Here’s a classic Cherry Cheesecake recipe—creamy, smooth, and topped with a sweet cherry layer:
Ingredients (for 1 9-inch cheesecake)
For the crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup sugar
- 1/3 cup unsalted butter, melted
For the cheesecake filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream or heavy cream
For the cherry topping:
- 1 can (21 oz / 595 g) cherry pie filling
- Optional: 1 tablespoon cornstarch (if you want a thicker topping)
Instructions
1. Prepare the crust
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool.
2. Make the cheesecake filling
- In a large bowl, beat softened cream cheese until smooth.
- Add sugar and vanilla; beat until creamy.
- Add eggs one at a time, mixing gently after each.
- Stir in sour cream or heavy cream until smooth.
3. Bake the cheesecake
- Pour the filling over the cooled crust.
- Place the springform pan in a larger pan filled with a little hot water (water bath helps prevent cracks).
- Bake 50–60 minutes, until the center is almost set (slightly jiggly).
- Turn off the oven and let the cheesecake sit in the oven for 1 hour.
- Remove and cool to room temperature, then refrigerate at least 4 hours or overnight.
4. Add the cherry topping
- Spread cherry pie filling evenly over the chilled cheesecake before serving.
- Optional: For a thicker topping, simmer cherry pie filling with cornstarch until slightly thickened before spreading.
5. Serve
- Carefully remove the springform pan sides.
- Slice and serve chilled.
💡 Tips:
- Use room-temperature cream cheese for a smoother filling.
- For extra flavor, add a teaspoon of lemon zest or a splash of cherry liqueur to the filling.
- Cheesecake can be made 1–2 days ahead; it actually tastes better after chilling.
If you want, I can also give a no-bake cherry cheesecake recipe that’s faster and just as creamy.
Do you want the no-bake version?
