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5 from 7 votes

Cherry Cheesecake

By Britney
Prep: 45 minutes
Cook: 1 hour 15 minutes
Resting Time: 5 hours 30 minutes
Total: 7 hours 30 minutes
Servings: 10 servings
a slice of cherry cheesecake on a white plate covered in cherry pie filling.
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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.

Equipment

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Ingredients 

Graham Cracker Crust

  • 18 Graham Cracker Sheets, (or 2 cups of graham cracker crumbs)
  • 1/4 cup (55 g) Brown Sugar
  • 1/2 tsp (1 g) Cinnamon
  • 1/4 tsp (1.5 g) Kosher Salt
  • 10 tbsps (140 g) Salted Butter, (melted)

Cherry Cheesecake

  • 32 oz (908 g) Cream Cheese, (room temperature)
  • 1 1/2 cups (300 g) Sugar
  • 2 tbsp (16 g) Cornstarch
  • 3 Large (200 g) Eggs, (room temperature)
  • 1 Large Egg Yolk
  • 2 tsp (4 g) Vanilla Extract
  • 1/2 tsp (2 g) Almond Extract
  • 1 tbsp (15 g) Lemon Juice
  • 1 cup (230 g) Sour Cream, (room temperature)
  • 1/2 cup (119 g) Heavy Cream, (room temperature)
  • 21 oz (595 g) Cherry Pie Filling

Instructions 

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: 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. Reduce oven temperature to 325 degrees F.
  • 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. 
  • 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

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.
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.
Storing, Freezing, and Making Ahead
Storing and Freezing: 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. 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.

Nutrition

Calories: 844kcal, Carbohydrates: 81g, Protein: 11g, Fat: 55g, Saturated Fat: 31g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 0.5g, Cholesterol: 223mg, Sodium: 581mg, Potassium: 264mg, Fiber: 0.4g, Sugar: 47g, Vitamin A: 2117IU, Vitamin C: 3mg, Calcium: 146mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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