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Cherry Lemon Cheesecake

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A creamy lemon-infused cheesecake with a buttery graham cracker crust, topped with a sweet and tangy cherry swirl, perfect for any occasion.

Ingredients

1 ½ cups graham cracker crumbs

6 tbsp melted butter

16 oz cream cheese, softened

¾ cup sugar

2 large eggs

1 tsp vanilla extract

Zest of 1 lemon

2 tbsp lemon juice

1 cup cherry pie filling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press this mixture firmly into the bottom of an 8x8-inch baking pan to form the crust.
  3. In a separate large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
  5. Pour the cream cheese filling over the prepared crust in the pan.
  6. Spoon the cherry pie filling on top of the cheesecake batter and use a knife to gently swirl the cherries into the lemon cheesecake mixture, creating a marbled effect.
  7. Bake for 40-45 minutes, or until the cheesecake is set but still slightly jiggly in the center.
  8. Remove from the oven and let cool completely at room temperature.
  9. Refrigerate for at least 2 hours before serving to allow the cheesecake to firm up and flavors to meld.

Notes

  • Substitute cherry pie filling with fresh or frozen cherries for a more natural topping.
  • Add a tablespoon of almond extract for a nutty twist.
  • Use lime zest and juice instead of lemon for a different citrus flavor.
  • Top with whipped cream or toasted almonds for extra texture and flavor.
  • Make it gluten-free by using gluten-free graham cracker crumbs or crushed nuts for the crust.
  • Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.
  • Cheesecake is best served chilled and is not recommended to be reheated.

Nutrition

Find it online: https://recipesbyjanet.com/cherry-lemon-cheesecake/