🍒 Cherry Cheesecake Recipe
This classic Cherry Cheesecake is rich, creamy, and topped with a luscious cherry sauce. It features a buttery graham cracker crust, a smooth cream cheese filling, and a vibrant cherry topping that adds the perfect touch of sweetness and tartness. Whether for a special occasion or a simple dessert craving, this cheesecake is sure to impress!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Food processor (optional, for crust)
- Baking sheet
- Cooling rack
Ingredients
- For the Graham Cracker Crust:
- 1 ½ cups 180g graham cracker crumbs
- ⅓ cup 70g granulated sugar
- ½ cup 113g unsalted butter, melted
- For the Cheesecake Filling:
- 2 8oz packages (450g total) cream cheese, softened
- ¾ cup 150g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 120ml sour cream
- For the Cherry Topping:
- 1 ½ cups 360g cherry pie filling OR
- 2 cups 300g fresh cherries, pitted
- ½ cup 100g granulated sugar
- 1 tablespoon cornstarch
- ¼ cup 60ml water
- ½ teaspoon lemon juice
Instructions
- Step 1: Prepare the Graham Cracker Crust
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the pan. Use the back of a spoon or a measuring cup to create an even crust.
- Bake for 10 minutes, then remove from the oven and let it cool.
- Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating after each addition.
- Mix in vanilla extract and sour cream, and blend until smooth.
- Pour the filling over the cooled crust, spreading it evenly.
- Step 3: Bake the Cheesecake
- Place the springform pan on a baking sheet and bake at 325°F (163°C) for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool inside the oven for 1 hour (this prevents cracking).
- Step 4: Make the Cherry Topping
- If using fresh cherries, in a saucepan, combine cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until thickened (about 5-7 minutes). Let cool.
- Step 5: Assemble and Chill
- Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours (preferably overnight).
- Before serving, spread the cherry topping evenly over the cheesecake.
- Step 6: Serve and Enjoy!
- Slice and serve chilled. Enjoy your delicious homemade Cherry Cheesecake!
Notes
Room Temperature Ingredients: For a smooth filling, ensure all ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.
No Cracks: To prevent cracks, bake the cheesecake with a water bath (place the pan inside a larger pan filled with hot water).
Storage: Store leftover cheesecake in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.
No Cracks: To prevent cracks, bake the cheesecake with a water bath (place the pan inside a larger pan filled with hot water).
Storage: Store leftover cheesecake in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months.