Cherry Cheesecake

4.5 from 4 reviews



For the crust:

  • 1 cup of graham cracker crumbs
  • ¼ cup of unsalted butter, melted

For the filling:

  • 2 (8 ounce) packages of cream cheese, softened
  • 1 300ml can of condensed milk
  • 2 large eggs
  • 2 tsp of vanilla extract
  • 2 tsp lemon extract
  • 1 can Ruby Cherry Pie Filling


  1. Preheat the oven to 350 º F.
  2. In a medium bowl, combine graham cracker crumbs and melted butter.
  3. Use a fork to mix everything together and then pour the mixture into the baking pan.
  4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
  5. Remove from the oven to a cooling rack. Do not turn off the oven.
  6. Meanwhile, using a stand or electric mixer, beat cream cheese and condensed milk until smooth.
  7. Then add in eggs, lemon extract, and vanilla extract.
  8. Continue to beat until creamy and combined.
  9. Pour filling over the crust and spread evenly with a spatula.
  10. Return pan to the oven and bake for 25 minutes or until filling is set but still jiggly in the center.
  11. Cool for an hour then refrigerate until completely chilled.
  12. Pour in Ruby Cherry Pie Filling on top and then put it back in the fridge for an hour to chill before serving.