Go Back
Homemade Nanas Easy Cheesecake recipe photo

Nanas Easy Cheesecake

This Nanas Easy Cheesecake is a creamy delight! With a buttery crust and cherry topping, it’s the perfect dessert for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 2 cups all-purpose flour
  • 1 cup unsalted butter room temperature
  • 3 tablespoons granulated sugar
  • 1 pinch salt
For the Cheesecake Filling:
  • 24 ounces cream cheese 3 packages, room temperature
  • 2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
For the Topping:
  • 2 cans cherry pie filling 21-ounce cans or other flavor of choice
  • 8 ounces Cool Whip or TruWhip, thawed

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13-inch baking dish
  • Spatula
  • Refrigerator

Method
 

Prepare the Crust:
  1. In a mixing bowl, combine the 2 cups of all-purpose flour, 3 tablespoons of granulated sugar, and a pinch of salt. Add the 1 cup of room temperature unsalted butter and blend until the mixture resembles coarse crumbs.
  2. Press the crust mixture firmly into the bottom of your 9x13 inch baking dish. Preheat your oven to 350°F (175°C) and bake the crust for about 15 minutes, or until lightly golden.
Make the Cheesecake Filling:
  1. While the crust is baking, beat the 24 ounces of cream cheese in a mixing bowl until smooth and creamy. Gradually add in the 2 cups of powdered sugar and mix until well combined. Then, add the 2 teaspoons of pure vanilla extract and mix until thoroughly blended.
  2. Gently fold in the 8-ounce container of Cool Whip or TruWhip into your cream cheese mixture, being careful not to overmix.
Assemble the Cheesecake:
  1. Once your crust has cooled slightly, pour the cheesecake filling over the crust, smoothing it out evenly with a spatula. Return the dish to the refrigerator to chill for at least 4 hours, or overnight if possible.
  2. After the cheesecake has set, spread the 2 cans of cherry pie filling evenly over the top.
  3. Slice the cheesecake into squares and serve!

Notes

  • Store any leftovers covered in the refrigerator for up to 5 days.
  • You can freeze the cheesecake for up to 3 months; wrap it tightly in plastic wrap and foil.
  • Thaw frozen cheesecake in the refrigerator overnight before serving.