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. But that’s just not really a cheesecake is it?
RELATED: you might also like this recipe – No Bake Mini Cheesecakes
Some notes on ingredients:
Get full list of ingredients with measurements and instructions in the printable version at the end of this post.
- I use graham cracker crumbs and finely chopped walnuts in the crust, but you can use other nuts or just graham crackers.
- Eggs are your bonding agent for the cheesecake. Buy large eggs, not jumbo as that can change the science of the recipe.
- This recipe uses sour cream to help smooth out the cream cheese.
- Cornstarch helps create a firmer cheesecake and can help cut down on cracking.
- You can use homemade cherry pie filling (like mine) or the canned variety from the grocery store.
How to Make Cherry Cheesecake from Scratch
- Preheat oven your to 350 degrees F (remember you can print these instructions in the recipe card below). 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.
Expert Tips & FAQs
What’s a Water Bath?
Here’s a tip for making a delicious cheesecake. Use 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.
More Amazing Cheesecake Recipes
- If you like cheesecake, here are several more that I really love. First up is this Tiramisu Cheesecake. Yes, you read that right! If you love cheesecake and tiramisu, this dessert is the best of both worlds!
- This decadent Strawberry Swirl Cheesecake is one you won’t want to miss out on. Perfect for holidays, birthdays, or just because, this cheesecake will impress anyone who tries it!
- I grew up eating English Trifle at every single holiday. It’s such a nostalgic dessert for me and the flavor.. oh!! This English Trifle Cheesecake captures all of those flavors and marries them with creamy cheesecake. It’s a must-try for trifle lovers.
- This smooth, rich, and irresistible Instant Pot Cheesecake will make you the star of the evening!
- This English Trifle Cheesecake is made with decadent layers of sherry-brushed yellow cake, raspberry preserves, and creamy cheesecake then is topped off with whipped cream and a raspberry drizzle.
- This Salted Caramel Cheesecake is to-die-for delicious.
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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 It Text ItIngredients
- 1 cup graham-cracker crumbs
- 1/2 cup California walnuts finely chopped
- 1/3 cup butter melted (cooled it to room temp)
- 1 3/4 cups sugar divided
- 24 oz cream cheese 3 (8-oz) pkgs
- 6 large 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
Things You’ll Need
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.
- 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.
- 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.
Expert Tips & FAQs
What’s a Water Bath?
Here’s a tip for making a delicious cheesecake. Use 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.Nutrition
This post originally appeared here on Sep 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.