This Cherry Cheesecake is the dessert I reach for every single time I need to impress a crowd without losing my mind in the kitchen.
It has a buttery graham cracker crust, a thick and velvety cream cheese filling, and a glossy layer of sweet cherries on top.
I have made more cheesecakes than I can count over the years, and this version is the one my family actually requests by name.
It bakes up smooth, slices clean, and tastes like something from a bakery case.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 55 minutes |
| Total Time | 6 hours 20 minutes (includes chilling) |
| Servings | 12 slices |
| Difficulty Level | Intermediate |
I first started making this recipe after I had a little too much filling left over from a homemade Cherry Cream Cheese Pie, and it turned out to be the happiest kitchen accident I have had in years.
Why You’ll Love This Cherry Cheesecake Recipe
This isn’t just another cheesecake recipe thrown together with a can of topping.
Every part of it, from the crust to the filling to the cherries on top, is built to work together in one bite.
Here’s why this one earns a permanent spot in your recipe rotation.
- Rich, dense, bakery-style texture with no gritty or grainy filling
- A foolproof method for avoiding cracks on top, even without a fussy water bath
- Sweet-tart cherry topping that balances the richness of the cream cheese
- Make-ahead friendly, since it needs to chill anyway
- Simple, pantry-friendly ingredients with no unusual specialty items
Craving something with a similar sweet and tangy fruit contrast? My Best Homemade Cherry Pie hits a lot of the same notes in pie form.
Ingredients
You’ll need three simple components here: the crust, the cheesecake filling, and the cherry topping.
Nothing here is hard to find, and most of it is probably already in your kitchen.
- For the crust: 2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter (melted), 1/4 teaspoon salt
- For the filling: 4 blocks (8 ounces each) full-fat cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- For the topping: 1 can (21 ounces) cherry pie filling, or homemade cherry sauce
Looking for something lighter to serve alongside this? My No Bake Cheesecake is a great option when you want cheesecake flavor without turning on the oven.
Kitchen Equipment Needed
A cheesecake is fairly forgiving as far as equipment goes, but a few specific tools will make the whole process much easier and give you a cleaner result.
- 9-inch springform pan
- Stand mixer or a hand mixer
- Food processor (for crushing the graham crackers)
- Large mixing bowls
- Rubber spatula
- Heavy-duty aluminum foil
- Large roasting pan or baking dish (for the water bath)
If a springform pan seems like a big investment for one recipe, don’t worry. It gets plenty of use in my Pumpkin Cheesecake, too.
Recommended Products for This Recipe
These are a few products I personally reach for whenever I bake this cheesecake.
None of them are required, but each one solves a specific pain point that comes up while making it.
1. Nordic Ware Leakproof Springform Pan
A leakproof pan is the single best upgrade you can make for this recipe.
Regular springform pans have a nasty habit of letting water bath moisture seep in through the seams, which can ruin your crust.
2. KitchenAid Stand Mixer
Beating cream cheese by hand until it’s truly smooth is exhausting, and any lumps left behind will show up in your final slice.
A stand mixer does the job evenly in a fraction of the time and frees up your hands for scraping down the bowl.
3. Philadelphia Original Cream Cheese
Cheesecake really is only as good as its cream cheese.
I always reach for full-fat, block-style cream cheese rather than the spreadable tub kind, since it gives the filling structure and that classic dense texture.
4. Nielsen-Massey Pure Vanilla Extract
With only a handful of ingredients in this filling, the vanilla really carries a lot of the flavor.
A high-quality pure extract makes a noticeable difference compared to the imitation kind sitting in most pantries.
You might also enjoy: Sour Cherry Pie
Step-by-Step Instructions: How to Make Cherry Cheesecake
1. Prep Your Pan and Oven
- Preheat your oven to 350°F (177°C).
- Lightly grease a 9-inch springform pan with butter or nonstick spray.
- Line the bottom of the pan with a round of parchment paper, then wrap the outside of the pan tightly in two layers of heavy-duty aluminum foil. This foil layer is what keeps water out during the baking step later on.
2. Make the Graham Cracker Crust
- In a medium bowl, stir together the graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt.
- Pour in the melted butter and stir until every crumb is evenly moistened. The mixture should look like wet sand and hold together when you squeeze a handful.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it into a tight, even layer.
3. Bake and Cool the Crust
- Bake the crust for 8 to 10 minutes, until it just starts to turn golden and smells toasty.
- Remove the crust from the oven and set it aside to cool completely while you make the filling. A warm crust will melt your filling and cause it to bake unevenly, so don’t skip this cooling step.
- Reduce the oven temperature to 325°F (163°C).
4. Make the Cream Cheese Filling
- In a large bowl, beat the softened cream cheese on medium speed for 2 to 3 minutes, until completely smooth with no lumps remaining.
- Add the granulated sugar and beat again until fully combined, scraping down the sides and bottom of the bowl.
- Mix in the sour cream, lemon juice, vanilla extract, and salt on low speed until just incorporated.
