There’s something undeniably magical about a Cherry Cheesecake. The perfect balance of creamy filling, buttery graham cracker crust, and sweet cherry topping create a show-stopping dessert that’s irresistible at any gathering. Whether it’s a holiday celebration, birthday party, or a simple family dinner, this dessert never fails to impress. Unlike other desserts that require constant attention, this cheesecake is surprisingly simple to make with a few key techniques and patience. By the end of this guide, you’ll be able to create a rich, smooth, and flavorful Cherry Cheesecake that rivals any bakery creation.
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Recipe Card
Recipe Name: Cherry Cheesecake
Description: A creamy, smooth Cherry Cheesecake with a buttery graham cracker crust and a classic cherry topping. This indulgent dessert is perfect for holidays, family gatherings, or any special occasion.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Chill Time: 6 hours
- Total Time: 7 hours 35 minutes
- Servings: 16
- Calories: 400kcal per serving
Ingredients
For the Graham Cracker Crust
- 1 3/4 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1/4 cup sugar
For the Cheesecake Filling & Topping
- Four 8-ounce packages cream cheese softened
- 1 cup sugar
- 3/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 4 large eggs
- One 21-ounce can of cherry pie filling
Instructions
- Prepare the Graham Cracker Crust
- Preheat the oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar together. Mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Use the bottom of a glass to press down and create a smooth, even surface.
- Bake for 10 minutes. Remove from the oven and let cool.
- Make the Cheesecake Filling
- In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar on low speed until smooth and creamy.
- Then, mix in the sour cream, lemon juice, and vanilla extract. Stir everything together until it’s well mixed, making sure to scrape down the sides of the bowl when necessary.
- Add the eggs one at a time, mixing each one in until it’s fully blended. Be cautious not to overmix, as this can add too much air to the batter.
- Assemble and Bake the Cherry Cheesecake
- Wrap the outside of the springform pan with aluminum foil to create a water-tight barrier.
- Pour the Cherry Cheesecake filling over the cooled crust, spreading it evenly.
- Place the pan in a larger roasting pan and fill the roasting pan with hot water (about 1 inch up the sides of the springform pan) to create a water bath.
- Bake for 55-65 minutes, or until the edges are set, but the center still has a slight jiggle.
- Cool and Chill
- Remove from the oven and let it cool in the water bath for 1 hour.
- Remove the foil, place the Cherry Cheesecake on a cooling rack, and allow it to cool to room temperature.
- Wrap it in plastic wrap and refrigerate for at least 6 hours, though overnight is the best option.
- Add the Cherry Topping
- Evenly spread the cherry pie filling over the top of the chilled cheesecake.
- Slice, serve, and enjoy!
Notes
- Bring ingredients to room temperature before mixing to ensure a smooth and creamy texture.
- Use full-fat cream cheese and sour cream for the best taste and texture.
- Avoid overmixing to prevent air bubbles that may cause cracks.
- If you’re short on time, try a no-bake version with Cool Whip cheesecake filling.
- Crust options: Substitute graham crackers with vanilla wafers or cinnamon graham crackers for a unique twist.
Nutrition Information
- Serving Size: 1 slice (based on 16 servings)
- Calories: 400kcal
- Carbohydrates: 33g
- Protein: 5.5g
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8.8g
- Trans Fat: 0.7g
- Cholesterol: 118mg
- Sodium: 228mg
- Fiber: 0.3g
- Sugar: 19g
- Vitamin A: 293IU
- Vitamin C: 1.8mg
- Calcium: 76mg
- Iron: 0.5mg
Why You’ll Love This Recipe
- Classic Flavor: A timeless taste that’s always a crowd-pleaser.
- Perfect Texture: Smooth, creamy, and never grainy.
- Customizable: Swap the topping for blueberry, lemon, or chocolate.
- Easy to Follow: Step-by-step instructions make this recipe foolproof.
Key Ingredients and Substitutions
- Graham Cracker Crumbs: Use vanilla wafers or cinnamon graham crackers as a substitute.
- Cream Cheese: Full-fat is a must! Avoid low-fat or fat-free for best results.
- Sour Cream: Full-fat sour cream is essential for that classic tang and creamy texture.
How to Make Cherry Cheesecake (Step-by-Step)
Creating a Cherry Cheesecake from scratch may seem like a challenge, but with this step-by-step guide, you’ll have a smooth, creamy, and irresistible dessert ready to impress. Here’s how to do it right.
