Classic, iconic, never misses 🍒
Here’s a Cherry Cheesecake that’s creamy, clean-sliced, and straight-up bakery quality.
🍒 Cherry Cheesecake
Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
Mix, press into a greased 9-inch springform pan.
Bake 350°F (175°C) for 10 minutes. Cool.
Cheesecake Filling
- 3 (8 oz) blocks cream cheese, room temp
- 1 cup sugar
- ¾ cup sour cream
- 1 tsp vanilla extract
- 3 large eggs
Beat cream cheese + sugar until smooth.
Mix in sour cream and vanilla.
Add eggs one at a time, mixing just until combined.
Bake
Pour filling over crust.
Bake at 325°F (165°C) for 60–70 minutes
Edges set, center slightly jiggly.
Turn oven off, crack door, cool 1 hour.
Chill 4–6 hours or overnight.
Cherry Topping
Quick Homemade (best flavor):
- 2 cups cherries (fresh or frozen, pitted)
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Simmer cherries, sugar, and lemon 5 minutes.
Stir in slurry, cook until thick. Cool completely.
Shortcut:
1 can cherry pie filling (no shame, still delicious 😌)
Finish
Spread cherries on chilled cheesecake.
Slice with a warm knife for clean cuts.
🔥 Optional Twists
- Chocolate graham crust
- Almond extract (¼ tsp) in filling
- Swirl cherries into batter before baking
Want a no-bake, mini, or New York–style extra dense version?
