Cherry Cheesecake Dessert Recipe

This Cherry Cheesecake Dessert recipe is easy to make and is perfect for sharing during the holidays.

Cherry Cheesecake DessertWe‘ve been having really cold weather here in Minnesota and we’ve gotten some snow but things aren’t as bad as they have been for many of you in the midwest. Some of you have even told me about being stuck at home for days due to the ice storms! On those kinds of days it is best to just stay inside, keep warm, play board games, read books and do some baking! A couple of months ago, I shared a recipe for Blueberry Cheesecake Dessert that my husband’s grandmother gave me. With Christmas only a couple of weeks away, I thought that cherry version would be perfect.

Cheesecake RecipeTo make this cherry cheesecake dessert, crush 12 double graham crackers. Add melted butter and sugar to the graham cracker crumbs. Press into a 9×13 inch pan. Cream 2 packages of cream cheese. Then, add beaten eggs, sugar and vanilla. Pour the mixture over the crust and bake at 375 degrees for 25 or more minutes until done (top is dry to touch).

Cherry Cheesecake

Allow the cheesecake to cool and then top it with canned cherry pie filling.

Cherry Dessert RecipeSpread whipped topping over the cherry pie filling.

Cherry Cheesecake Dessert RecipeI love this Cherry Cheesecake Dessert recipe because it is easy to make and since it is in a 9×13 inch pan, it can serve a lot of people. Of course this recipe can be made any time of the year but the red cherry pie filling is perfect for Christmas!

Cherry Cheesecake Dessert Recipe

Cherry Cheesecake Dessert Recipe


  • 12 double graham crackers
  • 1/4 cup melted butter
  • 1/2 cup sugar
  • (2) 8 oz packages cream cheese - softened
  • 4 eggs, beaten
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 can cherry pie filling
  • 8 oz tub Cool Whip


  1. Crush double graham crackers.
  2. Add melted butter and sugar.
  3. Press into 9x13 inch pan.
  4. Cream together cream cheese.
  5. Add beaten eggs, sugar and vanilla.
  6. Pour over crust and bake at 375 degrees for 20 or more minutes until done (top is dry to touch).
  7. Cool and top with cherry pie filling and Cool Whip.

If you enjoyed this post, please consider leaving a comment or subscribing to The Gunny Sack to have future blog posts delivered to via email.


  1. Anna Bennett says:

    Oh Tonia,
    It looks so Yummmmy…

  2. Might be easy, but it looks crazy good!

  3. This looks so good. I just started following you and can’t wait to try your recipes. Thanks. Oh and I’m from Canada but my parents went to university in Minnesota.

Speak Your Mind


+ nine = 14