Best Cherry Cheesecake
Get ready to wow your taste buds with this cherry cheesecake topped with a cascade of gorgeous red cherries! This classic dessert has everything you crave in a cheesecake – a buttery graham cracker crust, an ultra-creamy filling, and a vibrant cherry topping that steals the show.
Why you’ll love this recipe:
- Ultra-creamy texture – This particular cheesecake recipe is exceptionally smooth and creamy because it’s made mostly with sour cream instead of cream cheese. It has a unique tang to it and it’s lighter in texture than a traditional cheesecake because of the amount of sour cream in it.
- No-fuss cherry topping – The cherry topping adds just the right amount of sweetness and fruity flavor. It’s easy to make and adds a beautiful, vibrant touch to each slice.
- Perfect for any occasion – This cheesecake is elegant enough for a special celebration but simple enough to make as a weekend treat. Plus, it can be made ahead, so it’s ready when you need it, whether for a family gathering or a cozy dessert at home.
If you love a good cheesecake, try my Triple Chocolate Cheesecake, Best Pumpkin Cheesecake, and Mini Cheesecake Recipe.
If you are looking for something a little different, try my Basque Burnt Cheesecake, Fluffy Japanese Cheesecake, and No-Bake Cheesecake.
Ingredients you’ll need for the cheesecake:
- Honey graham cracker crumbs – Provides the structure for the crust of the cheesecake and gives a toasted cracker taste.
- Melted butter – Acts as a binder for the crust, holding the graham cracker crumbs together.
- Cream cheese – The main ingredient for a rich, smooth, and creamy cheesecake filling.
- Granulated sugar – Sweetens the cheesecake and helps to create a smooth texture by dissolving into the batter.
- Eggs – Give structure to the cheesecake, helping it set as it bakes for a firm yet creamy texture.
- Sour Cream – Adds creaminess and a slight tang, balancing the sweetness and enhancing the overall flavor.
- Vanilla Extract – Adds depth and a warm, subtle flavor to the filling, enhancing the cheesecake’s taste.
Ingredients you’ll need for the topping:
- Cherries – Provide a sweet and tart topping that pairs perfectly with the rich cheesecake, adding color and flavor.
- Granulated sugar – Sweetens the cherries, balancing their natural tartness for a flavorful topping.
- Cornstarch – Thickens the cherry topping, giving it a glossy finish that holds its shape on top of the cheesecake.
- Almond extract – Adds a hint of nutty, aromatic flavor to the cherry topping, complementing the cherries beautifully.
How to make cherry cheesecake:
(The full written and printable recipe is further below.)
- Mix together the honey graham cracker crumbs with some melted butter until all is moistened. Press the mixture into the bottom of a greased 9″ springform pan. Bake at 325F for 8-10 minutes. Set aside to let cool.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add in the eggs, one at a time, mixing well in between.
- Blend in the sour cream and vanilla extract until smooth.
- Pour the batter over the crust and bake at 325F for about an hour or until an inch around the edge is set. Let cool in the oven with the door ajar for 1 hour and bring to room temperature on the counter. Then refrigerate for a minimum of 4 hours.
How to make cherry topping for cheesecake:
- In a medium saucepan, heat up the fresh or frozen pitted cherries, granulated sugar, and water until heated through.
- Stir in the cornstarch slurry and almond extract. Continue to cook until sauce thickens.
Expert tips:
- Use good-quality cream cheese like Philadelphia brand. I’ve used no-name brands in the past and the results aren’t the same, so stick with the good stuff.
- Use full-fat sour cream for the creamiest cheesecake. You could also get away with low-fat sour cream in this recipe, but it won’t be as creamy as using full-fat. Do not use fat-free.
Why did my cheesecake crack?
Cracks in cheesecakes are usually caused by one of these 3 reasons:
- Overmixing the batter – Only mix as much as you need to in order to make the batter smooth and mix in the eggs on low speed. Overmixing incorporates too much air and will cause the cheesecake to rise and then collapse as it cools.
