Cherry Cheesecake

There are so many cheesecake recipes out there. They’ve been simplified and reduced to a package of cream cheese, some pudding and cool whip plopped into a premade crust. But that’s just not really a cheesecake is it? There’s nothing like a cheesecake baked from scratch.

I have this most fantabulous cookbook: The Good Housekeeping Illustrated Cookbook, but mine’s the 1980 version. It’s been redone a couple of times and I had purchased the revised copy with high hopes. I wasn’t as pleased with the newer versions as it just didn’t have the totally cool photo index that mine does. In fact, I had a different copy of this cookbook that my dad handed down to me and it had an unfortunate accident with an electric stove top, charring many of its pages. Eeek. I was devasted, especially since it burned the hand written inscription from my dad, how stupid are we at 25?? Ugh. Anyway, I bought the new version, returned it and found the exact one I had before. Bliss :)

This recipe is on page 158. I was a little surprised that they instructed me to add lemon rind and juice to the cherry topping, but it was fabulous. The only variation I made was to remove the walnuts, I just adjusted by adding graham cracker crumbs until the texture was right. I have a friend that is allergic to nuts and wanted her to have some :)

ANOTHER DELICIOUS IDEA >>  Rich Chocolate Ice Cream

Cherry Cheesecake

1 cup graham-cracker crumbs
1/2 cup finely chopped California walnuts
1/3 cup butter, melted (I cooled it to room temp)
1 3/4 cups sugar, divided
3 8-oz pkgs cream cheese
6 eggs
2 cups sour cream
2 tbsp cornstarch
1 tbsp lemon juice
2 tsp vanilla extract

Cherry Topping

21 ounce can cherry pie filling
1 tbsp grated lemon peel
1/2 tsp lemon juice

Mix all three ingredients together and set aside.


Preheat oven to 350 degrees F. In medium bowl with a fork, mix first three ingredients and 1/4 cup sugar. Press mixture firmly on bottom and around side of 9″ x 3″ springform pan to within 1 1/2″ of the top.

In a large bowl with mixer at medium speed, beat cream cheese until smooth; slowly beat in 1 1/2 cups sugar. With mixer at low speed, beat in eggs (one at a time) and remaining ingredients, except cherry topping. At medium speed, beat three minutes.

ANOTHER DELICIOUS IDEA >>  Cake: The Perfect Size

Pour mixture into pan; bake 1 hour or until lightly browned. Turn off oven; leave in oven 30 minutes. (see my notes at the end) Remove; cool in pan on rack. Cover; chill.

To serve: remove side of pan. With large spatula; loosen cake from pan bottom, slide onto plate. Spoon cherry topping evenly over cheesecake.

MY NOTES: I thought I had made the perfect cheesecake. I removed it from the oven after 30 minutes and it was gorgeous as you can see! I turned my back for ten minutes and it had a huge crack, about 3″ long, in the middle! Arrgghh! Luckily the cherry topping covered it, but I think the cake should have just stayed in the cooling oven for much longer, maybe another hour. I read in a cheesecake cookbook somewhere that the cracks come from extreme differences in temperature. Therefore removing it from the oven and into the room temperature air caused the crack.

This is a delicious recipe and I will definitely make it again. :) Do you have a favorite cheesecake recipe?


  1. Ann says

    hmm,Amanda,it looks really superb !! And about the crack,i had one last week..ha ha
    It happens very often with baking ..
    You are tempting me with pictures really
    I will try to get one copy of this book
    btw,the loss you had,i feel sorry.
    we are more than stupid at those jovial times

  2. Megan says

    I hate when it's beautiful right from the oven only to find it's misbehaved while my back is turned. It's happened to me more times then I care to admit! The cheeesecake looks so rich and creamy. Love it!

  3. Crafty Tami says

    This looks awesome!!!!! The best cheesecake I ever had was made by a woman named Helen Bianchi who was a friend of my mother and grandmother. It was so delicious and had a texture like no other. This one looks a lot like it and I hope it’s close as Helen moved away a long time ago and I haven’t had a bite of her masterpiece in years. The texture was a bit more crumbly/dry/airy (but still dense) than most cheesecakes. So many cheesecakes that you find today are way too creamy. The texture, flavor and density are similar to canned frosting … only a bit more firm perhaps. Those are NOT cheesecake! I can’t wait to try this recipe!

  4. Rainelle says

    Hi, I just made the cheese cake and i will be eating later today but the cheese cake has risen probably an inch and a half past the spring pan that I have. Is it because I over whipped the batter maybe? But it still looks super good.

  5. Karleen says

    Thought this tasted like a diet cheese cake. I had a great recipe for one. But it called for 5 pk. Of cream cheese. I wanted to cut down on it. I should have known better. I’ll go back to my old recipe.

  6. Lora says

    I made this cheesecake today and it is now my favorite cheesecake recipe. I left it in the oven for about 2 hours after baking and it was perfect. No crack! Thanks


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