- Add the eggs one at a time, mixing on low speed after each addition just until the yolk disappears into the batter. Overmixing the eggs at this stage is the main cause of cracks, so stop as soon as each egg is blended in.
5. Pour and Bake the Cheesecake
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Place the foil-wrapped springform pan into a large roasting pan, then set it on the middle rack of the oven.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 55 to 65 minutes, until the edges are set and only the very center still has a slight jiggle when the pan is nudged.
6. Cool Gradually to Prevent Cracks
- Turn off the oven and crack the door open a few inches, then leave the cheesecake inside for 1 hour. This slow cooldown prevents the sudden temperature change that usually causes the surface to crack.
- After an hour, remove the cheesecake from the water bath and let it finish cooling on the counter to room temperature.
7. Chill the Cheesecake
- Once the cheesecake reaches room temperature, cover it loosely and refrigerate for at least 5 hours, or overnight for the cleanest slices.
- Run a thin knife around the edge of the pan before releasing the springform sides, to keep the crust from tearing.
8. Top With Cherry Filling and Serve
- Spoon the cherry pie filling evenly over the top of the chilled cheesecake right before serving, so the topping stays glossy and doesn’t soak into the filling.
- Slice with a clean, warm knife between cuts for the neatest presentation, and serve chilled.
Read Also: No Bake Pumpkin Cheesecake
Tips for The Best Cherry Cheesecake
A few small habits make the difference between a cheesecake that cracks or sinks and one that comes out smooth and bakery-worthy every time.
- Bring the cream cheese, sour cream, and eggs to true room temperature before mixing, or you will end up with lumps
- Avoid overmixing once the eggs go in, since extra air whipped into the batter causes the top to puff and then crack as it cools
- Always use a water bath and wrap the pan well, since it keeps the oven humid and bakes the filling gently
- Resist the urge to check on it too often. Opening the oven door repeatedly drops the temperature and can cause sinking
- Let the cheesecake chill for the full time listed. A cheesecake that hasn’t set completely will not slice cleanly
This same low and slow baking method also works beautifully in my Strawberry Cheesecake if you want to switch up the fruit.
Serving Suggestions
Cherry cheesecake is rich enough to stand entirely on its own, but a few extra touches turn it into more of a full dessert spread.
Here are some of my favorite ways to serve it.
- A dollop of freshly whipped cream on each slice
- A drizzle of warm chocolate sauce for a cherry-chocolate combination
- A small scoop of vanilla ice cream on the side
- A few extra fresh cherries or a sprig of mint for garnish
- Paired with coffee or espresso for an after-dinner dessert course
For a slice with a slightly tangier fruit note, try pairing this with a Tart Cherry Pie on a dessert table.
Variations of Cherry Cheesecake
Once you have the base method down, this cheesecake is easy to customize based on what you’re craving or what’s in season.
- Chocolate crust: Swap the graham crackers for crushed chocolate wafer cookies
- No-bake version: Set the filling with gelatin or a stabilized whipped cream base instead of eggs, and skip the oven entirely
- Mini cheesecakes: Divide the crust and filling among a lined muffin tin for individual portions
- Different fruit topping: Use blueberry, strawberry, or mixed berry topping in place of the cherries
- Boozy cherry topping: Stir a splash of bourbon or kirsch into the cherry sauce while it warms
I used a similar swap in my Red Velvet Cheesecake, and it’s a fun way to keep the same base recipe feeling brand new.
Storage and Reheating
Cheesecake actually improves with a day of rest in the fridge, and it holds up well for several days if it’s stored properly.
- Store leftover cheesecake covered tightly in the refrigerator for up to 5 days
- For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months
- Thaw frozen slices overnight in the refrigerator before serving
- Add the cherry topping fresh after thawing rather than freezing it on top, since the topping can turn watery once thawed
- This cheesecake is meant to be served cold, so there’s no reheating step needed
Another favorite for the freezer: Pumpkin Cheesecake Bars, which portion and freeze even more easily than a full round cheesecake.
Nutritional Facts
These values are estimates for one slice, based on a cheesecake cut into 12 servings, and will vary depending on the exact brands and topping amount used.
- Calories: approximately 420 per slice
- Total Fat: 27g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Sugars: 28g
- Protein: 7g
My Cherry Crisp is a slightly lighter option if you’re looking for that same cherry flavor with a smaller calorie count.
Health Benefits of Key Ingredients
This is a dessert first and foremost, but a few of the ingredients do bring some genuine nutritional value along with the flavor.
Here’s a quick look at what’s actually working in your favor.
- Cherries: A good source of antioxidants and vitamin C, and tart cherries in particular have been studied for their anti-inflammatory properties
- Eggs: Provide complete protein along with vitamin D and choline
- Dairy (cream cheese and sour cream): Contribute calcium and vitamin A
- Lemon juice: A small dose of vitamin C, along with brightening the overall flavor
If you want more of those cherry health benefits in a lighter format, my Key Lime Cheesecake uses a similarly bright citrus element in place of the cherries.
