Best Cherry Cheesecake (video)
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries. This ultimate cherry cheesecake is completely made from scratch and is very easy to make. So, if you are looking for a showstopping dessert, look no further – this is it!
Nothing beats a decadent cherry cheesecake. There is just something classic and special about it. 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. It’s also topped with a homemade cherry sauce, instead of canned, which is so much tastier and more satisfying. Here are some reviews:
“I just made this cake and it was a big hit at our family gathering! Tasted very light too, which I loved. I always use your recipes. Thank you!”-Luna
“Fantastic recipe! Never baked one before so thought I would and it was a big hit:). Will definitely be doing this one again.” – Patricia
How to make cherry cheesecake:
(the ingredient amounts are listed in the printable recipe card 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 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 almost 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.
- How to tell when the cheesecake is done – Because there is a large amount of sour cream in this cheesecake it will jiggle more and have a larger soft spot in the center when done. Once the edges are lightly browned AND there is about 2-3 inches of the center still wobbly, the cheesecake is done.
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.
You might also like:
- Eggnog Cheesecake (If You Give a Blonde a Kitchen)
- Strawberry Shortcake Cheesecake Bars (We Are Not Martha)
- Best Pumpkin Cheesecake
- White Chocolate Cheesecake
- Low-Fat Vanilla Bean Cheesecake
This cheesecake is perfect for any special occasion. Not only is it beautiful to present, but it also tastes amazing. Each bite consists of a creamy melt-in-your-mouth cheesecake and juicy cherries bursting with flavor.
Did you make this recipe? Please kindly leave a comment with your star rating below.
PrintThe BEST Cherry Cheesecake
- Prep Time: 15 min
- Cook Time: 1 hour 15 min
- Total Time: 1 hour 30 minutes
- Yield: 10-12
- Category: dessert
- Method: bake
- Cuisine: American
Description
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Ingredients
Cheesecake
- 1&1/4 cup (145g) honey graham cracker crumbs
- 3 tbsp (45g) melted butter
- 2–8oz pkgs cream cheese, room temperature
- 3/4 cup (150g) granulated sugar
- 3 large eggs
- 3 cups (750ml) sour cream (full-fat or light, not fat-free)
- 2 tsp (10ml) 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 (60ml) cup water
- 1 tbsp (15ml) cornstarch
- 1 tsp (5mL) 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 10 minutes and set aside to cool.
- Meanwhile, in a large bowl, beat the cream cheese and sugar together until combined.
- Add in the eggs, one at a time, mixing well in between on low speed.
- Blend in the sour cream and vanilla until smooth. Gently pour the batter over the crust.
- Bake for 60-75 minutes or until the edges are set and 2-3″ of the center is still wobbly.
- 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.
Notes
This cheesecake is best made a day in advance. Leftovers can be stored in the fridge for 2-3 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.
- How to tell when the cheesecake is done – Because there is a large amount of sour cream in this cheesecake it will jiggle more and have a larger soft spot in the center when done. Once the edges are lightly browned AND there is about 2-3 inches of the center still wobbly, the cheesecake is done.
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.
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!