Here’s a rich, creamy cherry cheesecake recipe with a classic graham cracker crust and a glossy cherry topping.
🍒 Cherry Cheesecake
Ingredients
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup (1 stick) butter, melted
Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp lemon juice
Topping:
- 1 can (about 21 oz) cherry pie filling
(or homemade cherry topping)
Instructions
1. Prep the crust
- Preheat oven to 325°F (163°C).
- Mix graham crumbs, sugar, and melted butter.
- Press firmly into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool.
2. Make the filling
- Beat cream cheese until smooth (no lumps).
- Add sugar and mix well.
- Add eggs one at a time, mixing gently (don’t overbeat).
- Blend in sour cream, vanilla, and lemon juice until smooth.
3. Bake
- Pour filling over crust.
- Bake for 50–60 minutes until center is slightly jiggly.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
4. Chill
- Refrigerate for at least 4 hours (overnight is best).
5. Add topping
- Spoon cherry pie filling over the chilled cheesecake before serving.
Optional: Homemade Cherry Topping
- 2 cups fresh or frozen cherries (pitted)
- 1/2 cup sugar
- 1 tbsp cornstarch + 2 tbsp water
- 1 tsp lemon juice
Steps:
- Cook cherries and sugar over medium heat until juices release.
- Stir in cornstarch slurry and simmer until thick.
- Add lemon juice, cool completely before using.
Tips for success
- Use room-temperature cream cheese for a smooth texture.
- Avoid overmixing after adding eggs (prevents cracks).
- For extra insurance, bake in a water bath.
