A rich and creamy no fail New York Style Cherry Cheesecake with an easy three-ingredient graham cracker crust and a sweet cherry topping. This easy cheesecake has a touch of lemon for a little zippy flavor and a touch of sour cream to soften the texture and make it ultra smooth. Forget the cheesecake bath and add a dish full of hot water on the rack below it. It will keep the oven steamy and full of moisture to prevent cracks in the cake.
How to make Cherry Cheesecake
Start by making the crust. Mix together the graham cracker crumbs, sugar, and melted butter. Then press it into the bottom and up about an inch on the sides of a 9-inch springform pan. Now bake for 10 minutes in a preheated oven. Let the crust fully cool before proceeding with the rest of the recipe.
Preheat the oven and carefully add a casserole dish filled with hot water to the rack below the middle. Then using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese and sugar until smooth and creamy while scraping down the bowl and the beaters several times. Add the sour cream, vanilla, lemon juice, and lemon zest, mixing until fully incorporated, scraping down the bowl again. Now turn the mixer to low speed and add the eggs one at a time, mixing just until incorporated. Pour the cheesecake batter into the cooled crust. Bake cheesecake for 70 minutes on the middle rack and then turn the oven off. Using a wooden spoon, prop open the oven door about 1 inch. Leave the cheesecake in the oven to cool down slowly for about an hour.
Take the cheesecake out of the oven and let it cool. Once the cheesecake cools, cover the springform pan with wrap and refrigerate overnight. Now using a sharp thin knife, run the rim of the pan, loosening the cheesecake from the pan. Unbuckle the pan and carefully lift the ring up. Leaving the cheesecake in the bottom rim, gently spoon the cherry filling onto the cheesecake.
Cherry Cheesecake recipes notes and helpful tips
- Use a food processor and crush your own graham crackers for the crumbs. It is less expensive, and they taste fresher.
- Great cheesecake is not difficult to make; however, it does require planning and cooling time. The graham cracker crust must fully cool before adding the cheesecake batter, and the cheesecake must fully cool before covering and placing it in the refrigerator but do not go longer than 2 hours. Then it must chill for at least 6 hours in the refrigerator.
- Soften the cream cheese and bring the sour cream and eggs to room temperature.
- Take the time to get the cream cheese and sugar smooth and creamy. This takes several minutes and requires scraping down the beater and sides of the bowl several times.
- It is very important not to overmix the batter with your electric mixer as you may incorporate air into the batter, causing it to rise and fall, leaving cracks behind.
- If time permits and you love to cook, try making homemade cherry pie filling.
- Don’t peek in the oven much, or better yet, not at all. Fluctuations in oven temperature can cause cracks. Minimize opening the oven as much as possible.
- The cheesecake will still be slightly jiggly in the middle but set on the sides with very light brown edges when you turn the oven off.
- Serve the cake right on the base. Even the pros do, so don’t risk damaging or dropping your cheesecake.
- Store the cheesecake in the refrigerator until serving, and store leftovers covered in an airtight container in the fridge.
How to soften cream cheese
Take it out of the fridge – remove the cream cheese about 40 minutes prior to starting the recipe. For best results, remove it from the foil packaging.
Microwave – unwrap the block of cream cheese from all packaging and place it on a microwave-safe plate. Heat in the microwave for 30-second intervals at 40% power until softened. It may take several intervals, so flip the block after each interval.
Warm water bath – do not remove the cream cheese from the foil package. Place it in a heavy-duty zipper bag and remove as much air as possible. Then submerge it in a bowl or sink filled with lukewarm water for about 10-15 minutes or until soft.
How to properly cut a cheesecake
Now that you made this gorgeous company-worth cheesecake, you need to cut the pieces and plate them as carefully and cleanly as possible. Fill a tall glass with hot water and put a fairly long thin sharp knife into it. Make sure you have carefully eyed the center of the cheesecake. You can even temporarily create a hole by clearing a cherry out of the way.