- Drastic temperature change – Big cracks are often caused by drafts or drastic temperature changes. So try not to open your oven door unless necessary and slowly cool your cheesecake by leaving it in the oven with the door ajar for an hour.
- Overbaking the cheesecake – If a cheesecake is overbaked, it will be dry and crack once settled. This is often the main reason.
What to do if your cheesecake cracks:
If your cheesecake cracks while it’s cooling, don’t worry, it will still taste great. Just cover it up with some toppings and no one will know the difference. Now, if your cheesecake cracks while it’s baking, then chances are it won’t be as creamy, but don’t throw it out. Top it with some whipped cream or sweetened sour cream and everything will be just fine.
If you’ve tried this Cherry Cheesecake Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
The BEST Cherry Cheesecake
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Ingredients
Cheesecake
- 1 & 1/4 cups (145g) honey graham cracker crumbs
- 3 Tbsp (45g) melted butter
- 2-8 oz pkgs cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs, room temperature
- 3 cups (750ml) sour cream, room temperature (full-fat or light, not fat-free)
- 2 tsp vanilla extract
Cherry Topping
- 5 cups (1&1/2 lbs) fresh or frozen (thawed and drained) pitted cherries
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) water
- 1 Tbsp cornstarch
- 1 tsp almond extract
Instructions
- Preheat oven to 325F and grease the sides of a 9" springform pan.
- Mix the cracker crumbs and melted butter together in a small bowl. Press into the bottom of the springform pan. Bake for 8-10 minutes or until the edges just start to brown and set aside to cool.1 & 1/4 cups (145g) honey graham cracker crumbs, 3 Tbsp (45g) melted butter
- Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.2-8 oz pkgs cream cheese, 3/4 cup (150g) granulated sugar
- Add in the eggs, one at a time, mixing well in between on low speed.3 large eggs
- Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.3 cups (750ml) sour cream, 2 tsp vanilla extract
- Bake for about 60 minutes or until the surface is dull and an inch around the edge is set. The center will still be quite wobbly, but will firm up as it cools in the oven.
- Turn off oven and run a thin knife along the edge to loosen the cake from the sides. Let cool in the oven for an hour with the door ajar. Then cool to room temperature before refrigerating for a minimum of 4 hours or preferably overnight.
Cherry Topping
- In a medium saucepan, heat the cherries, sugar and 3 tbsp of the water until heated through. Dissolve the cornstarch in the remaining 1 tbsp of water. Stir in the cornstarch and almond extract and continue to cook until sauce thickens (about 1-2 minutes). Let cool completely. Spoon over cheesecake before serving.5 cups (1&1/2 lbs) fresh or frozen (thawed and drained) pitted cherries, 1/2 cup (100g) granulated sugar, 1/4 cup (60ml) water, 1 Tbsp cornstarch, 1 tsp almond extract
Notes
This cheesecake is best made a day in advance. Leftovers can be stored in the fridge for up to 3 days.
Expert tips:
- Use good-quality cream cheese like Philadelphia brand. I've used no-name brands in the past and the results aren't the same, so stick with the good stuff.
- Use full-fat sour cream for the creamiest cheesecake. You could also get away with low-fat sour cream in this recipe, but it won't be as creamy as using full-fat. Do not use fat-free.
Serving: 1slice, Calories: 314kcal, Carbohydrates: 40g, Protein: 4g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 115mg, Potassium: 233mg, Fiber: 2g, Sugar: 32g, Vitamin A: 542IU, Vitamin C: 5mg, Calcium: 81mg, Iron: 1mg
Did you make this recipe?Tag @littlesweetbaker on Instagram and hashtag it #littlesweetbaker.
Recipe adapted from Canadian Living. This recipe was originally published on Feb 12, 2016. It has been recently updated with step-by-step photo instructions and more information.
Can I use Greek yogurt instead of sour cream
Yes, you can and I hope you enjoy the cheesecake:)
This has been my go to cheesecake for years. Thank you so much for sharing. I mix half greek yogurt with sour cream and its still delish.
