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.

A cherry cheesecake on a white cake stand with a slice cut out.


 

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.
An overhead view of a cherry cheesecake and two slices on serving plates.

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:

A labelled image of ingredients needed to make 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:

A labelled image of ingredients needed to make cherry sauce for cheesecake.
  • 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.)

picture collage of how to make a cheesecake
  1. 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.
  2. 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.
  3. Blend in the sour cream and vanilla extract until smooth.
  4. 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:

pictures of how to make cherry topping for cheesecake
  1. In a medium saucepan, heat up the fresh or frozen pitted cherries, granulated sugar, and water until heated through.
  2. Stir in the cornstarch slurry and almond extract. Continue to cook until sauce thickens.
Homemade cherry sauce in a saucepan.

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.
A slice of cherry cheesecake on a white plate.

Why did my cheesecake crack? 

Cracks in cheesecakes are usually caused by one of these 3 reasons:

  1. 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.
  2. 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.
  3. 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!

4.83 from 34 reviews

The BEST Cherry Cheesecake

Yield: 12 servings
Prep: 15 minutes
Cook: 1 hour 10 minutes
Author: Lily Ernst
Course: Dessert
Method: bake & stovetop
This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.
Print Leave a Review Pin Recipe

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.