Make this creamy cherry cheesecake for the perfect dessert! This classic recipe has a silky smooth cream cheese filling inside of a buttery graham cracker crust, and is then topped with cherry pie filling. The sweet flavors of the cherries are a delicious complement to the creamy filling and crisp crust.
For more cheesecake recipes, try this apple pie stuffed cheesecake!
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Cherry Cheesecake is one of those timeless desserts that will always be a hit! My cherry cheesecake recipe is fun and a little different - but SO delicious.
The cheesecake filling is incredibly smooth and creamy - not even joking, it literally melts in your mouth! It also has a touch of almond extract to really enhance those cherry flavors - yum!
And the graham cracker crust is SO buttery and delicious and has a touch of cinnamon. These subtle enhancements really accentuate the sweet cherry sauce that goes on top.
This is an easy cheesecake recipe, just be sure to follow the tips and tricks so that it turns out perfectly! Also, if you prefer a no bake cheesecake recipe, I provide instructions on how to do that as well! Don't worry, I was sure to hook you up! 🙂
Why You'll LOVE This Recipe
- It's a traditional cheesecake - but better! The creamy filling with the gorgeous plump red cherries on top make this such a delicious dessert. Best part, once the cheesecake is baked, you just pour the cherry sauce on top and you're done!
- It's the perfect dessert! Whether it's Thanksgiving, Easter, a Fourth of July Cookout, or just a nice Sunday dinner or family gathering, cherry cheesecake is a delicious treat that can be enjoyed no matter the occasion!
- Simple ingredients! This is the perfect recipe for minimal ingredients that are easy to find and don't require a special trip to a specialty grocery store.
Tips for the Perfect Cheesecake
- Use room temperature ingredients! This includes room temperature eggs, cream cheese, heavy cream, and sour cream. Using room temperature ingredients allows for the cheesecake batter to come together smoothly without curdling or forming clumps. For best results, leave these ingredients out at room temperature for 30 minutes to an hour prior to baking OR place in warm water for about 20-30 minutes.
- Water bath! Yep, we're giving our cheesecake a bath in the oven. The water bath creates steam in the oven which prevents the cheesecake from drying out and also prevents cracking. It's quite simple to do. Pour boiling water into a 9x13 pan and place it on the bottom rack and place the cheesecake on the middle rack. Close the oven quickly to trap in all of the steam and bake as usual!
- Cooling time: it is critical allow the cheesecake to cool very slowly. Once finished, the cheesecake will cool in a turned-off oven for 1 hour and then in the refrigerator for at least 4 hours (overnight for best results).
- Don't open the oven! Once the cheesecake is baking, do not open the oven! Opening the oven door causes the temperature of the oven to drop and can also cause the cheesecake to crack from the quick temperature change.
- Be sure to use a hand mixer or electric mixer. The batter for the cheesecake in very heavy and I've found that using a baking device gets the batter nice and smooth without lumps.
Cheesecake Ingredients
- Full-Fat Cream Cheese - be sure to use full-fat cream cheese for that ultra creamy texture. Philadelphia cream cheese is my fave. Of note, we're using softened cream cheese so be sure to leave out the cream cheese for about 30 minutes prior to starting. Please don't use fat-free cream cheese. It'll change the texture and flavor of the cheesecake entirely.
- Heavy Cream - this is key to getting that super creamy texture. Be sure to use room temperature heavy cream though, cold heavy cream will cause the batter to become clumpy.
- Sour Cream - sour cream adds a nice tang to the flavor of the cheesecake, but it also adds a richness to the texture to make a super creamy cheesecake filling.
- Almond Extract - just a touch of almond extract really ups the flavor!
- Lemon Juice - the lemon juice balances the sweet and creamy flavors. It also lightens it a bit as cheesecake can be heavy sometimes. You only need 1 tbsp!
- Graham Crackers - I use graham cracker sheets and pulse them in the food processor until crumbs form. However, if you prefer to use store bought graham cracker crumbs, you'll need about 2 cups.
