Classic Cherry Cheesecake Recipe – Creamy, Rich & Irresistible
This classic cherry cheesecake recipe features a rich and creamy cheesecake filling over a buttery graham cracker crust, topped with a luscious cherry pie filling. It's the perfect dessert for holidays, birthdays, or any special occasion. With a velvety smooth texture and a hint of vanilla, this homemade cheesecake will impress your family and friends.
Equipment
- 9-inch springform pan
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Food processor or rolling pin (for crust)
- Baking sheet
- Aluminum foil
- Cooling rack
- Knife for slicing
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- ½ cup 1 stick unsalted butter, melted
- ¼ cup granulated sugar
- For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- For the Cherry Topping:
- 1 can 21 oz cherry pie filling
Instructions
- Step 1: Prepare the Crust
- Preheat the oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
- Bake for 10 minutes, then remove and let it cool while preparing the filling.
- Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar on medium speed until smooth and creamy (about 2 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
- Step 3: Bake the Cheesecake
- Place a baking sheet filled with hot water on the lower oven rack to prevent cracking.
- Bake the cheesecake for 50-55 minutes, or until the center is slightly jiggly but set.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
- Transfer to a wire rack and cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight for the best texture.
- Step 4: Add the Cherry Topping & Serve
- Once chilled, spread the cherry pie filling evenly over the top.
- Slice and serve chilled. Enjoy!
Notes
For a smoother texture, ensure the cream cheese is at room temperature before mixing.
Use a water bath (baking pan with hot water) to minimize cracks in the cheesecake.
Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Swap cherry pie filling with strawberry, blueberry, or raspberry topping for variety.
Use a water bath (baking pan with hot water) to minimize cracks in the cheesecake.
Refrigerate leftovers for up to 5 days or freeze for up to 3 months.
Swap cherry pie filling with strawberry, blueberry, or raspberry topping for variety.