There’s something enchanting about a well-made cherry cheesecake—it’s a dessert that never fails to steal the show. I vividly remember the first time I prepared this recipe. It was for a family holiday dinner, and the rich, creamy filling paired with the tangy-sweet cherry topping had everyone raving for days.
The compliments flowed freely, and someone even remarked, “This tastes like it came from a bakery!” What makes this cherry cheesecake truly special is its simplicity; you don’t need to be a pastry chef to achieve a professional-quality result. Whether you’re looking for the perfect centerpiece for a festive occasion or simply indulging your sweet tooth, this recipe is guaranteed to become a favorite in your dessert repertoire.
Table of Contents
Why I Love This Cherry Cheesecake Recipe
- This recipe is deceptively easy—seriously! While cheesecakes often have a reputation for being tricky, this one is incredibly straightforward. Even my sister, who once struggled with making toast, nailed it on her first try!
- The flavor is reminiscent of a classic New York cheesecake, with all its creamy richness. While this version skips the lemon zest, you could easily add some for that authentic NY twist.
- What truly makes this cherry cheesecake shine is the perfect balance of textures and flavors—the creamy filling, the buttery crust, and the tart cherry topping that soaks into each bite. Whether you use fresh cherries or frozen ones, both options work beautifully. I love using fresh cherries when they’re in season, but frozen cherries are a lifesaver for those impromptu cheesecake cravings.
- And the best part? No water bath is required! I tested this recipe both ways and found the water bath unnecessary—it comes out just as creamy and luscious without the extra hassle. This recipe is as simple as it is indulgent, making it perfect for both beginner bakers and seasoned pros.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
(Substitute with digestive biscuits or gluten-free crackers if needed.) - 5 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces (3 packages) cream cheese, softened to room temperature
(Use full-fat for the creamiest texture.) - 1 cup granulated sugar
- 1 cup sour cream, at room temperature
(Substitute with full-fat Greek yogurt for a tangy twist.) - 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
For the Cherry Topping
- 2 cups fresh or frozen cherries, pitted and halved
(Tart cherries create a tangier topping, while sweet cherries add more richness.) - ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
How to Make Cherry Cheesecake
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool completely.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add granulated sugar and sour cream, and continue beating until fully incorporated.
- Mix in the vanilla extract.
- Add eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as this can incorporate too much air.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, smoothing it into an even layer.
- Place the springform pan on a baking sheet and bake for 55-70 minutes. The center should be slightly jiggly but mostly set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Step 4: Prepare the Cherry Topping
- In a medium saucepan, combine cherries and sugar over medium heat. Stir frequently until the cherries release their juices, about 5-7 minutes.
- In a small bowl, whisk together cornstarch and water. Add the slurry to the cherry mixture and bring to a boil.
- Reduce heat and simmer until the sauce thickens, about 2-3 minutes. Remove from heat and let cool completely.
Step 5: Serve
- Once the cheesecake is chilled and the cherry topping has cooled, spread the topping evenly over the cheesecake.
- Slice and serve! For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.
Tips and FAQs
Expert Tips
- Prevent Cracks: Avoid overmixing the filling and cool the cheesecake gradually in the oven to prevent cracks.
- Room Temperature Ingredients: Use room temperature cream cheese, eggs, and sour cream for a smooth batter.
- Neat Slices: Dip your knife in hot water and wipe it clean between cuts for perfect slices.
FAQs
- Can I use frozen cherries?
Yes, thaw and drain them first to prevent excess liquid. - What’s a gluten-free option for the crust?
Use gluten-free graham crackers or almond flour mixed with melted butter and sugar. - How do I store leftovers?
Refrigerate in an airtight container for up to 5 days. - Can I freeze it?
Yes! Wrap slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving. - Why is my cheesecake lumpy?
Cold cream cheese often causes lumps. Ensure it’s softened to room temperature before mixing. - What if my cherry topping is too runny?
Cook it longer or add more cornstarch slurry to thicken.
More Dessert Recipes:
- Perfect Pumpkin Swirl Cheesecake
- Easy Caramel Brownie Cheesecake
- Cracker Barrel Pancake Recipe: Delicious Breakfast
- Taro Flavored Pancake Recipe
This cherry cheesecake is a dream come true for dessert lovers—a rich, creamy filling topped with a vibrant cherry glaze that’s as beautiful as it is delicious. Whether you’re making it for a festive occasion, a casual dinner, or just because, this recipe is sure to be a hit. If you try it, I’d love to hear from you! Leave a comment below, rate the recipe, or share a photo of your creation on social media—don’t forget to tag me. Let’s celebrate the joy of baking together this Cherry Cheesecake!
PrintCherry Cheesecake
- Total Time: 1 hour 15 minutes
Description
Discover the ultimate cherry cheesecake recipe! Creamy, luscious, and topped with sweet cherries—perfect for any occasion. Easy to make and always impressive
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- Substitute with digestive biscuits or gluten-free crackers if needed.
- 5 tablespoons granulated sugar
- 6 tablespoons unsalted butter (melted)
For the Cheesecake Filling
- 24 ounces 3 packages cream cheese, softened to room temperature
- Use full-fat for the creamiest texture.
- 1 cup granulated sugar
- 1 cup sour cream (at room temperature)
- Substitute with full-fat Greek yogurt for a tangy twist.
- 1 teaspoon vanilla extract
- 3 large eggs (at room temperature)
For the Cherry Topping
- 2 cups fresh or frozen cherries (pitted and halved)
- Tart cherries create a tangier topping, while sweet cherries add more richness.
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool completely.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes.
- Add granulated sugar and sour cream, and continue beating until fully incorporated.
- Mix in the vanilla extract.
- Add eggs one at a time, beating on low speed after each addition. Be careful not to overmix, as this can incorporate too much air.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, smoothing it into an even layer.
- Place the springform pan on a baking sheet and bake for 55-70 minutes. The center should be slightly jiggly but mostly set.
- Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Step 4: Prepare the Cherry Topping
- In a medium saucepan, combine cherries and sugar over medium heat. Stir frequently until the cherries release their juices, about 5-7 minutes.
- In a small bowl, whisk together cornstarch and water. Add the slurry to the cherry mixture and bring to a boil.
- Reduce heat and simmer until the sauce thickens, about 2-3 minutes. Remove from heat and let cool completely.
Step 5: Serve
- Once the cheesecake is chilled and the cherry topping has cooled, spread the topping evenly over the cheesecake.
- Slice and serve! For the cleanest slices, dip your knife in hot water and wipe it clean between cuts.
- Prep Time: 5 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert