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!Â
- 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.Â
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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
- â…“ 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 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tsp vanilla extract
Cherry Topping
- 21 ounce can cherry pie filling
- 1 tbsp grated lemon peel
- ½ tsp lemon juice
Things You’ll Need
Before You Begin
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.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.Â
- 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.
Nutrition
This post originally appeared here on Sep 23, 2008.
Amanda Davis
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Lisa says
I just made this cheesecake, only thing I did different was the crust, I didn’t have Graham crackers so I used vanilla wafers instead. It turned out so beautiful and tastes wonderful! Not a crack and it didn’t go flat!
Michael Trombley says
Do you bake the crust first
Amanda Formaro says
No you do not bake the crust first :)
Shanda says
I made this for my husband’s birthday. He doesn’t like birthday cake and always requests a cherry cheesecake. He loved it and so did I! I’ll be using the walnuts in the crust from now on. So delicious!
Natalie says
I love cherry cheesecakes! Looks so delicious and perfect for special occasions ♥
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
Amanda Formaro says
Perfect!
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.
Amanda Formaro says
Sorry you didn’t like it. We’ve always loved it.
Nicole says
How on earth does this taste like a diet cake with 2 cups of sour cream and 6 eggs? It even has cornstarch in it?
I really do wonder about your old recipe and what it could possibly be composed of.
Your recipe looks lovely Amanda!!
Amanda Formaro says
Thank you Nicole :)
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.
Amanda Formaro says
I hope you liked it! Rainelle!
Rainelle says
Oh it was so great! I did not know cheese cake was going rise so much but it did go down and it was so good! Thank you.
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!
Amanda Formaro says
I hope it lives up to those expectations Tami, those are high! :) I hope you enjoy it either way.
Rene says
How much sugar do you use? It isn’t listed on the recipe
Amanda Formaro says
Hi Rene. Sorry about that, the amounts are noted in the directions, but you are right they weren’t properly listed in the ingredients. I have corrected it.
Cookin' Canuck says
I like the idea of the walnuts in the crust and the cheesecake looks so smooth and creamy.
Amanda says
I know, but isn't it great you can drown it in topping? LOL
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!
Amanda says
Thank you Shelby, an oldie but a goodie!
Grumpy and HoneyB says
looks amazing Amanda!
Amanda says
Thank you Anonymous! :)
Anonymous says
Amandascookin always sends me amazing recipes
n.o.e says
Hi Amanda, welcome to TWD! We have lots of fun. This cheesecake looks fab.
Nancy
Amanda says
Thanks Tami, it was really good :) Notice I said WAS. LOL it’s GONE. hee hee
Tami says
Cracks or no cracks, this cheesecake looks fabulous. YUM!
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