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Master the perfect dessert with my cherry cheesecake recipe! Featuring a tangy cream cheese filling with a sweet, refreshing cherry sauce, it’s impressive and foolproof!
Need more cheesecake recipes? Check out my mango cheesecake, raspberry cheesecake, and brownie cheesecake next.
Don’t come for me, but I think cherries are the OG of cheesecake toppings. Other fruits are nice for a change, but cherries are where it’s at.
When paired with a rich, tangy cream cheese filling, the cherries add acidity and much-needed brightness. Pair that with a crumbly pie crust, and you have a very decadent dessert indeed!
Table of Contents
Why I love this recipe
- Deceptively easy. I know, I know, cheesecakes can be tricky, but I promise this one is very straightforward (even my sister, who struggles with toasting bread, can make this).
- Classic New York cheesecake flavor. All that’s missing is the lemon, but you could easily fold in some fresh lemon zest to replicate the flavor of NY cheesecake!
- Rich, creamy, and tart. The cream cheese and cherry combo is perfect, and the fruity syrup soaks into every bite.
- Use fresh OR frozen cherries. I’ll use fresh when I have them, but I always keep some backup cherries in the freezer for cheesecake emergencies.
- No water bath needed! I tried this recipe with and without one, and I didn’t think it was necessary, so I skipped it.
Ingredients needed
- Pie crust. Use a store-bought crust or make a graham cracker crust by combining 1 ½ cups of graham cracker crumbs, 5 tablespoons of sugar, and 6 tablespoons of melted butter. Blend until smooth, then press into your 9-inch pie pan.
- Cream cheese. I tested fat-free, low-fat, and full-fat cream cheese, and full-fat cream cheese yielded the richest cheesecake. Remember to leave it on the counter for 30 minutes before mixing!
- Sour cream. Adds a lighter texture and tangy flavor. Similarly with the cream cheese, I prefer full-fat sour cream.
- Sugar. To sweeten the filling.
- Vanilla extract. For flavor.
- Eggs. Preferably room temperature.
For the cherry topping:
- Cherries. Use fresh cherries with the pits removed, or use frozen cherries thawed with the excess juices drained. This is super important because even a little bit of excess liquid can affect how thick the topping us.
- Cornstarch. To thicken the cherry sauce.
- Sugar. For sweetness and to cut through the tartness from the cherries.
How to make cherry cheesecake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the filling. In a large bowl or stand mixer with a paddle attachment, beat the cream cheese until smooth. Combine the sour cream, sugar, and vanilla. Fold in the eggs until combined.
Step 2- Bake. Pour the cream cheese mixture into the pie crust and bake for 60-70 minutes or until the edges are set and the center is slightly jiggly. Chill completely.
Step 3- Make the topping. In a food processor, blend ⅓ of the cherries with cornstarch until smooth. Transfer to a saucepan and add sugar. Cook over medium heat for 10-15 minutes or until thick. Remove the pan from the heat and fold in the remaining cherries. Let it cool completely.
Step 4- Top and serve. Pour the cooled filling over the cooled cheesecake.
Arman’s recipe tips
- Use a springform pan. For easier removal. I’ve made this both ways, and let’s just say I have a newfound respect for springform pans.
- Stop periodically to scrape down the sides of the bowl as you’re mixing. You don’t want clumps of egg yolk or cream cheese.
- Cracks in the cheesecake? It could be because of overmixing or overbaking the cheesecake. Don’t worry; the beauty of my cheesecake is that the cherry topping will cover any cracks.
Variations
- Save time. When I’m short on time (or don’t have any fresh cherries on hand), I’ll use two cans of cherry pie filling.
- New York-style cheesecake. Add a squeeze of fresh lemon juice and the zest of one lemon.
- Make chocolate cherry cheesecake. Use the chocolate pie crust from my peanut butter cheesecake recipe and finish the cake with a drizzle of melted chocolate.
Storage instructions
To store: Store any leftover cheesecake in an airtight container in the refrigerator for 4-5 days.
To freeze: Wrap leftover slices in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.
Frequently asked questions
You’ll know it’s ready to come out of the oven when the edges of the cheesecake look firm and have lightly browned. The middle will still be a bit jiggly, but it will firm up overnight in the fridge.
I actually originally tested this recipe with cherry preserves on top VS an actual cherry topping and found that the jam wouldn’t adhere to the cheesecake well, and also, it was WAY too sweet.
More easy desserts
Cherry Cheesecake
Video
Ingredients
Pie crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons sugar
- 6 tablespoons butter
Filling
- 4 cups cream cheese
- 1 cup sour cream
- 1 1/3 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs whisked
Cherry cheesecake topping
- 22 oz cherries pitted and divided
- 2 tablespoons cornstarch
- 1 cup sugar
Instructions
- Preheat the oven to 150C/300F.
- Blend the graham cracker crumbs, sugar, and butter until smooth, then press into a 9-inch springform pie pan.
- In a large mixing bowl or stand mixer, beat the cream cheese until smooth. Add the sour cream and sugar and beat until smooth. Add the vanilla. Gently fold in the eggs one at a time until combined.
- Transfer the cheesecake filling to the pie crust. Bake for 60-70 minutes, until the edges are set and the middle is still slightly jiggly when touched. Allow the cheesecake to cool completely.
- In a food processor, add around 2/3 of the cherries with cornstarch and blend until smooth. Transfer to a small saucepan and add the sugar. Cook over medium heat for around 10-15 minutes, until it is thick.
- Remove the filling from the heat and add the remaining chopped cherries. Let the mixture cool completely, stirring it regularly throughout.
- Once the filling has cooled, spread over the top of the cheesecake.
Notes
Nutrition
Originally published March 2023, updated and republished September 2024
Why does the pic look like a graham cracker crust
Hi! It is a graham cracker crust 🙂