Classic Cherry Cheesecake
1 h 35 min
|
intermediate
|
vegetarian
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 30 min | 1 h 5 min | 1 h 35 min |
Introduction
This classic cherry cheesecake has a buttery graham cracker crust, a rich, creamy filling, and a glossy cherry topping.
It’s the perfect make-ahead dessert for holidays, potlucks, birthdays, or any time you want a true crowd-pleaser.
Every bite is silky, tangy-sweet, and just a little bit nostalgic, like the best diner cheesecake but straight from your kitchen.
Ingredients (12 servings)
Ingredients for the Crust:
Ingredients for the Cheesecake Filling:
Ingredients for the Topping:
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How to Make Classic Cherry Cheesecake
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Prepare the pan and oven
Preheat your oven to 325°F and place a rack in the center position.
Lightly grease a 9 inch springform pan, then line the bottom with parchment paper if you like.
Wrap the outside of the pan with heavy duty foil if you plan to use a water bath.
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Mix and press the crust
Stir together the graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture firmly into the bottom of the springform pan, creating an even, compact layer.
Use the bottom of a measuring cup or glass to really pack the crumbs so they hold together.
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Par bake the crust
Bake the crust for 10 minutes, then set the pan on a wire rack to cool slightly.
Reduce the oven temperature to 300°F so the cheesecake bakes gently without cracking.
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Make the cheesecake filling
Beat the softened cream cheese and sugar in a large bowl until completely smooth and no lumps remain.
Mix in the vanilla and sour cream on low speed, scraping the bowl as needed.
Add the eggs one at a time, beating on low just until blended after each addition.
Avoid whipping too much air into the batter, which can cause the cheesecake to rise and fall.
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Fill the pan and bake
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
If using a water bath, place the foil wrapped pan in a larger pan and add hot tap water.
Bake at 300°F for 50 to 60 minutes, until the edges look set but the center still jiggles.
Turn off the oven and crack the door open, then leave the cheesecake inside for 30 minutes.
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Cool and chill completely
Transfer the pan to a wire rack and run a thin knife around the edge to loosen it.
Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
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Add cherry topping and serve
Right before serving, remove the sides of the springform pan and slide the cheesecake onto a serving plate.
Spoon the cherry pie filling evenly over the top, then slice with a hot, clean knife.
Substitutions
- Graham cracker crumbs -> vanilla wafer crumbs
- Use the same amount of finely crushed vanilla wafers for a slightly sweeter, more cookie like crust that still stays crisp.
- Sour cream -> full fat Greek yogurt
- Swap the sour cream for thick Greek yogurt to keep the tang and creaminess while adding a tiny bit more body.
- Cherry pie filling -> mixed berry pie filling
- Use canned or homemade mixed berry pie filling for a deeper berry flavor and pretty purple red color on top.
Tips
- Bring everything to room temperature
- Let the cream cheese, sour cream, and eggs sit out until they feel slightly cool but not chilly for a smoother batter.
- Mix on low speed only
- Use low speed the whole time to keep extra air out of the batter, which helps prevent cracks and sinking.
- Know when the cheesecake is done
- Look for set, matte looking edges and a two inch wide jiggly center, which will firm up completely as it chills.
- Use a water bath for ultra creamy texture
- A water bath keeps the temperature gentle and even, giving you a custard like, silky cheesecake with fewer surface cracks.
- Slice with a hot, clean knife
- Dip a sharp knife in very hot water, wipe it dry, then slice, wiping and dipping again between cuts for neat pieces.
Nutrition Facts *
| Energy | 445 | kcal |
|---|---|---|
| Protein | 6 | g |
| Total Fat | 29 | g |
| Carbohydrates | 42 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep my cheesecake from cracking on top?
- Use room temperature ingredients, avoid overmixing, bake at 300°F, and cool slowly in the oven with the door cracked.
- What if my cheesecake is still very jiggly after the bake time?
- Give it another 5 to 10 minutes, checking often, and look for just the center to wobble, not the whole cake.
- Can I make this cherry cheesecake ahead of time?
- Yes, this dessert is perfect make ahead and actually tastes better after chilling overnight, so plan at least one day ahead.
- How should I store and freeze leftover cheesecake?
- Refrigerate slices covered for up to five days, or freeze well wrapped pieces for two months and thaw overnight in the fridge.
Serving Suggestions
This classic cherry cheesecake shines with a little whipped cream or vanilla ice cream on the side.
For a fun twist, drizzle slices with warm hot fudge or salted caramel for that cherry sundae vibe.
Serving it on a simple white platter with extra cherries in the center gives a bakery case look at home.
More pairings:
Reviews
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Jennifer, Portland, OR: Creamy, crack free, cherries on top 🍒✨
: Love hearing it turned out creamy and crack-free, Jennifer, and that cherry topping is the perfect finish! 🍒
Made this recipe? How did it go?
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