the standard terms and conditions on the Envato Marketplaces.
Licensor's Author Username: ilyatruhanov
Licensee: David Hood - Cook n' Share
For the item: Happy Acoustic
ID: 4751239
Item Purchase Code: 9c2e30cd-c58b-4320-a708-e9ce0abb4b3b
Purchase Date: 2013-07-11 09:40:46 UTC
For any queries related to this document or license please contact Envato Support via
Envato Pty. Ltd. (ABN 11 119 159 741)
PO Box 21177, Little Lonsdale Street, VIC 8011, Australia
Amazing Mini Cheesecakes Recipe
These delicious mini cheesecakes with a crunchy graham cracker pecan crust bake up in no time and are almost too easy to make! You can top them with whipped cream, berries, pie filling, melted chocolate, chopped nuts or serve plain!!
Recipe:
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Facebook:
Instagram:
Pinterest:
Website:
EASY CHERRY CHEESECAKE RECIPE
You'll be the favorite auntie with this simple and easy no bake recipe for the yummiest cheesecake! Chill first then add your cherry topping. Always a request at family gatherings and you'll bring home an empty pan! Enjoy! #KeeblerGrahamCrackerCrumbs #PhiladelphiaCreamCheese #cherrycheesecake
CHEESECAKE CRUST (for 13x9 pan):
Keebler Graham Cracker Crumbs
(Double recipe on Box)
Sugar
Melted Butter
CREAM CHEESE:
2 8oz pkgs of Philadelphia Cream Cheese
2 Cans of Sweetened Condensed Milk
2 TSP of Vanilla Extract
2/3 Cups of Lemon Juice
CHERRY TOPPING:
2 21oz Cans Cherry Pie Filling/Topping
Creamy and Decadent New York Cheesecake (No Waterbath)
This recipe, to me, is cheesecake at its finest and it's a frickin knockout. And don't worry, I already made every cheesecake-baking mistake so you won't have to. Upgrade your kitchen with Misen’s cookware and knives. Go to and use promo code LAGERSTROM to get 20% off your first order.
☕Enjoy this content and want to show support? Consider buying me a coffee here:
????INSTAGRAM:
????MY GEAR:
BOOS BLOCK CUTTING BOARD:
INSTANT READ THERMOMETER:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
KITCHEN AID MIXER:
MICROPLANE:
------
RECIPE
------
GRAHAM CRACKER CRUST
▪375g (3 8-packs) GRAHAM CRACKERS
▪110g or 1c walnuts, toasted
▪40g or 1/4c sugar
▪3g or 2/3tsp salt
▪30g or 1/4c flour
▪170g (1.5 sticks) butter, melted
Add ingredients except for butter to a food processor and spin until broken down into a sandy texture. Drizzle in butter while spinning. When ready, it should be able to hold itself together when you squeeze it. If it’s still crumbly, spin in a bit more butter.
Spread into a greased 9” springform pan by pressing 50-60% of the graham cracker mixture evenly against the sides. See video @2:10 for method. Add remaining crumbs into the pan and press into an even layer on the bottom of the pan.
Par bake at 350F/175C for 10 minutes
---
CHEESECAKE FILLING
▪900g/4 blocks cream cheese, room temperature
▪225g/8oz goat cheese, room temp
▪240g or 1c sugar
▪5g or 1tsp salt
▪30g or 1/4c corn starch
▪125g or 1/2c sour cream
▪Zest of 1 lemon
▪5g or 1tsp vanilla extract
▪5 whole large eggs + 2 yolks
Mix cream cheese, goat cheese, sugar, salt, and corn starch using paddle attachment on medium speed, scraping sides of bowl after about 30 seconds. Mix for another minute or so until well combined. Add in sour cream, lemon zest, and vanilla and continue to mix for another minute until combined. Scrape paddle and bowl well. With mixer on medium, add eggs, 1 at a time, mixing until just combined, scraping sides halfway through. Careful not to over mix/whip after the eggs are added.
Pour mixture into fully cooled crust shell.
Bake at 325F/160C for 60 minutes. At this point, the cheesecake should have risen and still be jiggly in the center. Turn off oven and allow to cool in the oven, door closed for 45 minutes. Remove from the oven and allow to come to room temperature. Tent with foil and refrigerate for at least 10 hours.
---
CHERRY TOPPING
▪350g/12oz Frozen Dark Cherries (i’m using unsweetened frozen)
▪Pinch salt
▪150g or 2/3c sugar
▪1 lemon, zest and juice
Add cherries, salt, sugar, zest and juice of lemon to a saute pan over high heat. Bring to a boil and allow mixture to cook down for 5-6 minutes until syrupy. When done, temp should be around 225F/105C. Remove from heat and transfer to a bowl to cool. Refrigerate until ready to use.
---
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
:21 Graham cracker crust
3:31 Making and baking the custard
6:21 Misen chefs knife (ad)
7:22 Finishing the cheesecake bake
8:43 Cherry topping
10:40 Cheesecake plating time
12:05 Let's eat this thing
#cheesecake #newyorkcheesecake #dessert
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!