Looking for a show-stopping dessert that’s rich, creamy, and topped with a luscious sweet-tart cherry layer? This cherry cheesecake recipe is everything you need for the perfect treat. Whether it’s for a holiday gathering, a special celebration, or just a weekend indulgence, this cheesecake is guaranteed to impress.
What makes this recipe special? It combines a buttery graham cracker crust, a smooth cheesecake filling, and a fresh, homemade cherry topping. Plus, it’s incredibly versatile—easy to make ahead and works well with fresh or frozen cherries. Want to explore other creative desserts? Check out this delicious Crab Brûlée Recipe for something savory and elegant.
Let’s dive in!
Why You’ll Love This Cherry Cheesecake Recipe
This cherry cheesecake has become a favorite for a reason:
- Rich and Creamy Texture: The cheesecake is smooth, silky, and perfectly balanced.
- Homemade Cherry Topping: Fresh cherries make all the difference in flavor.
- Make-Ahead Friendly: Chill overnight and enjoy stress-free serving.
- Simple to Follow: Easy steps with tips for success at every stage.
Ingredients You’ll Need
Here’s a detailed breakdown of everything you’ll need for this classic cherry cheesecake recipe. Each ingredient plays a key role in creating the perfect combination of a buttery crust, creamy filling, and luscious cherry topping.
For the Graham Cracker Crust
A good crust is the foundation of any cheesecake. It’s buttery, slightly sweet, and holds the creamy filling together perfectly.
- 1½ cups graham cracker crumbs – Use finely crushed graham crackers to ensure the crust binds well. You can crush graham crackers using a food processor or place them in a plastic bag and crush with a rolling pin.
- 6 tablespoons melted butter – Melted butter holds the crumbs together and gives the crust a rich, buttery flavor.
- 2 tablespoons granulated sugar – Adds a touch of sweetness to balance the buttery graham crackers.
- Pinch of salt – Enhances the flavor and balances the sweetness.
Pro Tip: For an extra depth of flavor, substitute graham crackers with digestive biscuits or add 1 tablespoon of cinnamon to the mix for a hint of spice.
For the Cheesecake Filling
The heart of the cheesecake is the filling, which should be silky smooth, rich, and perfectly balanced. Each ingredient contributes to its creamy texture and flavor.
- 16 oz (2 packages) cream cheese, softened – Use full-fat cream cheese for the best texture and flavor. Let it come to room temperature for easier blending. Avoid using low-fat versions, as they can make the cheesecake grainy.
- 1 cup granulated sugar – Provides sweetness and ensures a smooth texture when mixed with the cream cheese.
- 3 large eggs – Eggs bind the cheesecake together, giving it structure while keeping the filling creamy. Add them one at a time to avoid over-mixing.
- 1 cup sour cream or heavy cream – Sour cream adds a slight tanginess and contributes to the cheesecake’s creamy consistency. If you prefer a silkier texture, heavy cream is a great substitute.
- 1 teaspoon vanilla extract – Adds a subtle layer of flavor and enhances the overall sweetness. Use pure vanilla extract for the best results.
- 1 tablespoon lemon juice – Brightens the flavor of the cheesecake and balances the richness of the cream cheese.
Pro Tip: Room-temperature ingredients are essential for creating a lump-free filling. Allow eggs, cream cheese, and sour cream to sit out for at least 30 minutes before mixing.
For the Cherry Topping
The cherry topping adds a vibrant, sweet-tart flavor that perfectly complements the creamy cheesecake. Use fresh cherries when in season or frozen cherries for convenience.
- 2 cups fresh or frozen cherries, pitted – Fresh cherries provide the best flavor, but frozen cherries work just as well. If using frozen cherries, reduce the amount of added water since they release more juice.
- ½ cup granulated sugar – Sweetens the topping while allowing the natural tartness of the cherries to shine through. Adjust based on the sweetness of your cherries.
