Best Unbaked Cherry Cheesecake

Simple crust created from graham cracker crumbs, butter, and white sugar. Crust mixture pressed onto bottom and sides of pie plate and topped with filling prepared from cream cheese, powdered sugar, vanilla extract and whipped cream. Cheesecake is chilled several hours and topped with ready-made cherry pie filling.

Ingredients -

1-1/4 cups Graham Cracker Crumbs
1/4 cup Butter, softened
1/4 cup White Sugar

Filling:
1 (8 ounces) package Cream Cheese
1 cup Powdered Sugar
1 teaspoon Vanilla Extract
1 cup Heavy Cream, whipped
1 (12.5 ounces) can Cherry Pie Filling

Preparation:

1. Mix together the butter, sugar, and graham cracker crumbs in a bowl until well incorporated and crumbly.

2. Press the mixture into a pie plate, going up the sides as much as possible.

3. Beat together the sugar, vanilla and cream cheese in a bowl until smooth and spreadable.

4. Whisk the whipped cream into the cream cheese mixture until it is smooth.

5. Pour the cream cheese into the prepared crust.

6. Smooth the top with a spatula, and refrigerate until it is firm which takes about 2 to 3 hours.

7. Spread the cherry pie filling over the top, and refrigerate until serving.

Cheesecake Making Tips -

Springform Pan

Springform pans are a two piece pan with latch on the side of the pan that when released frees the side of the pan from the side of the cake. The pan was specially designed for this purpose and is well worth owning.

Cheesecake Making Tips -

Butter

Pure dairy butter has at least 80% fat, 10-18% water and 2-4% milk solids or whey. There are two type of butter: lactic butter and sweet cream butter. Both varieties are available in salted and unsalted form.