Small Cheesecake
This small cheesecake is baked in a 6-inch springform pan. It has a graham cracker crust and a baked new york style cheesecake. It is topped with a cherry topping.
Servings: 8 small slices
Calories: 508kcal
Ingredients
Graham Cracker Crust
- 1 1/2 cups Graham cracker crumbs 1 sleeve of graham crackers
- 1/8 cup White granulated sugar
- 5 TBSP Unsalted butter melted
Cheesecake
- 16 oz Cream cheese room temperature
- 1/2 cup White granulated sugar
- 1/4 cup Sour cream room temperature
- 1/8 cup Heavy cream
- 1 tsp Pure vanilla extract
- 3 Large eggs room temperature
Cherry Topping
- 1 lb Cherries I used frozen cherries. Make sure they are pitted
- 1/2 cup White granulated sugar
- 2 TBSP Cornstarch
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F. Spray a 6-inch springform pan with baking non-stick spray. Line the bottom with a 6-inch or 8-inch parchment paper circle. Spray again.
- Using a food processor, blend the graham crackers into a fine crumb. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter and mix with a fork.1 1/2 cups Graham cracker crumbs, 1/8 cup White granulated sugar, 5 TBSP Unsalted butter
- Pour the 3/4ths of the crumbs into the pan. Use your hands to press the crust up 3/4ths the sides of the pan. Then, use the back of a spice jar to compact the bottom of the crust.
- Bake for 10 minutes.
Cheesecake
- Start this once the crust is done baking so it can cool. Using a mixer, beat the cream cheese on high speed for 1 minute. Add in the sugar and beat again for 1 minute. Scrape the bowl using a rubber spatula.16 oz Cream cheese, 1/2 cup White granulated sugar
- Add in the sour cream, heavy cream, and vanilla. Beat on medium until creamy.1/4 cup Sour cream, 1/8 cup Heavy cream, 1 tsp Pure vanilla extract
- Add in the eggs one at a time on low speed. Add as little air as possible during this step.3 Large eggs
- Pour the cheesecake batter on top of the crust. Prepare a water bath.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the spring form pan inside the roasting pan. Fill with hot water halfway up the spring form pan. This method works great, but can sometimes leak water into the crust.
- Bake for 55-65 minutes until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and let it sit for 30 minutes to slowly cool.
- Transfer the pan to a cooling rack and cool completely. Cover with foil and chill overnight or at least 6 hours.
Cherry Topping
- In a medium saucepan, add the cherries, sugar, and cornstarch. Heat on medium until the juice release and starts to bubble. Cook for 5 minutes until it starts to thicken. Cool completely before using.1 lb Cherries, 1/2 cup White granulated sugar, 2 TBSP Cornstarch
- Take the pan and the parchment paper off of the cheesecake. Pour the cherry topping on top of the cheesecake.
Nutrition
Calories: 508kcal | Carbohydrates: 55g | Protein: 6g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 287mg | Potassium: 245mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1116IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 1mg