- 1 tablespoon lemon juice – Enhances the brightness of the cherry flavor while balancing the sweetness.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) – Thickens the cherry sauce into a glossy, spoonable consistency.
- 2 tablespoons water – Helps dissolve the cornstarch and create the desired sauce texture.
Optional Additions:
- Add a splash of vanilla extract or almond extract for a more complex cherry topping. Almond pairs especially well with cherries.
Pro Tip: If fresh cherries are unavailable, you can use canned cherries or a high-quality cherry pie filling as a shortcut.
With these carefully selected ingredients, your cherry cheesecake will have a perfectly balanced crust, a rich and creamy filling, and a vibrant cherry topping that ties it all together beautifully.
Step-by-Step Instructions to Make Cherry Cheesecake
Follow these steps to create a flawless cherry cheesecake.
1. Prepare the Graham Cracker Crust
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan using a spoon or the bottom of a measuring cup. Press firmly to create an even layer.
- Bake for 8-10 minutes until golden and fragrant. Allow the crust to cool completely before adding the filling.
2. Make the Cheesecake Filling
- Lower the oven temperature to 325°F (163°C).
- In a large mixing bowl, beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy. Avoid over-beating.
- Gradually add the sugar and mix until fully incorporated. Scrape down the sides of the bowl to ensure no lumps remain.
- Add the eggs one at a time, mixing on low speed after each addition. Be careful not to over-mix, as this can introduce air bubbles.
- Stir in the sour cream, vanilla extract, and lemon juice. Mix just until smooth and combined.
3. Bake the Cheesecake
- Pour the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.
- Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. This water bath ensures even baking and prevents cracks.
- Bake at 325°F for 70-75 minutes. The edges should be set, but the center will still jiggle slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely.
4. Make the Cherry Topping
- In a medium saucepan over medium heat, combine the cherries, sugar, and lemon juice. Stir frequently and cook for 5-7 minutes until the cherries release their juices.
- Add the cornstarch slurry (cornstarch mixed with water) and continue to simmer, stirring constantly, until the sauce thickens and becomes glossy.
- Remove from heat and allow the cherry topping to cool completely. It will thicken further as it cools.
- Spoon the topping over the chilled cheesecake just before serving.
With these detailed steps and carefully measured ingredients, you’ll create a picture-perfect cherry cheesecake every time. Whether it’s for a special occasion or a weekend treat, this dessert will always be the star of the show. 🍒
Frequently Asked Questions (FAQs)
Q1: Can I use store-bought cherry topping instead of homemade?
Yes, you can absolutely use store-bought cherry pie filling as a convenient substitute for the homemade cherry topping. It saves time and effort, especially when you’re short on ingredients or preparing the cheesecake on a busy day. However, homemade cherry topping has a fresher, more vibrant flavor and allows you to adjust the sweetness and tartness to your liking. If you want the best of both worlds, consider enhancing store-bought filling with a squeeze of fresh lemon juice or a splash of almond extract for extra depth of flavor.
Q2: How do I prevent cracks in my cheesecake?
Cracks are a common issue with cheesecakes, but they’re easy to prevent with the right techniques:
- Use a Water Bath: A water bath (bain-marie) provides gentle, even heat and prevents the cheesecake from baking too quickly or unevenly. Place the springform pan inside a larger pan filled with hot water halfway up the sides.
- Avoid Over-Mixing: Mix the batter just until smooth to avoid incorporating too much air, which expands during baking and creates cracks as the cheesecake cools.
- Cool Gradually: Once the cheesecake is done baking, turn off the oven and crack the oven door open slightly. Let the cheesecake cool inside the oven for an hour to prevent a sudden drop in temperature, which can cause cracks.
- Grease the Pan: Lightly grease the sides of the springform pan to allow the cheesecake to release smoothly as it shrinks during cooling.
If cracks still appear, don’t worry! A generous layer of cherry topping will cover them beautifully, and the cheesecake will still taste amazing.