That’s so nice to hear and thank you for your kind words, Alexis. Enjoy the cheesecake and happy holidays!
Hi. Why is the biscuit base all soggy? The cheesecake is weeping a syrup and obviously that is filtering down into the base! What have I done wrong? I did only use 600ml sour cream but upped the sugar 1/4c as I saw I could adjust things a little. First time baking a cheesecake and so gutted.
Hi Vivienne, i’m sorry to hear it turned out that way. Did you use full-fat or reduced-fat cream cheese?
I made this recipe today, but I put it in a water bath, it seems more jello consistency than cheesecake, quite wobbly, I haven’t had a slice yet, much thinner and smaller than I’m use to making.
The cheesecake will be a bit more watery from the moisture from the water bath, but it should still taste good. Let me know what you think:)
I’m making 2 different cheesecakes at the same time..The other one requires a water bath (but just a pan of water on the lower rack underneath the cheesecake pan)…can I put this recipe in the oven at the same time? Will the water steam cook this recipe differently?
Yes, you can put this cheesecake in the oven at the same time. It just might take a few minutes longer due to the extra moisture and extra cheesecake sharing the heat. Enjoy and happy holidays!
I’m excited to give this recipe a go for our dessert on Christmas! Just curious – would it freeze well (obviously without the topping on it)? Thanks!
If you are plan on freezing this cheesecake then make sure to use full-fat sour cream. It doesn’t freeze well with light sour cream. Enjoy!
I’m baking it right now with the intent to freeze it over the next couple of days before Christmas. I followed all the instructions and tips with the exception of having to use a 10-inch springform pan because the bottom to my 9-inch pan has gone MIA. I also added a couple of squeezes of fresh lemon juice to the batter. I’ll probably top it with a can of cherry pie filling to save time!
Can I use frozen starwberries instead and let them defrost before making topping? Also can I use vanilla extract for the strawberry topping instead of almond extract?
Yes and yes:) Enjoy!
Can I use can topping?
Yes, you can:) Enjoy!
What was the diameter of the spring-form pan you used?
9 inches
In the process. It is cracked all over and when I tried to slide knife around the edge it broke the pie up.
Sounds like it was overbaked. How long was it in the oven for?
Looks great, came away nicely from sides, perfectly cooked. Very happy first time try!
This recipe is amazing! Thanks so much!
I’m about to make your recipe for a birthday and this is her favorite (even tho she has only ever had no bake, I convinced her to try a baked one).
My question is most recipes call for room temp ingredients for cheesecake.
Can you please let me know, which if any of your ingredients are room temp?
Thanks a bunch!
For this recipe, the only ingredient that needs to be at room temperature is the cream cheese. The other refrigerated ingredients are not necessary. Happy birthday to your friend and I hope she enjoys the cheesecake!
It was delicious even though it cracked.
Delicious, tasty and light. I thickened the sauce a bit more to suit my family. Easy to make, a new family favourite
Sorry to comment again I was just thinking maybe adding a touch more cornstarch to thicken it would help if it’s sitting? Thanks so much! I just found your site and can’t wait to explore! 🙂
Hi Jadie, a touch more cornstarch will thicken and perhaps help. It’s a tough call because the cheesecake does look better presented with the topping and it will affect the cheesecake over time, but not a lot, so I would go ahead and top it. I hope you and your family enjoy it!
Hi! I had a family member ask me to make this. I’ve made tons of cheesecakes but not this topping. Is it okay to pour it over the top and deliver it that way vs in a side dish to have them put over themselves when they eat it? I just don’t want it to affect the cheesecake if it sits on top for a couple days in the fridge while it gets eaten here and there. Thank you it looks gorgeous!!
The cherries are to be spooned overtop right before serving? If so, how far in advance can the topping be made, and is it just stored in the fridge?
Yes, spoon on top before serving. The cherry topping can be made up to 2 days in advance and stored in the fridge until ready to use. I hope that helps and I hope you enjoy the cheesecake!