Creamy Fruit-Topped Cheesecake
Creamy, fruity, and cheesy. The Graham cracker crust just brings all that goodness together, where each bite includes the salty, sweet crust, creamy filling, and fruit for freshness.
At one time, I had a cherry-topped cheesecake recipe card that I made many times over with great results. Somehow, I lost it! I found one similar online, but felt I needed to make some adjustments.
The result is this cheesecake, where the fruit topping can be exchanged for another. In this case, cherries or blueberries work well – fruit pie filling is perfect. But think outside the box, sliced peaches dredged with sugar and left to create juices would also be ideal to serve over the cake, or on each serving.
The only limitation is one’s imagination. Make several toppings and let each person choose their favorite for a fun idea!
Creamy Fruit-Topped Cheesecake
Equipment
- 1 10-inch springform pan
- 1 Kitchenaid mixer optional
- 1 Food processor optional
Ingredients
Crust Ingredients:
- 14 1 1/2 pkgs Graham crackers
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
Filling Ingredients:
- 3 8 oz pkgs cream cheese, at room temperature
- 1 cup granulated sugar
- 4 eggs, at room temperature
- 1 1/2 tsp vanilla extract
Sour Cream Topping Ingredients:
- 1 1/4 cups sour cream
- 2/3 cup granulated sugar
Strawberry Topping Ingredients:
- 2 cups strawberries, cleaned and sliced
- 3 tbsp granulated sugar
Cherry Topping Ingredients:
- 1(16 oz) can cherry pie filling
Blueberry Topping Ingredients:
- 1(16 oz) can blueberry pie filling
Instructions
- Preheat the oven to 325 degrees.
Graham Cracker Crust:
- Place graham crackers in a food processor and process until they are crumbs. Add the sugar and melted butter; process until the mixture is well combined. If you don't have a food processor, place crackers in a zip-lock bag and crush them using a rolling pin or meat mallet.
- Pour the graham cracker mixture into a 10-inch springform pan, and press the mixture evenly over the bottom and up the sides of the pan. You can also use the bottom of a glass to help press the crumbs down.
- Bake the crust in a preheated oven for 10 minutes.
- Remove the crust from the oven and turn the oven up to 375 degrees while you mix the cream cheese filling.
Cream Cheese Filling:
- While the crust bakes, place the cream cheese in a mixer fitted with a paddle attachment. Cream the cheese until smooth and creamy, stopping periodically to push the mixture down from the sides, using a spatula.
- Add the sugar and continue to beat the mixture. Add eggs, one at a time, adding the vanilla after the last egg addition.
- Remove the crust from the oven and pour the cream cheese mixture evenly into the shell. Return the cake to the oven and bake for 15 minutes.
- Turn the oven down to 325 and bake for approximately 50 minutes longer. The center should be almost set with a slight wobble when gently shaken, and the edges firm.
Sour Cream Topping:
- While the cheesecake bakes, mix the sour cream and sugar to combine.
- Remove the cheesecake from the oven and top with the sour cream mixture. Return to the oven and bake for 7-10 minutes.
- Remove the cheesecake from the oven. Let the cake cool before refrigerating.
Strawberry Topping:
- If you haven't already, clean and slice the strawberries. Add the sugar and let the mixture sit to create juices. Once the cheesecake is chilled and set, spoon the strawberries over the cake. Or optionally, the strawberries can be served with individual servings.
Cherry Topping:
- Open the can of cherry pie filling and top the chilled cheesecake, or serve over individual slices.
Blueberry Topping:
- Open the can of blueberry pie filling and top the chilled cheesecake, or serve over individual slices.
To Store:
- Keep the cheesecake covered and stored in the refrigerator. It keeps for 3-4 days.
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