Q3: Can I freeze cherry cheesecake for later?
Absolutely! Freezing cheesecake is a great way to extend its shelf life, and it freezes exceptionally well. Here’s how:
- Before Freezing: Freeze the cheesecake without the cherry topping. The topping may become watery and lose its texture after freezing.
- Freezing Steps: Allow the cheesecake to cool completely in the refrigerator. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Alternatively, place it in an airtight freezer-safe container.
- Storage Time: You can freeze cheesecake for up to 2 months.
- Thawing Instructions: Transfer the frozen cheesecake to the refrigerator and let it thaw overnight. Once thawed, add the cherry topping before serving.
Freezing makes it easy to prepare in advance for events or unexpected guests. Plus, the creamy texture remains perfectly intact after thawing!
Q4: Can I make this cherry cheesecake gluten-free?
Yes! Making a gluten-free cherry cheesecake is simple and just as delicious. The only adjustment needed is for the crust:
- Substitute Graham Crackers: Replace traditional graham crackers with gluten-free alternatives, like gluten-free graham-style cookies or crushed almond flour cookies.
- Almond Flour Crust Option: Combine 1½ cups almond flour with 6 tablespoons melted butter, 2 tablespoons sugar, and a pinch of salt for a naturally gluten-free crust. Press it firmly into the pan and bake as directed.
- Check Your Ingredients: Ensure that all other ingredients, such as vanilla extract and cornstarch, are labeled gluten-free.
With these simple swaps, you’ll have a gluten-free cheesecake that everyone can enjoy, without compromising on flavor or texture.
Q5: How do I store leftover cherry cheesecake?
Proper storage is key to maintaining the freshness and texture of your cheesecake. Here’s how to store it correctly:
- Refrigerator Storage: Place the cheesecake in an airtight container or wrap it tightly with plastic wrap to prevent it from absorbing any odors. Store it in the refrigerator for up to 5 days.
- Serving Leftovers: Allow the cheesecake to come to room temperature for about 10-15 minutes before serving for the best flavor and texture.
- Freezing Leftovers: If you have leftover slices, you can freeze them individually. Wrap each slice in plastic wrap, place them in a freezer-safe bag, and store for up to 2 months.
Q6: Can I make this cherry cheesecake ahead of time?
Yes! This recipe is perfect for making ahead, which makes it ideal for entertaining. Here’s how to prepare it in advance:
- Bake the cheesecake the day before you plan to serve it and refrigerate it overnight. Chilling allows the flavors to develop and ensures the cheesecake is fully set.
- Prepare the cherry topping separately and store it in an airtight container in the fridge. Spoon it over the cheesecake just before serving to keep the topping fresh and vibrant.
Q7: What’s the best cream cheese to use for this recipe?
For the best results, always use full-fat cream cheese. Full-fat cream cheese provides the richest, creamiest texture that’s essential for a decadent cheesecake. Avoid low-fat or fat-free cream cheese, as it can make the filling watery or grainy. Some popular options include:
- Philadelphia cream cheese (a trusted classic).
- High-quality local cream cheese brands for a fresher taste.
Make sure to bring the cream cheese to room temperature before mixing to ensure a smooth, lump-free filling.
Conclusion
This cherry cheesecake recipe is the ultimate dessert for anyone who loves a rich, creamy filling paired with a vibrant sweet-tart cherry topping. By following these tips and answers to common questions, you’ll ensure a cheesecake that’s flawless in both taste and presentation.
Whether you’re baking for a holiday, a dinner party, or simply indulging your sweet tooth, this cheesecake is a guaranteed showstopper. Plus, it’s make-ahead friendly and freezer-safe, making it as convenient as it is impressive.
Want more dessert inspiration? Don’t miss this irresistible Crookie Recipe for a creative twist on cookies and brownies—another sweet treat that will wow your guests!