Now dry the hot knife with a towel and make the first cut. Then rinse the knife in the hot water and dry again to make the second cut. Use a pie or cake server to gently move the cut slice to a serving plate. Repeat this procedure for every slice you cut, changing the glass of hot water when needed.
How to freeze cheesecake
First, allow the cheesecake to cool to room temperature, then cover the springform pan with plastic wrap and chill for at least 6 hours but preferably overnight. Now slice it if you are freezing individual portions. Wrap each slice in plastic wrap and place it in a zipper freezer bag. If freezing the whole cake, keep it on the base and wrap it several times in plastic wrap followed by heavy-duty aluminum foil. Don’t freeze for more than a month to avoid changes in flavor and texture. Defrost in the refrigerator overnight.
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Cherry Cheesecake
A scrumptious no water-bath Cherry Cheesecake with a sweet graham cracker crust and light lemon accents all topped with premium tart cherry filling.
- Prep Time: 35 minutes
- Cook Time: 70 minutes
- Total Time: 9 hours 45 minutes
- Yield: 12 servings
- Category: dessert
- Method: bake
- Cuisine: American
Ingredients
Graham Cracker Crust
- 1 ¾ cup graham cracker crumbs
- ⅓ cup granulated sugar
- 7 tablespoons butter melted
Cheesecake Filling
- 32 ounces full-fat cream cheese softened
- 1 cup sugar
- ½ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 tablespoon lemon zest
- 4 eggs room temperature
- 1 (21 ounce) can of cherry pie filling
Instructions
- Preheat oven to 350 degrees. Butter the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
- Mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press it into the bottom and up about an inch on the sides of the pan.
- Bake for 10 minutes. Let the crust fully cool before proceeding with the rest of the recipe.
- Reduce the oven temperature to 300 degrees. Fill a large baking dish with hot water and place it on the rack below the middle rack.
- Using a stand mixer with a paddle attachment or hand mixer on medium speed beat the cream cheese and sugar until smooth and creamy while scraping down the bowl and the beaters with a rubber spatula several times. Add the sour cream, vanilla, lemon juice, and lemon zest, mixing until incorporated, scraping down the bowl again.
- Turn the mixer to low speed and add the eggs one at a time, mixing just until incorporated. Pour the cream cheese mixture into the cooled crust. Bake for 70 minutes, and then turn the oven off. Using a wooden spoon, prop open the oven door about 1- 1 1/2 inches. Leave the cheesecake in the oven to cool down slowly for 1 hour.
- Place the cheesecake on a wire rack to fully cool. Once the cheesecake cools, cover the springform pan with plastic wrap and refrigerate for at least 6 hours up to overnight. Using a sharp thin knife, run the rim of the pan, loosening the cheesecake from the pan. Unbuckle the pan and carefully lift the ring up. Leaving the cheesecake in the bottom rim, gently spoon the cherry filling onto the cheesecake.
- Refrigerate until ready to serve. Promptly refrigerate leftovers.
Notes
- Use a food processor and crush your own graham crackers for the crumbs. It is less expensive, and they taste fresher.
- Great cheesecake is not difficult to make; however, it does require planning and cooling time. The graham cracker crust must fully cool before adding the cheesecake batter, and the cheesecake must fully cool before covering and placing it in the refrigerator but do not go longer than 2 hours. Then it must chill for at least 6 hours in the refrigerator.
- Soften the cream cheese and bring the sour cream and eggs to room temperature.
- Take the time to get the cream cheese and sugar smooth and creamy. This takes several minutes and requires scraping down the beater and sides of the bowl several times.
- It is very important not to overmix the batter with your electric mixer as you may incorporate air into the batter, causing it to rise and fall, leaving cracks behind.
- If time permits and you love to cook, try making homemade cherry pie filling.
- Don’t peek in the oven much, or better yet, not at all. Fluctuations in oven temperature can cause cracks. Minimize opening the oven as much as possible.
