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.
Have made a 100 dred cheese cakes , yours went FLAT ???
Hi Steven,
Sorry to hear the cheesecake did not turn out the way you wanted. Can you clarify what you mean by flat? (ie it didn’t rise as expected or did it spread out when you release the pan?).
This cheesecake looks delicious! Wondering if you could use a store bought extra serving sized graham cracker crust instead of the springform pan?
I don’t know if the extra serving size is large and/or deep enough to hold all the cheesecake batter. I would buy an extra one just in case.
Best recipe ever!! My cheesecake came out immaculate!!!
I’m so happy to hear it was immaculate! Thank you for your rave review, Danielle:)
I’d like to make this in a heart-shaped pan for Valentine’s day. It’s about 9 by 9 inches at its biggest / widest part. How do you recommend I adjust this recipe for my pan? Also, can I make two at the same time (in two of these heart-shaped pans)? Thanks!
It sounds like your pan is pretty close to a 9″ round springform in size, so there would not be any adjustments other than perhaps the baking time. And yes, you can bake two pans at the same time. Enjoy and have a happy Valentine’s Day!
The cherry cheese cake was superb. Only thing I used a 10 inch springform for an hour, afterward read the section less time for 10 inch springform, it caved in on the side. If I want it creamer should I add more sour cream?
I will buy a 6 – 8 inch springform do I put it in the oven for less time?
thank you very much for recipe, and for your advice.
Ernie
Hi Ernie,
I recommend you buy a standard 9″ springform pan. It’s the universal size for most recipes. Try this traditional cheesecake recipe for a creamier texture:
https://www.littlesweetbaker.com/how-to-make-a-cheesecake/
I hope this helps and have a great week!
Did not see the resipe on how much sugar to use in thecherry topping
It’s listed as 1/2 cup granulated sugar for the cherry topping. I hope you enjoy the cheesecake and have a great week!
my cherry topping is very liquidy and i followed all the steps, what should i do to thicken it up?
Add more cornstarch and that will thicken it up more.
Best dessert I’ve ever made we had it on Christmas!
Thank you! I’m glad you liked it and merry Christmas!
Hi. I have made this cheesecake several times and it’s the best cheesecake we have ever had. SIMPLY DELICIOUS!!!
I do have a question though. After baking the cheesecake, may I leave it in the oven overnight with the door ajar? I thought I read it somewhere but couldn’t find it today.
Thank you and Happy Holidays!
No, please do not do that. It won’t set in the oven and it might spoil if left overnight. It needs to cool to room temperature and chill in the fridge. I hope that helps and happy holidays to you too!
I only have a 10” springform pan. Will that work?
Yes, that will work. You just might have to decrease the baking time a bit. Enjoy and have a lovely day!
Can I make in a 9 x 13 pan
No, this recipe was not created for a large pan, so I would stick with a 9″ springform pan for the best results.
Hi there. I’m making this cheesecske the night before but I’m just wondering about the sauce. Is it ok to make the sauce the night before as well and refrigerate and then top before serving? Or should it be made right before serving?
Yes, you can make the sauce the night before and refrigerate as well. I hope you enjoy the cheesecake and have a great day!
Hello. Can I use canned cherries instead of frozen?
After reading the comments, and not finding Phlly Cream Cheese in 250g blocks, I decided to use 3 of the 228g blocks and add 1/4 cup extra sugar. This is the first cheesecake I have ever made, and it turned out fantastic. I don’t care for graham cracker crust, so if I do it again I’ll look for Gluten Free shortbread cookies (have a GF friend) or maybe try Biscoff, my husband’s favorite. I also made fresh strawberry topping, fresh cherry topping since no frozen cherries available, and a black/blueberry topping from frozen…picky eaters. Everyone loved the cheesecake. I was very glad to have found this recipe.
Hi Amber,
I’m thrilled to hear everyone loved the cheesecake. Thank you for your lovely feedback!
The cheesecake is a big hit and I’m making it for the second time however being winter here I can’t find any cherries even frozen. Can I substitute for frozen mixed berries instead? Should I leave out the almond extract?
Thanks
Yes, you can use frozen mixed berries instead and it’s up to you if you want to omit the almond extract. I think it will be fine with the mixed berries or you can sub it with vanilla extract instead. Enjoy and happy Saturday!
WAY too much sour cream. Made it taste too tangy.
Sorry to hear that it was too tangy for you. You can always add a little more sugar (like maybe another 1/4 cup) to make it sweeter and less tangy if you decide to make this again. Thank you for your feedback and have a great weekend!
I haven’t yet tried this yet but I would love to!! But Out of my curiosity if I would like the chessecake to be more dense would I just leave out a little sour cream ?
Hi Ruby,
Yes, you can reduce the amount of sour cream if you would like a denser cheesecake. Try this recipe for a more traditional cheesecake texture: https://www.littlesweetbaker.com/how-to-make-a-cheesecake/
I hope that helps and please feel free to reply back if you have any other questions.
I’ve made this many times now and I love it! I started just using 1 16 ounce package of sour cream and 2 eggs so that I don’t have an awkward amount of leftover ingredients, and it’s worked for me that way. I’ve made this for several holidays/special occasions and it’s a big hit!
The most delicious cherry topping ever but the texture of the cake was softer then we wanted because of the sour cream. If you like soft cheesecake this is the perfect recipe for you!
I am just looking to make this cherry topping but I need to make it ahead of time would it keep in the refrigerator for one day?
Yes, it would certainly keep in the fridge for a day. Enjoy!
This cheesecake was delicious! My family loved it, and I will definitely be making it again!