Cherry cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, smooth cheesecake filling, and a sweet cherry topping. Perfect for holidays, celebrations, and make-ahead entertaining.
Total Time:5 hours 25 minutes
Yield:10-12 slices
Ingredients
Graham cracker crumbs
Granulated sugar
Melted butter
Cream cheese
Sour cream
Vanilla extract
Eggs
Cherry pie filling or homemade cherry topping
Instructions
Preheat the oven to 325°F.
Mix the graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan.
Bake the crust for 8 to 10 minutes, then let it cool slightly.
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the sour cream and vanilla extract, then mix until combined.
Add the eggs one at a time, mixing gently after each addition. Do not overmix.
Pour the cheesecake filling over the crust and smooth the top.
Bake until the edges are set and the center is slightly jiggly, about 55 to 70 minutes.
Turn off the oven, crack the door open, and let the cheesecake cool gradually.
Refrigerate for at least 4 hours or overnight for the best texture.
Spread the cherry topping over the chilled cheesecake before serving.
Notes
Use an Oreo cookie crust for a chocolate-cherry variation.
Add lemon zest to the filling for a brighter citrus flavor.
Fresh cherry sauce can be substituted for canned pie filling.
A water bath can help prevent cracks and create a smoother texture.
Store covered in the refrigerator for up to 5 days.
Freeze without the cherry topping for up to 2 months and add topping after thawing.