- The cheesecake will still be slightly jiggly in the middle but set on the sides with very light brown edges when you turn the oven off.
- Serve the cake right on the base. Even the pros do, so don’t risk damaging or dropping your cheesecake.
- Store the cheesecake in the refrigerator until serving, and store leftovers covered in an airtight container in the fridge.
Keywords: recipe for cherry cheesecake, cheesecake recipe cherry, cheesecake cherry
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jmccollum
I made this and it was fantastic except for one thing, the crust was soggy. What did I do wrong?
Beth Pierce
Did you prebake the crust?
Sandra
Do you know if this would work in a 10″ springfirm psn?
★★★★★
Beth Pierce
Yes you can.
Emily
So good, the amount was perfect for two pies! Did anyone try the almond extract instead of vanilla? Thank you!! This will go in my recipe box ♥️
★★★★★
Beth Pierce
Thanks, Emily! I am so glad that you liked the cherry cheesecake!
Susan
I made this cheesecake and everyone loved it. I had to make it a little larger so I added a whole stick of butter and an extra block of cream cheese. In addition, I added walnuts to my pie crust mix. I made my own crust and it was great! Everyone loved it as well. Thank you for sharing your recipe. I will be making this one again!
★★★★★
Beth Pierce
Thanks, Susan! So glad that everyone liked the cheesecake. I love walnuts. Delicious!
Jess
This is *the* perfect cheesecake recipe! Absolutely delicious, and it looked beautiful too thanks to the careful method you offer here – definitely worth the times it takes. This will be my go-to. Also if you have to make this gluten-free (one of my kids has Celiac and this was our Christmas dessert), highly recommend Schar brand graham crackers and Lucky Leaf cherry pie filling, which is naturally gluten free. There was no compromise at all with flavor/texture from using those 2 gf ingredients, and everyone raved about the cake. Thank you so much for posting this! 🙂
★★★★★
Beth Pierce
So glad that you enjoyed the cheesecake. Thanks for the tips on gluten-free. My readers always appreciate it.
Bo
What is the pan of water for?
Joe
It is a variation on a water bath. The “true” method involves wrapping the springform pan in foil and setting it in a large pan with hot water. This is complicated and most people are intimidated by the process. The easy way is the method described here. Without the moist heat created by the water, the cheesecake can turn out rubbery.
kushigalu
Drooling over this delicious cheesecake, looks fantastic. Thanks for sharing.
★★★★★
An Indian Traveler
This looks YUMMY! I LOVE Cheesecakes and cherries! This one is truly for me haha. Very well-detailed recipe. Will definitely give it a try!
★★★★★
Blair Villanueva
Definitely one of my favorite desserts and love pairing it with my favorite brewed coffee. Now I am craving this dessert!
★★★★★
Neely Moldovan
Oh this cheesecake looks so good! I love cherries!
Kelly Bolen
This looks wonderful! I can’t wait to make it!
★★★★★
Beth Pierce
Thanks, Kelly! Enjoy!
Ramil Hinolan
I love anything cheesecake. I love strawberry cheesecake and even cookies and cream cheesecake. milktea. I must try this cherry cheesecake
Sonia Seivwright
Oh my Gosh, how mouthwatering is this cheesecake? Perfect for a romantic dessert.
★★★★★
Beth Pierce
So true!
Stephanie
Such a creamy and delicious cheesecake! I appreciate all the tips you gave – helped to create the best cheesecake!
★★★★★
Beth Pierce
Thanks, Stephanie! So glad that you liked it!
Cara
Any thoughts on switching the vanilla to almond extract? Thanks!
Beth Pierce
It would be delicious. Just be cautious almond extract can be a little more potent
Pooja
Wow! who can say no to cherry Cheesecake. This was incredible yummy with the best creamy cheesecake filling. Thanks for the great recipe!
