Cherry Cheesecake is a simple yet delicious smooth cheesecake, made with a graham crackers crust and topped with a sweet cherry topping!
Cherry Cheesecake is a mouthwatering dessert that captivates the taste buds of many. With its irresistible combination of flavors and textures, it has become a beloved treat for dessert enthusiasts around the world. This delightful dessert is a symphony of creamy, velvety cheesecake filling that is beautifully contrasted with a luscious cherry topping. Each bite delivers a perfect balance between the smoothness of the cheesecake and the burst of fruity sweetness from the cherries. Its rich and dreamy composition makes it a true indulgence, capable of satisfying even the most discerning dessert connoisseurs. Whether enjoyed during warm summer days or as a delectable treat any time of the year, Cherry Cheesecake is a true delicacy that brings joy and satisfaction to every dessert lover’s palate.
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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 room temperature
- 2 large eggs
- 2/3 cups 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
Instructions To Make Cherry Cheesecake
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!
Cherry Cheesecake
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 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:
- 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
Frequently Asked Questions About 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.
Store in an airtight container in your fridge for up to 4 days.
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This was the best cheesecake I have ever made!
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.