This Classic Cherry Cheesecake is a showstopper dessert that combines a buttery graham cracker crust, a silky-smooth cream cheese filling, and a vibrant cherry topping that adds just the right amount of sweetness and tang. Whether you’re celebrating a special occasion or simply indulging in a weekend treat, this cheesecake delivers elegance and comfort in every bite. The creamy filling is rich yet light, thanks to sour cream and eggs, while the cherry topping—made with fresh or frozen cherries—adds a jewel-like finish that makes each slice irresistible. Best of all, this recipe is designed to be foolproof, with tips to avoid cracking and ensure a perfect texture.
Ingredients
For the Crust:
- 1¼ cups honey graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 3 cups sour cream (full-fat recommended)
- 2 teaspoons vanilla extract
For the Cherry Topping:
- 5 cups fresh or frozen pitted cherries
- ½ cup granulated sugar
- ¼ cup water
- 1 tablespoon cornstarch
- 1 teaspoon almond extract
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a greased 9-inch springform pan.
- Bake for 8–10 minutes until lightly golden. Set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Blend in sour cream and vanilla extract until fully incorporated.
- Pour the filling over the cooled crust and smooth the top with a spatula.
Step 3: Bake the Cheesecake
- Wrap the outside of the springform pan with heavy-duty foil to prevent water from seeping in.
- Place the pan in a large roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan.
- Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
- Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Step 4: Make the Cherry Topping
- In a medium saucepan, combine cherries, sugar, and 3 tablespoons of water.
- Cook over medium heat until the cherries release their juices and the mixture begins to simmer.
- In a small bowl, mix cornstarch with the remaining tablespoon of water to form a slurry.
- Stir the slurry into the cherry mixture and cook for 1–2 minutes until thickened.
- Remove from heat and stir in almond extract. Let cool completely.
Step 5: Assemble and Serve
- Once the cheesecake is fully chilled, carefully remove it from the springform pan.
- Spoon the cherry topping generously over the cheesecake.
- Slice and serve with whipped cream or a sprinkle of crushed graham crackers for extra flair.
🍰 Tips & Variations
- Prevent Cracks: Avoid overmixing and cool gradually to prevent cracks.
- Make Ahead: This cheesecake is best made a day in advance for optimal flavor and texture.
- Flavor Twist: Add lemon zest to the filling or swap cherries for blueberries or raspberries.
- Storage: Keep refrigerated for up to 5 days. Freeze slices individually for up to 2 months.
This Cherry Cheesecake is pure indulgence—creamy, fruity, and beautifully balanced. Want a sugar-free version or a tropical twist with pineapple next time? I’ve got ideas that’ll make your dessert table pop!