Who doesn’t love cheesecake? It’s a dessert that you can take anywhere or serve any time and feel certain that people are going to drool over. This easy cherry cheesecake recipe will get you in and out of the kitchen in a jiffy while also delighting your guests.
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Jump to RecipeWe’ve got a bit of a sweet tooth (or teeth) at my house. While our middles don’t need it, sometimes you’ve got an occasion where you do need (or just want) something yummy to serve. This easy cherry cheesecake recipe is a staple at our house because it’s super easy and so delicious.
Can a beginner make this easy cherry cheesecake recipe?
Absolutely!
If you can turn on an oven, plug in a mixer, and measure ingredients, you can make this easy cherry cheesecake recipe successfully. It truly is easy enough for even the beginning-est beginner.
How long will this cherry cheesecake last?
This easy cherry cheesecake recipe should last for 4-5 days in your refrigerator. I say “should” because honestly, at our house, it’s always been eaten before we could ever really test it out. It’s the kind of recipe people want to eat for breakfast to make sure they get their share!
Could I make this recipe in a round dish?
There’s no reason you couldn’t. but this recipe makes enough that you’d probably fill up two pie pans. But that means that you can take one somewhere and still have one at home for yourself.
Shh! No one has to know.
What equipment do I need to make this recipe?
You don’t need much, but you do need:
1 – a 9×13 pan (metal or Pyrex…I’ve made it in both). This metal pan with a lid is the exact one we gave our daughter for Christmas last year (actually, we gave her two so she’d be fixed up)
2 – an electric mixer – our Sunbeam electric mixer was a wedding gift and it’s still going strong. Yes, you can buy mixers that are a lot more expensive, but unless you’re a serious baker and use it all the time, I don’t really think the extra money is worth it. Just my opinion,
3 – and either a set of metal measuring cups and spoons, or
4 – a set of plastic measuring cups and spoons.
That’s it. And whether you choose metal or plastic measuring cups and spoons really is just a matter of personal preference and what you want to spend. I will say, though, that I have more than one set of each. I tend to keep measuring cups in the flour and sugar so I actually do use multiples.
How to make Easy Cherry Cheesecake
Easy Cherry Cheesecake
You'll only spend about 20 minutes total making this yummy dessert!
Ingredients
- 2/3 cup brown sugar
- 2 cups flour
- 2 sticks butter melted
- 2 8 ounce pkgs cream cheese
- 2 14 ounce cans sweetened condensed milk
- 2/3 cup lemon juice
- 2 teaspoons vanilla extract
- 2 cans cherry pie filling
Instructions
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Preheat oven to 350 degrees
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Mix brown sugar, flour, and melted butter in bowl and blend together
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Grease a 9×13 pan and press sugar mixture into the bottom
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Bake 15 minutes, let cool
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Beat cream cheese in mixing bowl till fluffy
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Add sweetened condensed milk and beat together with cream cheese till smooth
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Add lemon juice and vanilla and blend well
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Pour into 9×13 pan over cooled crust and then top with cherry pie filling
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Chill and serve when completely cooled
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