Tweenselmom
I miss eating cheesecake! This cherry recipe sounds so yum, would definitely fix any sweet craving 🙂
★★★★★
Ntensibe Edgar
This is a great cheesecake recipe. It was smooth and creamy with amazing flavor. I might try making homemade cherry topping next time if I can find the cherries.
briannemanzb
I was just looking for a showstopping dessert and I found your site. I’m definitely going to try this. Nothing beats a decadent cherry cheesecake.
★★★★★
Beth Pierce
Enjoy! I could not agree more!
Rosey
This cherry Cheesecake is my fave. I always follow your tips and it turns out great. This time however I bought the graham crackers and crushed them with a rolling pin. I saves myself a few bucks.
Krystle
My all-time favorite cheese. Rich, creamy, perfection.
★★★★★
Stephanie
Cheesecake is my husband’s favorite dessert. I’ve made it before, but I don’t know if I properly let it cool before which could be why it didn’t turn out as nice as yours!
★★★★★
Caitlyn
I tried your recipe and it was a hit! Do you happen to have some ideas on how to make the cheesecake chocolate instead of traditional? I know how to change the crust but wasn’t sure if it would be the same recipe but add cocoa powder. Any help would be appreciated!
Beth Pierce
Glad that you liked the cheesecake! You could replace the sour cream with heavy cream but combine that with 2 cups of semisweet chocolate chips. Place it in the microwave and heat for short intervals just until melted. Set it aside and let it cool a bit while you work the rest of the recipe. Add the chocolate mixture on low after you incorporate the eggs.
Savannah McGhee
This is the best cherry cheesecake I’ve ever had! Soft soft, sweet, and tangy–the perfect balance of flavors!
★★★★★
Beth Pierce
Thanks Savannah! So glad that you liked it!
Suja md
This looks really delicious and fairly simple to make! Can’t wait to try it out! thanks for the recipe 🙂
★★★★★
Amanda
What a delicious cheesecake! It was so rich and creamy, and the cherry topping was divine. Perfect summer dessert!
★★★★★
Beth Pierce
Thanks Amanda! So glad that you liked it!
Sharon
It doesn’t get better than this classic cheesecake topped with lots of cherries! The perfect dessert.
★★★★★
Katherine
The perfect classic cherry cheesecake! Yum!
★★★★★
Juliane
Tried this dessert last night and we all enjoyed it!!
★★★★★
Sara Welch
Enjoyed this for dessert last night and it was both equally delicious and decadent! Easily, a new favorite dessert; my whole family loved it!
★★★★★
Beth Pierce
Thanks Sara! So glad that your family liked it!
Jess
My favorite dessert ever! Such a classic!
★★★★★
Alisa Infanti
I have always been intimidated to make this but you have made it so easy!
★★★★★
Beth Pierce
Thanks Alisa!
Shanika Graham-White
This recipe was fantastic! Thank you so much!
★★★★★
Beth Pierce
My pleasure Shanika!
Burnetta Bankston
Beth is there way that you can strawberry swirl New York cheesecake my husband is allergic to cherry
Beth Pierce
Yes you can swirl strawberry sauce that has been thickened with a little cornstarch into a cheesecake.
Vikki
Delicious and beautiful!
★★★★★
Sandra
Everyone at my house was impressed!! It was so good! Thanks for the recipe!
★★★★★
Beth Pierce
My pleasure!
Beti | easyweeknightrecipes
Such a fabulous dessert! My family loved it!
★★★★★
katerina @ diethood.com
I LOVE Cherry Cheesecake! My favorite dessert! YUM!
★★★★★
Erin | Dinners,Dishes and Dessert
This Cherry Cheesecake was absolutely divine. My family loved it so much. There is not even a crumb left.
★★★★★
Amanda
This cheesecake turned out perfect! It was easy and so delicious.
★★★★★
Beth Pierce
Thanks Amanda! So glad that you liked it!
Amanda
Cherry is my favorite flavor of cheesecake! I cannot wait to give your recipe a go!