Cherry Cheesecake

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Cherry Cheesecake is festive, creamy, and fruity. It’s cold and perfect to cool off on a hot summer day!

Prep Time20

Cook Time40

Chill Time8

Total Time9

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 503kcal

Author: Wendy

Equipment

6-inch springform pan
small bowl
Large bowl
electric mixer - hand mixer or stand mixer
aluminum foil
Instant Pot
trivet
wire rack
Medium bowl
piping bag

Ingredients

Crust Ingredients

2 cups graham cracker crumbs crushed
¼ cups unsalted butter melted
2-3 drops of sky blue gel food coloring

Vanilla Cheesecake Ingredients

16 ounces cream cheese softened
½ cup sugar
1 tablespoon cornstarch
2 large eggs
2 teaspoons vanilla extract

Whipped Cream and Topping Ingredients

½ cup heavy whipping cream
¼ cup powdered sugar
8 ounces cherry pie filling

Instructions

Crust Directions

Line the bottom of a 6inch springform pan with parchment paper and
spray the sides with pam baking spray
Using a large bowl mix the melted butter and graham cracker crumbs
Mix in the blue food coloring until combined
Press the crust into the springform pan
Place into the freezer while you make the cheesecake mixture

Cheesecake Directions

In a small bowl, whisk together the sugar and cornstarch until combined
In a large bowl using a hand mixer, beat together the cream cheese and sugar mixture until combined and smooth
Beat in the eggs 1 at a time until combined
Beat in the vanilla bean extract
Pour cheesecake mixture into the crust
Cover with foil
Fill the instant pot with 1 cup of water
Place a trivet inside
Place the springform pan onto the trivet
Close the lid and set to sealing
Bake on manual setting high pressure for 40 minutes. Once timer goes off allow to natural release for 20 minutes
Remove the lid and use a paper towel to dap onto the foil to remove condensation
Carefully remove from the pot and place onto a wire rack and allow to cool completely
Place into the fridge overnight

Whipping Cream and Topping Directions

Using a hand mixer, beat together the heavy whipping cream and powdered sugar until stiff peaks form
Pipe dollops along the edge
Scoop Cherry Pie Filling into the center of the cheesecake
Cut and serve!

Notes

Be sure that you use the baking spray when you spray your springform pan, and not cooking spray.
When making this cheesecake it's important that your ingredients come to room temperature before you start to mix it. Using cold ingredients will cause your cheesecake to not mix well and be lumpy.
If you do get cracks, don't worry! You can cover them with the whipped cream topping and no one will ever know.
Add the cherries to the top of the cake when you are ready to serve it.
You can skip making homemade whipped cream if you prefer, and use canned instead.
If you like a sweeter crust, add one tablespoon of sugar to the graham cracker crumb mixture before you add the butter and food coloring gel.
Be sure to use food coloring gel and not liquid food coloring.

This Patriotic Cheesecake recipe can be stored in the fridge for up to 5 days. Be sure to keep it covered so that it doesn't dry out.

You can also freeze this cheesecake for up to 3 months. Wrap it tightly in plastic wrap and place it into a freezer bag. Thaw overnight in the fridge before serving. I recommend freezing this cheesecake without the cherries on the top.

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