Cherry Cheesecake
Cherry cheesecake is a classic dessert that many people love. It combines a creamy cheese filling with a sweet cherry topping, all resting on a crunchy graham cracker crust. This delightful treat is perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a special dessert for yourself.
Why Make This Recipe
This cherry cheesecake recipe is not only delicious, but it is also easy to follow. It requires basic ingredients that you can find in any grocery store. Furthermore, the rich and creamy filling paired with the tart cherry topping will impress your friends and family. Making this cheesecake from scratch allows you to tailor the flavors to your liking, ensuring a delightful experience for everyone.
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:
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a food processor, combine the graham crackers, brown sugar, cinnamon, and salt. Add the melted butter and pulse until the mixture looks like wet sand. Press this mixture into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Boil 8 cups of water for the water bath.
- For the filling, mix the cream cheese, sugar, and cornstarch until it is smooth. Add the vanilla extract, almond extract, and lemon juice. Incorporate the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream and heavy cream until the mixture is smooth.
- Pour the filling into the cooled crust. Place the baking dish with boiling water in the oven. Bake the cheesecake for 1 hour and 15-20 minutes.
- After baking, let the cheesecake cool in the oven with the door cracked for 1 hour, then let it cool at room temperature for 30 minutes. Refrigerate it overnight.
- Top the cheesecake with cherry pie filling before serving.
How to Serve Cherry Cheesecake
Serve your cherry cheesecake chilled, sliced into wedges. It pairs well with a dollop of whipped cream on top or a fresh cherry for garnish. You could also serve it with a cup of coffee or tea for a delightful dessert experience.
How to Store Cherry Cheesecake
Store any leftover cherry cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It can last up to five days in the fridge. If you want to freeze it, wrap it well and store it in an airtight container. It can be frozen for up to three months, but note that the texture may change once thawed.
Tips to Make Cherry Cheesecake
- Make sure your cream cheese is at room temperature. This helps create a smoother filling.
- Don’t skip the water bath; it helps prevent cracks in the cheesecake.
- Allow the cheesecake to cool gradually to avoid cracks on the surface.
- Use a plastic knife to cut the cheesecake for cleaner slices.
Variation
If you want to experiment, try adding chocolate chips to the cream cheese filling or using a different fruit topping, like blueberry or strawberry, instead of cherry.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but the texture and flavor may be different from using regular cream cheese.
2. How long should I let the cheesecake cool?
Let it cool in the oven for 1 hour and then at room temperature for 30 minutes before refrigerating it overnight.
3. Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan, but make sure to line the bottom with parchment paper for easy removal.
Cherry Cheesecake
- Total Time: 105 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic dessert featuring a creamy cheese filling topped with sweet cherry pie filling, all on a crunchy graham cracker crust.
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)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the crust: In a food processor, combine the graham crackers, brown sugar, cinnamon, and salt. Add melted butter and pulse until the mixture looks like wet sand. Press this mixture into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- Boil 8 cups of water for the water bath.
- For the filling, mix the cream cheese, sugar, and cornstarch until smooth. Add the vanilla extract, almond extract, and lemon juice. Incorporate the eggs one at a time, mixing well after each.
- Mix in the sour cream and heavy cream until smooth.
- Pour the filling into the cooled crust. Place the baking dish with boiling water in the oven. Bake for 1 hour and 15-20 minutes.
- After baking, let the cheesecake cool in the oven with the door cracked for 1 hour, then let it cool at room temperature for 30 minutes. Refrigerate it overnight.
- Top the cheesecake with cherry pie filling before serving.
Notes
Make sure your cream cheese is at room temperature for a smoother filling. Don’t skip the water bath to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, cherry, sweet, creamy