My Favorite Cherry Cheesecake

Simple, Easy, and Delicious Baked Cherry Cheesecake. I have been making my Cherry Cheesecakes for years just like my Mom and this is still my favorite way to make them. Note: I find it easiest to whip the eggs in a food processor.

• Ready In: 30 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  graham cracker pie crust (Large in size)
• 2  medium eggs, room temperature
• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 1  teaspoon vanilla
• 1  teaspoon lemon juice
• 1 (21 ounce) can cherry pie filling

Directions

1. Preheat oven to 350°F.
2. Whip eggs one at a time. Add cream cheese and blend until smooth. Add sugar and blend. Add vanilla and lemon juice, then blend.
3. Fold into shell.
4. Bake in a 350 F oven for 25 - 30 minutes until firm. The cheesecake is done when the sides are puffed but the center will not be as puffed; it will be possible to jiggle the center slightly but it will not be runny.
5. Let the pie cool and then refrigerate overnight. The cherries can be added to the top either before putting in the fridge or the next day.