clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice of cherry cheesecake on a white plate with another slice in the back.

Cherry Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this foolproof recipe to create the most delicious cherry cheesecake you've ever tasted. With tips and tricks for the perfect crust, creamy filling and cherry topping this dessert is sure to impress any crowd.

  • Total Time: 9 hours 35 minutes
  • Yield: 8-10 Slices 1x


Units Scale


  • 8oz Graham Cracker Crumbs
  • 3 oz (6 Tablespoons) Butter, melted
  • 2 Tablespoons Granulated Sugar


  • 675 grams (24oz) Cream Cheese, very soft at room temp.
  • 220 grams (1 Cup) Granulated Sugar
  • 2oz (1/4 Cup) Heavy Whipping Cream, at room temperature
  • 4oz (1/2 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 (1/2 Cup) Granulated Sugar
  • 1 Recipe Stabilized Whipped Cream Recipe



  1. 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.
  2. 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.


  1. 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.
  2. 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.
  3. 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

  1. In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
  2. 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.
  3. Let cool completely then store in an air-tight container in the fridge for up to one week.


  1.  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.
  2. 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.
  • Author: Elizabeth Waterson I Confessions of a Baking Queen
  • Prep Time: 25 Minutes
  • Chill Time: 8 Hours
  • Cook Time: 1 Hour 10 Minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Recipe Card powered byTasty Recipes
confessions of a baking queen logo

Weekend Baking Projects

free email series

Tips & recipes for delicious weekend

baking projects

Dulce de Leche Millie Feuille on a white plate