Rich, creamy, and topped with glossy sweet cherries, this Cherry Cheesecake is a timeless dessert that never fails to impress. With a buttery graham cracker crust, smooth cheesecake filling, and luscious cherry topping, it’s perfect for holidays, birthdays, or whenever you want something special.
Why You’ll Love This Recipe
- Creamy bakery-style texture
- Buttery crisp crust
- Sweet cherry topping
- Great make-ahead dessert
- Perfect for parties and celebrations
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons sugar
For the Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
For the Cherry Topping
- 1 can cherry pie filling
or - 2 cups homemade cherry topping
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then cool slightly.
Step 2: Make the Filling
In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, mixing well.
Add eggs one at a time, mixing on low speed after each addition. Blend in sour cream and flour until creamy and smooth.
Step 3: Bake the Cheesecake
Pour filling over crust and smooth the top.
Bake for 55–65 minutes, until center is slightly jiggly but edges are set.
Turn off oven, crack the door open, and let cheesecake sit inside for 1 hour.
Step 4: Chill
Remove from oven and cool completely. Refrigerate for at least 4 hours, preferably overnight.
Step 5: Add Cherry Topping
Spread cherry pie filling over chilled cheesecake before serving.
Serving Ideas
Serve with:
- Whipped cream
- Fresh cherries
- Chocolate drizzle
- Toasted almonds
- Vanilla ice cream
Pro Tips
- Use room temperature cream cheese for smooth filling
- Avoid overmixing after adding eggs
- Chill overnight for best texture
- Run a knife around edges before releasing pan
Storage
Refrigerate covered for up to 5 days. Freeze slices for up to 2 months.
