Cherry Cheesecake

Here’s a classic and creamy Cherry Cheesecake recipe—rich, smooth, and topped with a sweet cherry glaze:

For the crust:

For the cheesecake filling:

For the cherry topping:

1 can (21 oz) cherry pie filling or 1 ½ cups fresh cherries cooked down with ¼ cup sugar

Preheat oven:
- 325°F (160°C).
- Grease a 9-inch springform pan.
Make the crust:
- Combine graham cracker crumbs, sugar, and melted butter.
- Press mixture evenly into the bottom of the springform pan.
- Bake 8–10 minutes, then let cool while preparing filling.
Prepare cheesecake filling:
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar and beat until combined.
- Mix in vanilla and sour cream.
- Add eggs one at a time, mixing on low speed until just combined.
- Optional: fold in flour for extra stability.
Bake cheesecake:
- Pour filling over the cooled crust.
- Bake 50–60 minutes, until the edges are set and the center slightly jiggles.
- Turn off oven, leave cheesecake in oven with door slightly open for 1 hour to prevent cracking.
- Remove and cool completely, then refrigerate at least 4 hours (preferably overnight).
Add cherry topping:
- Spoon cherry pie filling over the chilled cheesecake just before serving.

💡 Tips:

For a smooth cheesecake, beat cream cheese on medium-low to avoid incorporating too much air.
Run a knife around the pan before releasing the springform to prevent sticking.
For extra flavor, you can swirl some cherry topping into the filling before baking.

I can also give a no-bake cherry cheesecake version that’s lighter, quicker, and just as delicious. Do you want that version?