This cherry cheesecake is a classic dessert with a creamy, smooth filling nestled on a buttery graham cracker crust and finished with a vibrant sweet cherry topping. Balancing rich cheesecake texture with bright cherry sweetness, it's a dessert that feels elegant yet comforting - perfect for holidays, celebrations, or anytime you want something special. Each slice delivers that signature creamy bite followed by juicy fruit that keeps you coming back for more.
This cherry cheesecake recipe is based on my blackberry cheesecake recipe that we all love and adore. Baking cheesescakes is something I love to do, they are show stopping make ahead desserts. I knew I had to make a cherry version for my dad, he loves cherry desserts. The cheesecake is a soft, lush vanilla-flavored cheesecake that is the perfect base for a rich cherry topping.
About the Ingredients
- Graham cracker crust: A classic buttery foundation that provides gentle crunch and a hint of sweetness.
- Cream cheese: The silky heart of the cheesecake - fully softened ensures a smooth, lump-free filling.
- Eggs & sour cream & heavy cream: Give structure and creaminess so the cheesecake sets perfectly without cracking.
- Sugar & vanilla: Sweeten while enhancing depth of flavor without overpowering fruit notes.
- Cherry topping: Sweet cherries bring bright flavor and glossy color that brightens every bite. I use a can of cherries to make the topping.
You could of course use a can of cherry pie filling but I highly suggest taking the short amount of time to make your own- it is so tasty! And a cheesecake is not complete without freshly piped whipped cream.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Sweet Cheesecake Magic Ahead
The cheesecake will bake in a water bath so I would turn your kettle on now to get the hot water ready.
The cooling process is long and drawn out but its crucial for the cheesecake to set up and be crack free.
Pro Tip: When slicing cheesecake uses a knife dipped in hot water then wipe dry each time you slice for clean slices of cheesecake.
Cherry Cheesecake Wisdom
- After testing this recipe multiple times, I learned that room-temperature ingredients (especially cream cheese and eggs) blend more smoothly, resulting in a creamier texture with fewer air pockets.
- While testing, I also found that allowing the cheesecake to cool gradually in the oven before refrigeration reduces the chance of cracking and promotes a silky, even set.
Check out all my cheesecake baking tips here.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Homemade Cherry Cheesecake (Rich & Silky)
This cherry cheesecake is a classic dessert with a creamy, smooth filling nestled on a buttery graham cracker crust and finished with a vibrant sweet cherry topping. Balancing rich cheesecake texture with bright cherry sweetness, it's a dessert that feels elegant yet comforting - perfect for holidays, celebrations, or anytime you want something special. Each slice delivers that signature creamy bite followed by juicy fruit that keeps you coming back for more.
- Total Time: 9 hours 35 minutes
- Yield: 8-10 Slices 1x
Ingredients
Crust
- 8oz Graham Cracker Crumbs
- 3 oz (6 Tablespoons) Butter, melted
- 2 Tablespoons Granulated Sugar
Cheesecake
- 675 grams (24oz) Cream Cheese, very soft at room temp.
- 220 grams (1 Cup) Granulated Sugar
- 2oz (¼ Cup) Heavy Whipping Cream, at room temperature
- 4oz (½ Cup) Sour Cream, at room temperature
- 1 Tablespoon Vanilla Bean Paste
- 3 Large Eggs + 2 Large Egg Yolks, at room temperature
Cherry Topping (see a full guided post on cherry topping)
- 2 Tablespoons Lemon Juice
- 2 Tablespoon Cornstarch
- (15oz) Cans Dark Sweet Cherries
- 100 grams (½ Cup) Granulated Sugar
- 1 Recipe Stabilized Whipped Cream Recipe
Instructions
Crust
- Lightly grease a 9-inch springform pan and set aside. Preheat oven to 325F/163C. In a food processor crush the graham crackers mixing until a fine crumb. Mix in sugar and then add melted butter, make sure to mix until everything is fully combined.
- Dump the crumbs into the pan and press into the bottom and slightly up the sides of the prepared pan. Bake for 10 minutes to set the crust then set aside to cool while you prepare the filling.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for 2 minutes at low-medium speed.
- Add heavy cream, sour cream, and vanilla bean paste mixing on low-medium speed until fully combined. Add in the eggs and egg yolks one at a time, and mix until just combined you do not want to overmix the batter. You should have a creamy batter with no lumps. Pour into the crust. Place the 9-inch springform pan in a 10-inch or larger cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 60 to 70 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C, if you are not covering the cheesecake in cherries then keep in mind you will see the poke holes. Turn the oven off and let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and let it cool on the counter on a wire rack for another hour. Then wrap with plastic wrap and chill in the fridge for at least 8 hours, ideally overnight. Prepare the cherry topping the night before as well.
Cherry Topping
- In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
- In a large pot add the slurry, cherries (and juice), and granulated sugar. Cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then, reduce the heat and continue to stir. The cherries will naturally sort of break down. The longer you cook it the more reduced it will become. It will thicken as it cools too.
- Let cool completely then store in an air-tight container in the fridge for up to one week.
Assembly
- Use an angled spatula to loosen the cheesecake from the springform pan then, carefully transfer it to a serving plate. Pour cherry sauce on top and use a spatula to spread into an even layer. Pipe whipped cream around the edge of the cheesecake. Chill in the refrigerator until ready to serve.
- Let sit at room temperature for 15 minutes before serving. Use a knife dipped in hot water then wipe dry each time you slice for clean slices of cheesecake. Store leftovers in the fridge for up to 5 days.
Notes
How to freeze a cherry cheesecake? You can freeze the cheesecake without the topping. Let the cheesecake cool completely, let it set up in the refrigerator overnight or for 8 hours. Then wrap the cheesecake in plastic wrap, tightly, twice then once in aluminum foil. This tripe wrap helps prevent freezer burn. Freeze for up to a month for the best tasting cheesecake. Thaw in the refrigerator overnight before serving.
- Prep Time: 25 Minutes
- Chill Time: 8 Hours
- Cook Time: 1 Hour 10 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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