Ingredients:
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cheesecake Layer:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- For the Cherry Topping:
- 1 can (21 oz/595 g) cherry pie filling
- Fresh cherries for garnish (optional)
- Crushed nuts or cookie crumbs for garnish (optional)
Instructions:
- Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9×13-inch (23×33 cm) baking dish. Refrigerate while preparing the cheesecake layer.
- Prepare the Cheesecake Layer:
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Gently fold the whipped cream mixture into the cream cheese mixture until well combined and smooth.
- Spread the cheesecake mixture evenly over the prepared crust.
- Add the Cherry Topping:
- Spread the cherry pie filling evenly over the cheesecake layer.
- Garnish with fresh cherries and crushed nuts or cookie crumbs if desired.
- Chill and Serve:
- Refrigerate the dessert for at least 4 hours, or overnight, to allow it to set.
- Slice into squares and serve chilled
