For the Crust:
7 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs (from approximately 9 whole crackers)
3 tablespoons granulated sugar
For the Filling:
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract
1 container (8 ounces) of Cool Whip
1 can (21 ounces) cherry pie filling
Creating the Crust:
Melt the butter in a medium bowl, using the microwave for about 30 seconds or until completely melted.
Combine the melted butter with graham cracker crumbs and sugar, mixing thoroughly.
Press this mixture firmly into the bottom of a greased 8 x 8-inch baking dish. Set it aside as you prepare the filling.
Preparing the Filling:
In a large bowl, blend the cream cheese with a mixer until smooth, ensuring no lumps remain.
Add the powdered sugar and vanilla extract, continuing to mix until well combined.
Gently fold in the Cool Whip, mixing until just combined to maintain a light, fluffy texture.
Spread this creamy filling evenly over your prepared crust using a spoon or an offset spatula for a smooth finish.
Top the cheesecake with the cherry pie filling, carefully spreading it out to cover the cream cheese layer.
Chilling the Cheesecake:
Refrigerate the cheesecake for at least 2 hours, allowing it to set properly and the flavors to meld together.
When ready, cut into squares and serve this delightful Cherry Cheesecake. Each bite is a harmonious blend of a crunchy crust, velvety cream cheese, and the sweet-tart goodness of cherries. Enjoy this classic dessert that’s sure to be a hit on any dessert table!