Imagine a creamy, decadent cheesecake that combines the rich smoothness of cream cheese with the sweet-tart burst of cherries and the delicate crunch of almonds. This isn't just any dessert—this is Bobbie Jean's Almond Cherry Cheesecake, a showstopping treat that promises to transform your ordinary dessert experience into an extraordinary culinary adventure. Whether you're a seasoned baker or a curious home cook, this recipe will have you creating a masterpiece that looks like it came straight from a professional bakery.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 3 (8 oz) packages cream cheese
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup cherry pie filling
- 1/4 cup sliced almonds
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan thoroughly with butter or cooking spray.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened and resemble wet sand.
- Press the graham cracker mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Use the back of a spoon or flat-bottomed measuring cup to create an even, compact crust.
- In a large mixing bowl, beat the cream cheese with 1 cup sugar using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Stir in the vanilla extract and mix until just combined. Be careful not to overmix the batter.
- Pour the cream cheese mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from the oven and let the cheesecake cool completely at room temperature for about 1 hour.
- Once cooled, carefully spread the cherry pie filling over the top of the cheesecake.
- Sprinkle sliced almonds evenly over the cherry topping.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
- Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Remove the pan sides and slice into 10 servings.
- For best flavor and texture, serve chilled and store any leftovers in the refrigerator for up to 5 days.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath for more even, gentle heating.
- When pressing the graham cracker crust, use a flat-bottomed measuring cup to create a compact, even layer.
- Check the cheesecake's doneness by gently shaking the pan—the center should be slightly jiggly but not liquid.
- Let the cheesecake cool completely at room temperature before refrigerating to prevent condensation and maintain its creamy texture.
- For clean, precise slices, use a hot knife (run under hot water and wiped dry) when cutting.
- For best flavor and texture, always serve chilled and consume within 5 days of preparation.
Nutrition Facts
Calories: 475kcal
Carbohydrates: 35g
Protein: 9g
Fat: 34g
Saturated Fat: 19g
Cholesterol: 125mg
