Cherry Cheesecake Recipe

This cherry cheesecake has a smooth, silky, and creamy base topped with a sweet and sour cherry topping! Its truly the best homemade cherry cheesecake recipe that will a favorite all year round! Based on my recipe for classic New York cheesecake.

Theres no better dessert than homemade cherry cheesecake! What makes this the best cherry cheesecake is the perfect balance of sweet and tart flavors from the cherry topping. Its a fantastic complement to the soft and silky-smooth interior made of cream cheese and sour cream!

If you prefer softer, creamier cheesecakes, youre going to love this recipe! I find some cheesecakes to be too dense and stiff but this recipe will give you a tall, melt-in-your-mouth cheesecake thats guaranteed to be a favorite for Thanksgiving, Christmas, and any special occasions!

Best of all, this can be made ahead of time and still taste amazing! I recommend storing the cherry topping separately and topping the cheesecake right before serving.

Fresh or frozen cherries can be used for the cherry topping. I used frozen pie cherries which are also called sour cherries. This is loosely based on my recipe for Cherry Pie Filling and Cherry Sauce.

To make the cherry topping, simply combine the pitted cherries, sugar, cornstarch, water, and optionally lemon juice in a pot and bring to a boil. It will thicken up into a luscious cherry glaze thats a beautiful bright red color.

As cherries naturally vary in how sweet and tart they are, youll need to adjust with more sugar or lemon juice. Also, frozen cherries release more liquid than fresh cherries so add less water if using frozen cherries.

Once cooled, spoon the cherry topping over the cheesecake or serve it on the side. The cherry topping will keep in the fridge for up to 3 or 4 days.

To serve the cherry cheesecake, use a long, thin knife thats been dipped in hot water and wiped dry. Warming up the knife will give you smooth, clean slices that easily cut through the cheesecake. Be sure to wipe the knife clean, dip it in hot water, and dry it off again before cutting another slice.

Cherry Cheesecake

A scrumptious no water-bath Cherry Cheesecake with a sweet graham cracker crust and light lemon accents all topped with premium tart cherry filling.

Prep: 35min

Total: 9h45min

Yield: 12

Nutrition Facts: servingSize None, calories 531 calories, Sugar 26.7 g, Sodium 306.3 mg, Fat 36.5 g, Saturated Fat 21 g, Trans Fat 0.1 g, Carbohydrate 45 g, Fiber 0.6 g, Protein 7.5 g, Cholesterol 161.8 mg

Ingredients:

• 1 ¾ cup graham cracker crumbs
• ⅓ cup granulated sugar
• 7 tablespoons butter melted
• 32 ounces full-fat cream cheese softened
• 1 cup sugar
• ½ cup sour cream room temperature
• 1 teaspoon vanilla extract
• 2 teaspoon lemon juice
• 1 tablespoon lemon zest
• 4 eggs room temperature
• 1 (21 ounce) can of cherry pie filling

Instruction:

1. Preheat oven to 350 degrees. Butter the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
2. Mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press it into the bottom and up about an inch on the sides of the pan.
3. Bake for 10 minutes. Let the crust fully cool before proceeding with the rest of the recipe.
4. Reduce the oven temperature to 300 degrees. Fill a large baking dish with hot water and place it on the rack below the middle rack.
5. Using a stand mixer with a paddle attachment or hand mixer on medium speed beat the cream cheese and sugar until smooth and creamy while scraping down the bowl and the beaters with a rubber spatula several times. Add the sour cream, vanilla, lemon juice, and lemon zest, mixing until incorporated, scraping down the bowl again.
6. Turn the mixer to low speed and add the eggs one at a time, mixing just until incorporated. Pour the cream cheese mixture into the cooled crust. Bake for 70 minutes, and then turn the oven off. Using a wooden spoon, prop open the oven door about 1- 1 1/2 inches. Leave the cheesecake in the oven to cool down slowly for 1 hour.
7. Place the cheesecake on a wire rack to fully cool. Once the cheesecake cools, cover the springform pan with plastic wrap and refrigerate for at least 6 hours up to overnight. Using a sharp thin knife, run the rim of the pan, loosening the cheesecake from the pan. Unbuckle the pan and carefully lift the ring up. Leaving the cheesecake in the bottom rim, gently spoon the cherry filling onto the cheesecake.
8. Refrigerate until ready to serve. Promptly refrigerate leftovers.

