Here’s a simple and delicious cherry cheesecake recipe—perfectly creamy with a fruity topping. I’ll give you a classic baked version and some tips for variations.
🍒 Classic Cherry Cheesecake
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 16 oz (450 g) cream cheese, softened
- 2/3 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (optional for extra creaminess)
For the cherry topping:
- 1 can (about 21 oz / 600 g) cherry pie filling (or fresh cherries cooked with ¼ cup sugar and 1 tsp cornstarch)
Instructions
- Prep the crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter.
- Press into the bottom of a 9-inch springform pan.
- Bake 8–10 minutes, then let cool.
- Make the filling
- Beat cream cheese until smooth.
- Add sugar and mix well.
- Beat in eggs, one at a time.
- Stir in vanilla and sour cream (if using) until creamy.
- Bake the cheesecake
- Pour filling onto cooled crust.
- Bake 40–50 minutes until edges are set but center slightly jiggles.
- Turn off oven, crack door, and let cheesecake cool inside for 1 hour (prevents cracking).
- Chill in fridge for at least 4 hours, ideally overnight.
- Add the cherry topping
- Spoon cherry pie filling over the chilled cheesecake before serving.
Tips / Variations
- No-bake version: Mix cream cheese, sugar, and whipped cream, pour over graham cracker crust, and chill 4–6 hours. Top with cherries.
- Chocolate Cherry Cheesecake: Add a chocolate crust or drizzle melted chocolate over the cherries.
- Mini cheesecakes: Use muffin tins with liners for individual servings.
I can also give you a quick 5-ingredient cherry cheesecake that takes under 20 minutes if you want a fast dessert. Do you want me to do that?
