Graham Cracker Crust
- 1 ¼ cups of graham cracker crumbs
- ¼ cup of unsalted butter melted
- ¼ cup of white sugar
Filling
- 1 8 ounce package of softened cream cheese
- 1 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 cup of heavy whipping cream
- 1 12.5 ounce can of cherry pie filling or other filling of your choice
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Combine graham cracker crumbs, margarine, and sugar for the crust in a bowl until the ingredients are well mixed and crumbly. Press the mixture into a 9-inch pie plate, making sure to spread it up the sides as much as possible.
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In a bowl, use an electric mixer to beat cream cheese, powdered sugar, and vanilla for filling until they are smooth and spreadable.
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In a chilled glass or metal bowl, use an electric mixer to beat the cream until soft peaks form. Then, carefully fold the whipped cream into the cream cheese mixture until smooth.
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Add the filling to the crust and use a spatula to level the top. Place the pie in the refrigerator for 2 to 3 hours or until it becomes firm.
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Spread the cherry pie filling over the top of the chilled cheesecake. You can serve it immediately or refrigerate until you’re ready to serve it.
Calories: 445kcal | Carbohydrates: 46g | Protein: 4g | Fat: 28g