- Cherry Filling - I used the canned stuff. It's simply easier to use and fresh cherries are only around for a short time of the year, so the canned stuff is what I went with. You'll just need one 21 oz can of cherry pie filling. You can make your own homemade cherry pie filling if you'd like!
How to make a Cherry Cheesecake From Scratch
Prepare the Graham Cracker Crust
- Preheat the oven to 350 degrees F. Then begin making the graham cracker crust. Combine graham crackers, sugar, and a kosher salt in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip:Â you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!)
- Line a 9 inch springform pan with parchment paper and add graham cracker crumbs. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool. (Image 1)
- Make the water bath - add 8 cups of water to a pot and bring to a boil.
Make the Cheesecake Filling
- Add room temperature cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract, almond extract, lemon juice, and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next.
- Scrape down the sides of the bowl with a rubber spatula and continue to mix to ensure cheesecake mixture is smooth. Then add and sour cream and mix until smooth. (Image 2)
Bake the Cheesecake
- Add cheesecake batter to the cooled graham cracker crust. Smooth into an even layer with an offset spatula or butter knife.
- Pour hot water into a 9x13 pan. Place the cheesecake into the oven on the middle rack and carefully and swiftly place the roasting pan on the bottom rack of the oven. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 10 minutes.
- Once the cheesecake is finished baking, it should be slightly jiggly - like jello. Turn off the oven and crack the oven door. Let the cheesecake sit for one hour in the oven. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
- Just before serving, pour the cherry pie filling on top and enjoy!
How to know when Cheesecake is Done
To determine if a cheesecake is done, look for slightly puffed and set edges with a slight jiggle in the center. Alternatively, you can use an instant read thermometer to measure the internal temperature, aiming for around 150-155°F (65-68°C).
Remember that cheesecakes continue to set as they cool, so allow it to cool completely at room temperature before refrigerating.
No-Bake Cheesecake Option!
If you're short on time or simply looking for a no bake cherry cheesecake recipe, simply make my Philadelphia no bake cheesecake and pour the cherry pie filling on top of the cheesecake before serving.
Storing, Freezing, and Making Ahead
Storing: To store cherry cheesecake, first, ensure it has cooled completely. Then, cover it tightly with plastic wrap or aluminum foil to prevent air exposure and retain moisture. Alternatively, transfer the cheesecake to an airtight container. Store it in the refrigerator for up to 5-7 days.
Freezing: If you plan to store it for longer, consider freezing it following the steps mentioned earlier. Remember to add the cherry topping before serving if you froze it without it.
Making Ahead: Prepare the cheesecake according to your recipe, but hold off on adding the cherry topping until you're ready to serve. Once the cheesecake has cooled completely, cover it tightly and store it in the refrigerator for up to 24-48 hours before adding the cherry topping and serving. This allows the flavors to meld and the cheesecake to set properly.
Recipe FAQs
There are a couple of reasons as to why a cheesecake can crack. Firstly, it could be because it cooled off too quickly. Leave the cheesecake in the oven to cool with the oven door open to prevent this from happening. Another reason could be that the batter was overmixed. When you mix the cheesecake filling too much or too quickly, it incorporates air into the cream cheese mixture and when it bakes, the bubbles rise to the top causing cracks.Â
Yes, cherry cheesecake can be frozen. However, it's best to freeze it without the cherry topping as the texture of the fruit may change when thawed. Wrap the cheesecake tightly in plastic wrap or aluminum foil, then place it in an airtight container or heavy-duty freezer bag to prevent freezer burn. Thaw the cheesecake overnight in the refrigerator before serving.
Sour cream is used in cheesecake for its tangy flavor and creamy texture, which enhances the richness of the dessert. Additionally, the acidity of sour cream helps balance the sweetness of the cheesecake and provides a subtle tang that complements the cream cheese. It also contributes to the smooth and creamy consistency of the filling, resulting in a velvety texture.
Yes, you can substitute Greek yogurt for sour cream in cheesecake. Greek yogurt provides a similar tangy flavor and creamy texture, making it a suitable replacement. Adjust the consistency of the cheesecake batter as needed, as Greek yogurt may be slightly thicker than sour cream.