No-Bake Cherry Cheesecake {9×13 size}

Light and fluffy cream cheese center, topped with sweet and tart cherry pie filling, all sitting on a buttery, sweet graham cracker crust.

Yield: 20

Ingredients:

• 12 large graham crackers, crushed into tiny crumbs
• ⅓ cup granulated sugar
• 9 Tbsp salted butter, melted
• 1 (8 oz) package cream cheese, softened
• 1 (8 oz) tub of Whipped Topping
• ½ cup powdered sugar
• ½ tsp vanilla extract
• 1 can cherry pie filling

Instruction:

1. In a medium-sized bowl, combine the crushed graham crackers and granulated sugar. Stir until combined.
2. Add the melted butter. Mix well until all crumbs are coated with butter and mixture sticks together when pressed.
3. Next, with cooking spray, lightly spray the bottom of a 9×13 glass baking dish. Press graham cracker crumb mixture evenly in the bottom of the dish. Set aside.
4. In a medium-sized bowl, use a hand mixer to beat the softened cream cheese slightly before adding the powdered sugar and vanilla. Add powdered sugar and vanilla. Beat for one minute or until there aren’t any lumps.
5. Next, add half of the Whipped Topping and mix until there are no lumps. Add the rest of the Whipped Topping and mix until well-blended. The mixture will be a little thick.
6. Evenly space dollops of the cream cheese mixture over the crust, and then gently spread and evenly smooth out with the back of a soup spoon over entire crust. Spreading the mixture in this manner will help keep the crust from pulling up.
7. Once cream cheese layer is evenly spread on top of the crust, add the cherry pie filling by spooning it out slowly and evenly over the whole cheesecake. This will help keep the cherry topping layer from mixing into the cream cheese layer. It also evenly spaces the cherries out, so they’re not all on one side of the dessert.
8. After placing the topping on, cover dessert with a tight-fitting lid or plastic wrap. Refrigerate at least two hours or until ready to serve.

Cherry Cheesecake

This cherry cheesecake has a smooth, silky, and creamy base topped with a sweet and sour cherry topping! It’s truly the best homemade cherry cheesecake recipe that will a favorite all year round!

Prep: 15min

Total: 150min

Serving Size: 1 serving

Nutrition Facts: calories 256 kcal, Carbohydrate 42 g, Protein 3 g, Fat 9 g, Saturated Fat 4 g, Trans Fat 0.1 g, Cholesterol 60 mg, Sodium 187 mg, Fiber 2 g, Sugar 34 g, unSaturated Fat 3 g, servingSize 1 serving

Ingredients:

• 1 cup graham cracker crumbs (See Note 1)
• 2½ Tablespoons butter (melted)
• 1 ½ Tablespoons sugar
• pinch of salt
• 2 8oz packages cream cheese (softened, see Note 2)
• 2 eggs
• ⅔ cup sugar
• ⅔ cup sour cream (see Note 3)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 lb pitted cherries (fresh or frozen; about 3½ cups)
• 3 to 6 Tablespoons sugar (start with less and adjust)
• 1 Tablespoon lemon juice
• 1 Tablespoon cornstarch
• 2 to 4 Tablespoons water (start with less and adjust)

Instruction:

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2. {‘@type’: ‘HowToSection’, ‘name’: ‘Crust’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Mix the graham cracker crumbs with the melted butter, sugar, and salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.’, ‘name’: ‘Graham cracker crust’, ‘url’: ‘https://drivemehungry.com/cherry-cheesecake/#wprm-recipe-12410-step-1-0’}]}
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How to make the PERFECT CHEESECAKE with Cherry Sauce

FAQ

What is the difference between New York style cheesecake and regular cheesecake?

Can I use condensed milk instead of heavy cream in cheesecake?

What not to do when making cheesecake?

1. Get Your Crust Right. …
2. Don’t Go Low-fat. …
3. Don’t Use Cold Ingredients. …
4. Do I Really Have to Do a Water Bath? …
5. Don’t Overbake. …
6. Don’t Rush the Cooling Process. …
7. Don’t Leave It Out.

What’s the difference between New York style and Philadelphia style cheesecake?