Cherry Cheesecake
Cherry cheesecake is a delightful dessert that combines a creamy cheese filling with a sweet cherry topping. It’s the perfect treat for parties, holidays, or just a casual family dinner. The combination of the delicious graham cracker crust, smooth cheesecake, and tangy cherries makes this dessert hard to resist.
Why Make This Recipe
Making cherry cheesecake is a wonderful way to enjoy a classic dessert at home. It gives you the chance to impress your family and friends with a homemade treat. Plus, this recipe is straightforward and uses simple ingredients that you might already have in your kitchen. The end result is a stunning cheesecake that looks and tastes amazing!
How to Make Cherry Cheesecake
Ingredients
- 18 Graham cracker sheets (or 2 cups of graham cracker crumbs)
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp kosher salt
- 10 tbsp salted butter, melted
- 32 oz cream cheese (room temperature)
- 1 1/2 cups sugar
- 2 tbsp cornstarch
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tbsp lemon juice
- 1 cup sour cream (room temperature)
- 1/2 cup heavy cream (room temperature)
- 21 oz cherry pie filling (for topping)
Directions
Prepare the Graham Cracker Crust: Preheat the oven to 350°F (175°C). In a food processor, combine graham crackers, brown sugar, cinnamon, and kosher salt. Pulse until fine crumbs form. Pour in the melted butter and pulse until the mixture resembles wet sand. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes until golden brown. Set aside to cool.
Prepare the Water Bath: Bring 8 cups of water to a boil in a pot for the water bath.
Make the Cheesecake Filling: In a stand mixer, combine cream cheese, sugar, and cornstarch. Beat until smooth. Add vanilla extract, almond extract, and lemon juice; mix together. Add eggs one at a time, incorporating each fully. Add sour cream and heavy cream; mix until smooth.
Bake the Cheesecake: Pour the cheesecake batter into the cooled crust. Pour hot water into a baking dish on the bottom rack of the oven. Bake at 350°F for 1 hour and 15-20 minutes. The center should be slightly jiggly; the edges set.
Cool the Cheesecake: Turn off the oven and let the cheesecake sit inside for 1 hour. Let it sit at room temperature for another 30 minutes, then refrigerate for at least 4 hours.
Serve: Pour cherry pie filling on top before serving.
How to Serve Cherry Cheesecake
Cherry cheesecake is best served cold and can be sliced into wedges for easy serving. Add a dollop of whipped cream on the side for a special touch. It’s perfect for gatherings or celebrations!
How to Store Cherry Cheesecake
To store cherry cheesecake, keep it in the refrigerator in an airtight container. It will remain fresh for about 3-5 days. If you want to save it longer, you can freeze slices wrapped tightly in plastic wrap. Just remember to thaw in the fridge overnight when you’re ready to enjoy more.
Tips to Make Cherry Cheesecake
- Use room temperature cream cheese for a smoother filling.
- Do not overmix the batter after adding the eggs to prevent cracks.
- Let the cheesecake cool slowly to avoid sudden temperature changes.
Variation
If you want to try something different, you can swap the cherry pie filling for other fruits like blueberries, strawberries, or raspberries. You can also add a hint of chocolate by mixing cocoa powder into the cheesecake batter.
FAQs
Can I make this cheesecake ahead of time?
Yes, you can make the cheesecake a day or two in advance. Just store it in the fridge until you’re ready to serve.What can I use instead of sour cream?
You can use Greek yogurt as a substitute for sour cream. It will give a similar creamy texture.Why does my cheesecake have cracks?
Cracks usually happen if the cheesecake is overbaked or cooled too quickly. Baking it in a water bath can help keep the temperature consistent and reduce cracks.
Enjoy making and sharing this delicious cherry cheesecake with everyone!