Cherry Cheesecake brings a homemade, elegant touch to holidays and special occasions.
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Smooth, creamy New York–style cheesecake on a buttery graham cracker crust, finished with a bright, homemade cherry sauce. The sweet-tart topping balances the rich, velvety filling for a classic dessert that shines at gatherings.
This filling is the same base I use for other favorite cheesecakes, like Chocolate Chip Cheesecake and Mini Strawberry Cheesecake Cups. A simple homemade graham cracker crust provides the perfect foundation for the decadent filling.
Easy to follow and reliably delicious, this recipe is likely to become a holiday favorite.
How To Make Cherry Cheesecake
Start with the graham cracker crust.
Use an 8″ or 9″ springform pan or a high-sided cake pan.
Preheat the oven to 350°F. Spray the pan with cooking spray, line the bottom with a round piece of parchment, and spray the parchment as well.
Crush graham crackers to fine crumbs — about 1 1/3 cups. Use a food processor or a rolling pin and a zip-top bag.
In a medium bowl, mix crumbs with sugar and salt. Stir in melted butter until crumbs are evenly moistened and clump when squeezed.
Press the crumb mixture into the bottom of the pan using a flat-bottomed glass to create an even, compact layer.
Bake the crust at 350°F for 12–15 minutes until golden around the edges. Remove from the oven and reduce the oven temperature to 325°F.
To make the cheesecake filling:
Beat softened cream cheese in a large bowl on medium-low until smooth (about 30–45 seconds). Add sour cream and mix until incorporated, scraping the bowl with a spatula.
Add sugar and mix well. Reduce to low speed and add 3 tablespoons lemon juice and vanilla. Taste and adjust with an additional tablespoon of lemon juice or a few more drops of vanilla if desired.
Raise the mixer to medium-low and add eggs one at a time, mixing each fully before adding the next. Scrape the bowl and finish mixing until the batter is completely smooth.
Pour the filling over the prepared crust.
Prepare a water bath: place the cheesecake pan inside a larger roasting pan. If using a springform, wrap the bottom and sides in foil to prevent leaks. Pour hot, steaming water into the roasting pan to reach about the same height as the batter in the cheesecake pan, taking care not to splash the batter.
Bake at 325°F for 55–65 minutes. The edges should be set and slightly puffed; the center should still jiggle like gelatin but not look wet.
Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove from the oven and water bath, cool to room temperature, then chill overnight.
How to make the cherry topping for the cheesecake
In a 2-quart saucepan, combine 16 oz (about 3 cups) frozen cherries, 1/2 cup sugar, 3 tablespoons fresh lemon or lime juice, and 1 tablespoon cornstarch. Toss to coat.
Heat over medium-high until boiling, then continue boiling 5–7 minutes, stirring frequently to prevent sticking. Reduce heat if it bubbles too vigorously.
The sauce is done when the juices are thick and syrupy, coat the back of a spoon, and the mixture reduces to about 2 cups.
Cool completely before spooning over the cheesecake or refrigerating. The sauce will thicken as it cools.
Unmolding and topping the cheesecake
After the cheesecake has chilled and the cherry sauce is cooled, unmold the cake.
Springform pan: Run a thin knife around the edge to loosen, unhook the buckle, and lift off the ring.
High-sided cake pan (no removable bottom): Run a knife around the edge. Heat water until very hot and place it in a larger pan. Dip the cheesecake pan bottom in the hot water for about 15 seconds, then invert the pan onto a dinner plate so the cheesecake slips out crust-side up. If it doesn’t release, dip again briefly. Transfer the cheesecake to a serving plate right side up.
Spoon the cooled cherry topping over the cheesecake and serve.
Tips
- Use room-temperature cream cheese for the smoothest filling.
- Add the eggs last. This minimizes overmixing and lets you taste and adjust flavor before adding eggs.
- Use a water bath. Baking in a water bath produces even heat and helps prevent cracks.
- Consider a high-sided cake pan. A sealed cake pan can reduce the risk of water seeping into the cheesecake compared with some springform pans.
- Cool slowly in the oven with the door ajar. This prevents temperature shock and reduces cracking.
- Avoid reduced-fat dairy. Full-fat cream cheese and sour cream give the creamiest texture; low-fat versions have more water and can lead to dryer, cracked results.
Cutting your Cheesecake
Use a sharp chef’s knife and wipe it clean between slices for neat, smooth pieces. Some prefer dipping the knife in hot water between cuts, which also helps.
Freezing Cherry Cheesecake
Cheesecake freezes well. Freeze whole or in slices. If freezing whole for later serving, consider storing the cherry sauce separately or prepare the sauce within a week of serving. If freezing leftovers, the cake can be frozen with the sauce on top.
Thaw covered in the refrigerator overnight before serving.
Why did my cheesecake crack?
Common causes of cracks include:
- Overmixing: Especially when adding eggs, excess air can cause cracking.
- Overbaking: Baking too long dries the surface and leads to cracks. The cake is done when edges are set and the center jiggles like gelatin.
- Sudden temperature change: Removing the cheesecake immediately from the hot oven can shock and crack it. Cooling slowly in a slightly open oven helps prevent this.
Variations:
- For a no-bake option, make a chilled no-bake lemon or chocolate cheesecake and top it with this cherry sauce.
- Make mini cheesecakes or individual portions and finish with the cherry topping.
- Swap the graham cracker crust for cookie crumbs such as Oreos, butter cookies, or almond shortbread for a gluten-free option. Use 1 1/3 cups crushed cookies.
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Homemade Cherry Cheesecake
Ingredients
Sweet Cherry Topping
- 16 oz 3 rounded cups frozen cherries, a combo of sweet and tart
- 1/2 cup granulated sugar
- 3 tablespoons fresh lemon or lime juice
- 1 tablespoon cornstarch
The Graham Cracker Crust
- 9 whole graham crackers
- 1 tablespoon sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter melted
Cheesecake Filling
- 24 oz cream cheese softened at room temperature
- 1/2 cup sour cream
- 1 cup granulated sugar
- 3 – 4 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs room temperature
Instructions
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Make the cherry sauce: combine frozen cherries, sugar, lemon juice, and cornstarch in a 2-quart saucepan and stir to coat.
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Heat over medium-high until boiling, then continue to boil 5–7 minutes, stirring frequently.
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The sauce is ready when thick and syrupy, coating the back of a spoon and reduced to about 2 cups. Cool completely before using or refrigerating.
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Make the crust: preheat oven to 350°F. Spray an 8″ or 9″ pan, line the bottom with parchment, and spray the parchment. Crush graham crackers to make 1 1/3 cups crumbs. Mix crumbs with sugar and salt, add melted butter, and press into the pan. Bake 12–15 minutes until golden and then lower oven temperature to 325°F.
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Make the filling: beat cream cheese until smooth, add sour cream, then sugar. Add lemon juice and vanilla, taste and adjust. Add eggs one at a time and mix until smooth. Pour over crust.
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Prepare a water bath and place the cheesecake pan inside a larger roasting pan. Pour hot water into the roasting pan to reach about the height of the batter, then bake at 325°F for 55–65 minutes until set at the edges and the center jiggles like gelatin.
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Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. Remove, cool to room temperature, then chill overnight.
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Unmold: loosen edges with a knife. For a springform, release the ring. For a sealed cake pan, dip the bottom in hot water briefly and invert onto a plate, then transfer to a serving platter.
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Spoon the cooled cherry topping over the cheesecake and serve.