Cornstarch is added to cheesecake recipes to help stabilize the filling and prevent cracks during baking. It acts as a thickening agent, binding the ingredients together and providing structure to the cheesecake. Additionally, cornstarch helps absorb excess moisture, resulting in a smoother and creamier texture in the finished cheesecake.
More Cheesecake Recipes
For more delicious recipes, be sure to give these cheesecakes a try too:
- Matcha Cheesecake
- Chocolate Chip Cheesecake
- Tiramisu Cheesecake
- Cherry Cheesecake Bars
- Snickerdoodle Cheesecake
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Cherry Cheesecake
Equipment
- Stand Mixer
- 9x13 baking dish (for the water bath)
Ingredients
Graham Cracker Crust
- 18 Graham Cracker Sheets (or 2 cups of graham cracker crumbs)
- ¼ cup Brown Sugar
- ½ tsp Cinnamon
- ¼ tsp Kosher Salt
- 10 tbsps Salted Butter (melted)
Cherry Cheesecake
- 32 oz Cream Cheese (room temperature)
- 1 ½ cups Sugar
- 2 tbsp Cornstarch
- 4 Large Eggs (room temperature)
- 1 tsp Vanilla Extract
- ½ tsp Almond Extract
- 1 tbsp Lemon Juice
- 1 cup Sour Cream (room temperature)
- ½ cup Heavy Cream (room temperature)
- 21 oz Cherry Pie Filling
Directions
Prepare the Graham Cracker Crust
- Preheat the oven to 350 degrees F. Then begin making the graham cracker crust. Combine graham crackers, brown sugar, cinnamon, and kosher salt in a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip:Â you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!)
- Add graham cracker crumbs to a 9-inch springform pan. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
Make the Cheesecake Filling
- Add room temperature cream cheese, sugar, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla extract, almond extract, lemon juice. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl and begin adding eggs, one at a time, allowing each egg to become fully incorporated prior to adding the next.
- Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
Bake the Cheesecake
- Add cheesecake batter to the cooled graham cracker crust. Smooth into an even layer with an offset spatula or butter knife.Â
- Carefully pour hot water into a 9x13 baking dish and place into the oven on the bottom rack. Then place the cheesecake into the oven on the middle rack. Quickly close the oven door to make sure to trap in the steam. Bake for 1 hour and 15-20 minutes, until the center is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let it sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
- Just before serving, pour the cherry pie filling on top and enjoy!
Notes
- Use room temperature ingredients! This includes room temperature eggs, cream cheese, heavy cream, and sour cream. Using room temperature ingredients allows for the cheesecake batter to come together smoothly without curdling or forming clumps. For best results, leave these ingredients out at room temperature for 30 minutes to an hour prior to baking OR place in warm water for about 20-30 minutes.
- Water bath! Yep, we're giving our cheesecake a bath in the oven. The water bath creates steam in the oven which prevents the cheesecake from drying out and also prevents cracking. It's quite simple to do. Pour boiling water into a 9x13 pan and place it on the bottom rack and place the cheesecake on the middle rack. Close the oven quickly to trap in all of the steam and bake as usual!
- Cooling time:Â it is critical allow the cheesecake to cool very slowly. Once finished, the cheesecake will cool in a turned-off oven for 1 hour and then in the refrigerator for at least 4 hours (overnight for best results).
- Don't open the oven! Once the cheesecake is baking, do not open the oven! Opening the oven door causes the temperature of the oven to drop and can also cause the cheesecake to crack from the quick temperature change.
- Be sure to use a hand mixer or electric mixer. The batter for the cheesecake in very heavy and I've found that using a baking device gets the batter nice and smooth without lumps.
OMG Britney, that cheesecake was awesome! I took it for dessert to a friends house and everyone gave me a compliment! This is the first time I am making a cheesecake! So kudos to you for inspiring me.
Made recipe as written. Went off like clock work. Makes a creamy smooth cheese cake with exceptional flavors. Good for just about any topping you choose. Love the general cheese cake making tips. Thanks for a new "go to" recipe. It's a keeper.
Thanks so much, I'm so happy that you enjoyed it!