Are you looking for the best baked cherry cheesecake you will ever make? Just ten ingredients plus your pie filling and you will be making this creamy cheesecake in no time.
Why this recipe works
There’s nothing like a cheesecake baked from scratch and this cherry cheesecake really fits the bill! 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 pre-made crust. While those types of recipes can be great for something quick and easy, they’ll simply never fit into the shoes of a good old-fashioned baked cheesecake!
RELATED: Be sure to try our Instant Pot Cherry Cheesecake too!
Ingredient Info and Substitution Suggestions
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
CRUST – I like to use graham cracker crumbs and finely chopped walnuts in the crust, but you can use other nuts or just graham crackers.
SOUR CREAM – Adding sour cream helps create a smoother texture in the cream cheese.
EGGS – Make sure to buy large eggs, not jumbo as that can change the science of the recipe. Eggs are your bonding agent for the cheesecake.
FILLING – You can use homemade cherry pie filling or the canned variety from the grocery store.
CORNSTARCH – The addition of cornstarch helps create a firmer cheesecake and can help cut down on cracking.
How to Make Cherry Cheesecake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven your to 350 degrees F. In a medium bowl with a fork, mix the graham cracker crumbs, walnuts, melted and cooled butter, and 1/4 cup of the sugar. Press mixture firmly on bottom and around side of 9-inch springform pan to within 1 1/2″ of the top.
- In a large bowl with electric mixer at medium speed, beat the 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 for three minutes.
- I recommend a water bath (see tips below) to gently bake the cheesecake. Wrap the bottom of the springform pan with heavy duty foil.
- Pour the cheesecake mixture into the pan. Place cheesecake pan in the center of a roasting pan and gently add a couple inches of water.
- Carefully place the entire thing into the preheated over and bake 1 hour or until lightly browned.
- Turn off the oven and open the door partially. Leave the cheesecake in the oven for 30 minutes. Remove from the oven and cool in pan on a wire rack. Cover pan with plastic wrap and chill in the refrigerator for at least 2 hours, overnight is better.
- To serve, remove the outside of the pan. With large spatula; loosen cake from pan bottom, slide onto plate.
- Mix together all topping ingredients. Spoon cherry topping evenly over cheesecake.
Frequently Asked Questions & Expert Tips
You start by wrapping the bottom of the springform pan with heavy duty foil. Then after you add the cheesecake mixture, you will place the pan in the center of a roasting pan.
The roasting pan should be large enough to hold the springform pan with room around it, and the sides should be a few inches high. Add a couple of inches of water to the roasting pan and place the whole shebang into the oven. The steam that’s created will keep the top of your cheesecake from forming a crust and will help cut down on cracks.
Store leftover cheesecake, covered, in the refrigerator for 5-7 days.
Yes, you can freeze this cherry cheesecake either whole or in slices. I would recommend reserving the cherry topping for just before you are planning on serving it. To freeze, wrap the fully cooled cheesecake a couple of times with plastic wrap followed by a layer of aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight.
Yes, absolutely! You can prepare, bake, and store the cheesecake in the refrigerator 1-2 days in advance. Be sure to wrap it tightly with plastic wrap or aluminum foil. Add the cherry topping before serving.
Serving Suggestions
Cherry cheesecake is best served chilled. I personally love a slice with warm coffee or tea!
You can just as easily swap the cherry pie filling out here with a different fruit such as blueberry, blackberry, or strawberry pie filling – though it would no longer be considered a cherry cheesecake (but it’s an excellent base for all sorts of different variations)!
More Cheesecake Recipes
- Tiramisu Cheesecake
- Strawberry Swirl Cheesecake
- Salted Caramel Cheesecake
- English Trifle Cheesecake
- No Bake Mini Cheesecakes
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Cherry Cheesecake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 cup graham-cracker crumbs
- ½ cup California walnuts finely chopped
- ⅓ cup butter melted (cooled it to room temp)
- 1 ¾ cups sugar divided
- 24 oz cream cheese 3 (8-oz) pkgs
- 6 large eggs
- 2 cups sour cream
- 2 Tablespoons cornstarch
- 1 Tablespoons lemon juice
- 2 teaspoon vanilla extract
Cherry Topping
- 21 ounce can cherry pie filling
- 1 Tablespoons grated lemon peel
- ½ teaspoon lemon juice
Things You’ll Need
Before You Begin
What’s a Water Bath?
You start by wrapping the bottom of the springform pan with heavy duty foil. Then after you add the cheesecake mixture, you will place the pan in the center of a roasting pan. The roasting pan should be large enough to hold the springform pan with room around it, and the sides should be a few inches high. Add a couple inches of water to the roasting pan and place the whole shebang into the oven. The steam that’s created will keep the top of your cheesecake from forming a crust and will help cut down on cracks.Instructions
- 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.1 cup graham-cracker crumbs, 1/2 cup California walnuts, 1/3 cup butter
- 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.24 oz cream cheese, 6 large eggs, 2 cups sour cream, 2 Tablespoons cornstarch, 1 Tablespoons lemon juice, 2 teaspoon vanilla extract
- I recommend a water bath to gently bake the cheesecake. Wrap the bottom of the springform pan with heavy duty foil.
- Pour the cheesecake mixture into the pan. Place cheesecake pan in the center of a roasting pan and gently add a couple inches of water. Carefully place the entire thing into the preheated over and bake 1 hour or until lightly browned.
- Turn off the oven and open the door partially. Leave the cheesecake in the oven for 30 minutes. Remove from the oven and cool in pan on a wire rack.
- Cover pan with plastic wrap and chill in the refrigerator for at least 2 hours, overnight is better.
- To serve: remove side of pan. With large spatula; loosen cake from pan bottom, slide onto plate.
- Mix together all topping ingredients. Spoon cherry topping evenly over cheesecake.21 ounce can cherry pie filling, 1 Tablespoons grated lemon peel, 1/2 teaspoon lemon juice
Expert Tips & FAQs
- Store leftover cheesecake, covered, in the refrigerator for 5-7 days.
- Freezing – you can freeze this cherry cheesecake either whole or in slices. I would recommend reserving the cherry topping for just before you are planning on serving it. To freeze, wrap the fully cooled cheesecake a couple of times with plastic wrap followed by a layer of aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight.
- Make Ahead – prepare, bake, and store the cheesecake in the refrigerator 1-2 days in advance. Be sure to wrap it tightly with plastic wrap or aluminum foil. Add the cherry topping before serving.
Nutrition
This post was originally published here on September 23, 2008.
Amanda Davis
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Kristin says
I made this last weekend for my father-in-law’s birthday. Everyone loved it so much that I made a second one this weekend for my family. I was nervous initially about making it because 1) I never made a cheesecake before and 2) both sides of our family are from NY and have strong opinions of what cheesecake should taste like. I followed the directions exactly and it was very simple. Everyone said it looked professionally made. Needless to say both cheesecakes are gone. Thank you!!
Dave says
The cake is very good and tastes great w no cracks. The crust was very soggy however and was leaking out butter (I imagine) from the bottom. Not sure why this happened. I used a water bath and wrapped the spring pan in foil as instructed.