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Cherry Cheesecake

Cherry cheesecake delivers rich, creamy indulgence topped with glossy, tart cherries that make every celebration feel special. This classic dessert combines a buttery graham cracker crust with silky cream cheese filling and a vibrant cherry topping that looks as stunning as it tastes.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 and 3/4 cups graham cracker crumbs about 12 full crackers
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling
  • 32 ounces cream cheese four 8-ounce blocks, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream room temperature
  • 4 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
For the Cherry Topping
  • 21 ounces cherry pie filling one can
  • 1/2 teaspoon almond extract
  • 1 tablespoon lemon juice

Equipment

  • 9-inch springform pan
  • Electric mixer (stand or hand mixer)
  • Food processor or plastic bag with rolling pin
  • Large mixing bowl
  • Medium mixing bowl
  • Rubber spatula
  • Measuring cups and spoons
  • Small saucepan

Method
 

  1. Preheat your oven to 325°F and wrap the outside of your springform pan with aluminum foil from the bottom up the sides. Grease the inside of the pan lightly with butter or cooking spray.
  2. Combine graham cracker crumbs, sugar, and melted butter in a medium bowl until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a measuring cup to create an even, compact layer.
  3. Bake the crust for 10 minutes, then remove and let it cool while you prepare the filling.
  4. Beat the softened cream cheese in a large bowl with an electric mixer on medium speed for 2 to 3 minutes until completely smooth and fluffy. Scrape down the sides of the bowl frequently to avoid lumps.
  5. Add the sugar to the cream cheese and beat for another 2 minutes until well combined. Mix in the sour cream, flour, salt, and vanilla extract on low speed until just incorporated.
  6. Add eggs one at a time, beating on low speed after each addition until just combined. Stop mixing as soon as the yellow streaks disappear.
  7. Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.
  8. Place the pan on the center rack and bake for 50 to 55 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan.
  9. Turn off the oven and crack the door open about 4 inches. Let the cheesecake sit in the cooling oven for 1 hour.
  10. Remove the cheesecake from the oven and let it cool to room temperature on a wire rack, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  11. Combine cherry pie filling, almond extract, and lemon juice in a small saucepan over medium heat. Stir gently and cook for 3 to 4 minutes until the mixture is warmed through and glossy. Let it cool for 10 minutes, then spread it over the chilled cheesecake just before serving.

Notes

Bring all dairy ingredients to room temperature before starting. Use a light hand when mixing after adding the eggs. Check for doneness by looking for a slight jiggle in the center. Clean your knife between each slice by dipping it in hot water and wiping it dry. Apply the cherry topping just before serving rather than hours ahead. Let the cheesecake sit at room temperature for 20 minutes before slicing.