Step 1: Prepare the Graham Cracker Crust
Crush the Crackers: Use a food processor to crush the graham crackers into fine crumbs. Alternatively, you can put them in a zip-top bag and crush them using a rolling pin.
Mix the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
Press and Bake: Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Use a flat-bottomed glass or measuring cup to create an even layer. Bake the crust for 10 minutes at 325°F, then set it aside to cool.
Step 2: Make the Cheesecake Filling
Soften the Cream Cheese: Ensure your cream cheese is at room temperature for a silky smooth filling. Beat the cream cheese and sugar together in a stand mixer or with a handheld mixer on low speed until smooth and creamy.
Incorporate Wet Ingredients: Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Scrape down the sides of the bowl to ensure everything is fully combined.
Add the Eggs: Add the eggs one by one, mixing on a low speed setting until each egg is fully incorporated into the batter. Be careful not to over-mix, as this can add too much air and cause cracks during baking.
Step 3: Assemble the Cheesecake
Wrap the Pan: To keep water from leaking in during the water bath, securely wrap the outside of the springform pan with aluminum foil.
Pour the Filling: Pour the creamy Cherry Cheesecake filling over the cooled graham cracker crust, using a spatula to spread it evenly across the top for a smooth finish.
Step 4: Bake Using a Water Bath
Set Up the Water Bath: Set the springform pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the springform pan.
Bake the Cheesecake: Bake at 325°F for 55-65 minutes. The cheesecake is ready when the edges are firm, but the center still has a little jiggle.
Cool Gradually: Turn off the oven and let the cheesecake cool inside with the door slightly open for an hour. This gradual cooling prevents cracks from forming.
Step 5: Chill the Cheesecake
Refrigerate: After cooling to room temperature, cover the Cherry Cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the cheesecake to be fully set and enhances the flavor.
Step 6: Add the Cherry Topping
Spread the Topping: Once the cheesecake has chilled, spoon the cherry pie filling over the top. Spread it evenly, letting the bright cherries cascade over the edges for a stunning presentation.
Expert Tips for Success
- Use room-temperature ingredients for a smooth filling.
- Avoid over-mixing to prevent air bubbles and cracking.
- Bake using a water bath to ensure even cooking.
Variations and Customizations
- Swap Toppings: Use blueberry pie filling, lemon curd, or hot fudge.
- Crust Twist: Try vanilla wafer crumbs or cinnamon graham crackers.
- No-Bake Option: Use a Cool Whip cheesecake filling for a no-bake treat.
Storage and Reheating Instructions
- Keep any leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 5 days.
- For best results, serve the cheesecake chilled.
Serving Suggestions
- Top with fresh whipped cream or chocolate drizzle.
- Enjoy it with a warm cup of coffee or tea.
Frequently Asked Questions (FAQs)
Why is a water bath important when baking cheesecake?
A water bath ensures even baking, prevents cracking, and gives the cheesecake a smooth, creamy texture. It also helps regulate the baking temperature and humidity in the oven, leading to a perfectly set cheesecake.
Can I freeze Cherry Cheesecake?
Yes! Wrap individual slices in plastic wrap and aluminum foil, then freeze them for up to 3 months.
Can I make it without a water bath?
Yes, but the texture might not be as creamy. Alternatively, place a pan of water on a rack below the cheesecake.
Related Recipes
Discover even more delicious ways to satisfy your cheesecake cravings. From fruity swirls to chocolate decadence, these irresistible recipes offer something for every taste.
- No-Bake Turtle Cherry Cheesecake: For a quick, hassle-free dessert, try a no-bake version with layers of chocolate, caramel, and pecans.
- Cinnamon Roll Cherry Cheesecake: A delicious mashup of two beloved treats, featuring swirls of cinnamon sugar in every bite.
- Pumpkin Cherry Cheesecake Bars: Perfect for fall, these bars combine classic pumpkin spice flavors with creamy cheesecake.
Conclusion
With this comprehensive guide, you now have everything you need to make a decadent and delicious Cherry Cheesecake. From the buttery graham cracker crust to the rich, creamy filling and sweet cherry topping, every layer is a taste of perfection. Follow the step-by-step instructions, apply the expert tips, and feel free to customize the recipe to suit your taste. Whether you’re marking a special occasion or just treating yourself, this Cherry Cheesecake is sure to wow everyone.
Don’t wait—try it out today and experience the joy of baking your homemade masterpiece!
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