Description

This Classic Cherry Cheesecake recipe features a creamy, smooth cheesecake on a buttery graham cracker crust, topped with a luscious cherry topping. Perfectly baked to a light golden finish, this dessert balances rich, tangy cheesecake flavors with the sweet, tart burst of cherries. Ideal for special occasions or anytime you crave a classic, indulgent dessert.

Ingredients

Scale

For the Crust:

1 ½ cups of graham cracker crumbs
¼ cup of granulated sugar
½ cup (1 stick) of unsalted butter, melted

For the Cheesecake Filling:

3 (8 oz) packages of cream cheese, softened
1 cup of granulated sugar
1 teaspoon of vanilla extract
3 large eggs
1 cup of sour cream
2 tablespoons of all-purpose flour

For the Cherry Topping:

1 can (21 oz) of cherry pie filling (or fresh cherries)
1 tablespoon of cornstarch (optional for thickening if using fresh cherries)
2 tablespoons of sugar (if using fresh cherries)

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Instructions

Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust using the back of a spoon or your hands. Bake for about 10 minutes until golden brown. Set aside to cool.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy. Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, beating well after each. Mix in sour cream and flour until the batter is thick and smooth.
Bake the Cheesecake: Pour the filling over the cooled crust and spread evenly. Tap the pan gently on the counter to release air bubbles. Bake for 50–60 minutes until the center is almost set but still slightly wobbly and the top is lightly golden. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour to prevent cracking. Then cool at room temperature for 30 minutes more.
Chill the Cheesecake: Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
Prepare the Cherry Topping: For canned filling, simply spoon over the cheesecake. For fresh cherries, rinse and pit them, then cook with sugar over medium heat until soft and syrupy. If a thicker topping is desired, stir in cornstarch mixed with water until thickened. Cool topping before using.
Serve: Carefully remove the chilled cheesecake from the springform pan. Spoon the cherry topping over the cheesecake evenly. Slice and serve to enjoy a delicious homemade cherry cheesecake.

Notes

Using full-fat cream cheese and sour cream creates the creamiest texture.
For best results, ensure cream cheese is fully softened before mixing to avoid lumps.
Allow the cheesecake to cool gradually in the oven and then at room temperature to prevent cracking.
Refrigerate overnight for optimal flavor and texture.
Fresh cherries offer a more natural topping but require cooking; canned cherry pie filling is a convenient alternative.