FAQs About Cherry Cheesecake
1. Can I use fresh cherries instead of canned pie filling?
Yes, you can make a homemade cherry topping by simmering pitted fresh or frozen cherries with sugar, a splash of lemon juice, and a cornstarch slurry until thickened.
Let it cool completely before spooning it over the chilled cheesecake.
2. Why did my cheesecake crack on top?
Cracking is almost always caused by overmixing the eggs or by a sudden temperature change after baking.
Using a water bath and letting the cheesecake cool gradually in the oven with the door cracked open helps prevent it.
3. Do I really need a water bath?
A water bath isn’t strictly required, but it makes a noticeable difference in texture and helps prevent cracks.
If you skip it, bake at a slightly lower temperature and keep a close eye on the center for doneness.
4. Can I make this cheesecake ahead of time?
Absolutely, and it’s actually best made a day in advance.
The full chilling time allows the filling to set completely and makes for much cleaner slices.
5. How do I know when the cheesecake is fully baked?
The edges should look set and slightly puffed, while the center still has a small jiggle, similar to Jell-O, when the pan is gently shaken.
It will continue to firm up as it cools and chills.
Cherry Cheesecake
Ingredients
- 2 cups graham cracker crumbs about 20 full graham cracker sheets
- 1/4 cup granulated sugar 50g
- 6 tablespoons unsalted butter 85g, melted
- 1/4 teaspoon salt
- 4 blocks full-fat cream cheese 8 ounces each, 32 ounces total, softened to room temperature
- 1 cup granulated sugar 200g
- 1/2 cup sour cream 120g, at room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 large eggs at room temperature
- 1 can cherry pie filling 21 ounces, or homemade cherry sauce
- freshly whipped cream for serving
- warm chocolate sauce for drizzling
- vanilla ice cream for serving
- fresh cherries for garnish
- fresh mint for garnish
Equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Food processor for crushing the graham crackers
- Large mixing bowls
- Rubber spatula
- Heavy-duty aluminum foil
- Large roasting pan or baking dish for the water bath
Method
- Preheat oven to 350°F (177°C). Lightly grease a 9-inch springform pan, line the bottom with parchment paper, and wrap the outside tightly in two layers of heavy-duty aluminum foil.
- Stir together graham cracker crumbs, 1/4 cup sugar, and 1/4 teaspoon salt. Pour in melted butter and stir until evenly moistened. Press firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8 to 10 minutes, until golden and toasty. Remove and cool completely. Reduce oven temperature to 325°F (163°C).
- Beat softened cream cheese on medium speed for 2 to 3 minutes until completely smooth. Add sugar and beat until combined, scraping down the bowl.
- Mix in sour cream, lemon juice, vanilla, and salt on low speed until just incorporated. Add eggs one at a time, mixing on low speed after each addition just until blended.
- Pour filling over the cooled crust and smooth the top. Place the foil-wrapped pan into a large roasting pan and set on the middle rack of the oven.
- Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55 to 65 minutes, until edges are set and only the center still has a slight jiggle.
- Turn off the oven and crack the door open a few inches. Leave the cheesecake inside for 1 hour to cool gradually and prevent cracks.
- Remove cheesecake from the water bath and let it finish cooling on the counter to room temperature.
- Cover loosely and refrigerate for at least 5 hours, or overnight for the cleanest slices. Run a thin knife around the edge before releasing the springform sides.
- Spoon cherry pie filling evenly over the top of the chilled cheesecake right before serving. Slice with a clean, warm knife between cuts and serve chilled.
Notes
- Bring the cream cheese, sour cream, and eggs to true room temperature before mixing to avoid lumps in the filling.
- Avoid overmixing once the eggs go in, since extra air whipped into the batter causes the top to puff and then crack as it cools.
- Always use a water bath and wrap the pan well to keep the oven humid and bake the filling gently.
- Resist the urge to check on the cheesecake too often; opening the oven door repeatedly drops the temperature and can cause sinking.
- Let the cheesecake chill for the full time listed. A cheesecake that hasn’t set completely will not slice cleanly.
- For a chocolate crust, swap the graham crackers for crushed chocolate wafer cookies.
- For a no-bake version, set the filling with gelatin or a stabilized whipped cream base instead of eggs and skip the oven entirely.
- For mini cheesecakes, divide the crust and filling among a lined muffin tin for individual portions.
- For a boozy cherry topping, stir a splash of bourbon or kirsch into the cherry sauce while it warms.
- Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving and add the cherry topping fresh after thawing.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Cherry Cheesecake Recipe has earned its place as one of my most requested desserts for a reason.
It’s creamy, a little tangy, and dressed up with just enough cherries to feel special without being complicated to make.
Give it a try for your next holiday, birthday, or Sunday dinner, and let it chill overnight if you can manage the patience.
I’d love to hear how yours turns out. Drop a comment below with your results, or share a photo if you make it, I always enjoy seeing how everyone’s cheesecake comes together.
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