The BEST Cherry Cheesecake

This is a silky smooth cheesecake topped sky-high with gorgeous plump red cherries.

Course Dessert

Cuisine American

Method bake & stovetop

Prep Time 15

Cook Time 1 10

Servings servings

Calories 314

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.

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

This cheesecake is best made a day in advance. Leftovers can be stored in the fridge for up to 3 days.

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.