Best Cherry Cheesecake Recipe
This luxurious cherry cheesecake features a velvety, tangy cream cheese filling atop a crisp, buttery graham cracker crust. Finished with a vibrant cherry topping that adds a burst of fruity sweetness, this dessert is perfect for special occasions or whenever you’re in the mood for an indulgent treat.
Equipment
- 9-inch springform pan (for easy release and a professional look)
- Mixing bowls (various sizes for crust and filling)
- Electric mixer or stand mixer (to achieve a smooth, lump-free batter)
- Measuring cups and spoons (for accuracy)
- Rubber spatula (for scraping down the sides)
- Oven (preheated as required)
- Cooling rack (to allow gradual cooling)
- Saucepan (for warming and thickening the cherry topping)
- Fine-mesh strainer (optional) (if you prefer a smoother topping)
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs about 16 whole crackers, crushed finely
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
- For the Cheesecake Filling
- 4 8-ounce packages cream cheese, softened (total 32 oz)
- 1 ¼ cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 large eggs at room temperature
- ½ cup sour cream for extra creaminess
- ¼ cup heavy cream to enrich the filling
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice optional, for a hint of tang
- For the Cherry Topping
- 1 can 21 oz cherry pie filling
- or for a fresher option:
- 2 cups pitted fresh or frozen cherries
- ⅓ cup cherry preserves
- 1 tablespoon cornstarch mixed with 1 tablespoon water optional, if a thicker topping is desired
Instructions
- Prepare the Crust:
- Preheat the Oven: Set your oven to 350°F (175°C).
- Mix Ingredients: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Form the Base: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake: Place in the oven and bake for 10 minutes. Remove and let cool while you prepare the filling.
- Prepare the Filling:
- Lower Oven Temperature: Reduce the oven temperature to 325°F (163°C).
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese and 1 ¼ cups sugar on medium speed until smooth and creamy.
- Add Eggs: Incorporate the eggs one at a time, beating after each addition to ensure full incorporation.
- Mix Remaining Ingredients: Add sour cream, heavy cream, vanilla extract, flour, and lemon juice (if using). Beat on low speed until the batter is smooth and homogeneous.
- Assemble: Pour the cheesecake batter over the pre-baked crust. Gently tap the pan on the counter to release any trapped air bubbles.
- Bake the Cheesecake:
- Baking: Place the pan in the preheated oven and bake for 55–65 minutes. The edges should be set, and the center should be just slightly jiggly.
- Cool Gradually: Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour to prevent sudden temperature changes that could lead to cracks.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours (overnight is best) to fully set.
- Prepare the Cherry Topping:
- Heat Topping: In a small saucepan, gently warm the cherry pie filling over medium heat.
- If using fresh cherries and preserves: Combine them in the saucepan and heat until the mixture begins to bubble.
- Thicken (Optional): For a thicker topping, stir in the cornstarch slurry and cook for an additional 2–3 minutes, until slightly thickened.
- Cool: Remove from heat and allow the topping to cool completely.
- Serve:
- Top the Cheesecake: Spread the cooled cherry topping evenly over the chilled cheesecake, or serve it on the side if preferred.
- Slice & Enjoy: Carefully remove the sides of the springform pan, slice the cheesecake, and savor each creamy, fruity bite.
- Details
- Prep Time: Approximately 30 minutes
- (Includes measuring, mixing, and crust preparation)
- Cook Time: About 1 hour 15 minutes
- (10 minutes for the crust + 55–65 minutes for the cheesecake)
- Total Time: Approximately 6–8 hours
- (Including baking, gradual cooling, and at least 4 hours of chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- (Can be adapted to gluten-free by using gluten-free graham crackers)
- Keywords
- Cherry Cheesecake, Best Cheesecake, Cream Cheese Dessert, Graham Cracker Crust, Cherry Pie Topping, Party Dessert, Indulgent Treat, American Cheesecake
- Nutrition (Per Serving – Approximate Estimates)
- Serving Size: 1 slice (approximately 1/12th of the cheesecake; ~125 g)
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g (negligible)
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
- Note: Nutritional values are estimated and can vary based on the specific brands and types of ingredients used.
Notes
Room Temperature Ingredients: Ensure that the cream cheese and eggs are at room temperature to achieve a smooth, lump-free batter.
Avoid Overmixing: Mix the batter gently, especially after adding eggs, to minimize air incorporation that could cause cracks.
Prevent Cracking: Allow the cheesecake to cool gradually (using the oven’s residual heat) before refrigerating.
Gluten-Free Adaptation: Substitute traditional graham crackers with a gluten-free alternative if needed.
Baking Time Variation: Oven temperatures can vary; the center should remain slightly jiggly when done.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake also freezes well—wrap tightly and freeze for up to 2 months (thaw in the refrigerator overnight).
Avoid Overmixing: Mix the batter gently, especially after adding eggs, to minimize air incorporation that could cause cracks.
Prevent Cracking: Allow the cheesecake to cool gradually (using the oven’s residual heat) before refrigerating.
Gluten-Free Adaptation: Substitute traditional graham crackers with a gluten-free alternative if needed.
Baking Time Variation: Oven temperatures can vary; the center should remain slightly jiggly when done.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 5 days. This cheesecake also freezes well—wrap tightly and freeze for up to 2 months (thaw in the refrigerator overnight).