Ingredients:

  • 1.5 cups (150g) graham cracker crumbs
  • 1/3 cup (65g) granulated sugar
  • 6 tbsp (85g) unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 24 oz (680g) cream cheese, softened
  • 14 oz (395g) sweetened condensed milk
  • 3 large eggs, room temperature
  • 0.25 cup (60ml) lemon juice
  • 1 tbsp vanilla extract
  • 2 tbsp all-purpose flour
  • 21 oz (600g) cherry pie filling
  • 1 tsp almond extract

Instructions:

  1. Preheat oven to 180°C (350°F). Mix graham crumbs, sugar, and melted butter. Press firmly into a 9-inch (23cm) springform pan.
  2. Bake the crust for 8 minutes. Remove and let cool completely.
  3. In a large bowl, beat softened cream cheese until completely smooth and lump-free.
  4. Gradually whisk in sweetened condensed milk, eggs, lemon juice, vanilla, and flour until just combined, avoiding over-mixing.
  5. Pour filling over the cooled crust and bake on the center rack for 50-55 minutes until the edges are set but the center still jiggles slightly.
  6. Cool at room temperature for 1 hour, then refrigerate for at least 4 hours.
  7. Mix cherry pie filling with almond extract and spread over the chilled cheesecake before serving.