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Cherry Cheesecake (Gluten Free Option)

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5 from 2 votes
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Cherry Cheesecake is a simple yet delicious smooth cheesecake, made with a graham crackers crust and topped with a sweet cherry topping!

Slice of cherry cheesecake on a white place
Cherry Cheesecake

Who doesn’t love cheesecake?! Especially when you can easily make it gluten free to keep in allergy friendly. This dreamy cheesecake has a delicious graham cracker topped that is filled with a smooth, silky, and creamy cheesecake and then topped with a easy and sweet cherry filling. This is easily one of my favorite cheesecakes, it is perfect on a hot summers day or whenever you have a craving for an amazing cheesecake treat.

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INGREDIENTS YOU NEED

Crust:
  • 1 cup graham cracker crumbs for gluten free use gluten free graham crackers and crumb them in a food processor
  • 4 tbsp unsalted butter melted
Cheesecake:
  • 2 8 oz packages cream cheese softened
  • 2 large eggs
  • 2/3 cups granulated sugar
  • 1/3 cup heavy cream
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt
Cherry Topping:
  • 10 oz cherry pie filling

whole cherry cheesecake with a slice taken out
Cherry Cheesecake

Instructions To Make Cherry Cheesecake

Crust:
  1. Preheat your oven to 350 degrees F. Line the bottom of a 7 inch springform pan with a parchment paper.
  2. Mix your graham cracker crumbs with your melted butter. Add the crumbs to your prepared springform pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.
  3. Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.
Cheesecake Filling:
  1. Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, sugar, heavy cream, sour cream, vanilla, and salt until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined.
  2.  Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
  3. Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours.
Cherry Topping:
  1. Once your cheese cake is done chilling, gently spoon the cherry filling on top of your cheesecake. Remove from the springform pan, slice and enjoy!
whole cherry cheesecake

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Slice of cherry cheesecake on a white place

Cherry Cheesecake

Samantha
Cherry Cheesecake is a simple yet delicious smooth cheesecake, made with a graham crackers crust and topped with a sweet cherry topping!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 297 kcal

Ingredients
  

Crust:

  • 1 cup graham cracker crumbs for gluten free use gluten free graham crackers and crumb them in a food processor
  • 4 tbsp unsalted butter melted

Cheesecake:

  • 2 8 oz packages cream cheese room temperature
  • 2 large eggs
  • 2/3 cups granulated sugar
  • 1/3 cup heavy cream
  • 1/3 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Cherry Topping:

  • 10 oz cherry pie filling Make sure it is gluten free if you are making this recipe gluten free

Instructions
 

Crust:

  • Preheat your oven to 350 degrees F. Line the bottom of a 7 inch springform pan with a parchment paper.
  • Mix your graham cracker crumbs with your melted butter. Add the crumbs to your prepared springform pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.
  • Fill a deep baking dish with water and carefully place it on the bottom rack of your oven.

Cheesecake Filling:

  • Reduce your temperature to 325 degrees F. Using a stand mixer with a paddle attachment, beat your cream cheese, sugar, heavy cream, sour cream, vanilla, and salt until smooth. Scrape down the sides of your bowl. Add in your eggs one at a time, mixing until the egg is just combined.
  •  Bake at 325 degrees F for 75 minutes. Turn off the oven and slightly crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
  • Allow your cheesecake to cool to room temperature and then place in your fridge for at least 4 hours.

Cherry Topping:

  • Once your cheese cake is done chilling, gently spoon the cherry filling on top of your cheesecake. Remove from the springform pan, slice and enjoy!

Nutrition

Serving: 1sliceCalories: 297kcalCarbohydrates: 15.6gProtein: 4.4gFat: 23.8gFiber: 0.4gSugar: 3.4g
Keyword cherry cheesecake, easy cheesecake, gluten free cheesecake, summer cheesecake, waterbath cheesecake
Tried this recipe?Let us know how it was!

Frequently Asked Questions About Cherry Cheesecake

Can you freeze cherry cheesecake?

You can easily freeze the cheesecake base, but I would wait to top it with the cherries until you have defrosted the cheesecake. The cherry topping may defrost watery.

How do you store cheesecake?

Store in an airtight container in your fridge for up to 4 days.

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By on January 5th, 2023

About Samantha

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2 thoughts on “Cherry Cheesecake (Gluten Free Option)”

  2. 5 stars
    I consider myself a cheesecake Connoisseur.
    This cheesecake is the perfect from the bottom crust to the top cherry 🍒
    Will make this again and again.

    Reply

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