Cherry Cheesecake | Cookies & Cups

By: Shelly
Posted: Nov 25, 2024

This cherry cheesecake is a easy and ultra-creamy baked cheesecake topped with a thick, juicy layer of cherry pie filling! It’s simple to make with store-bought or do-it-yourself cherry filling.

When you’re on the lookout for extra scrumptious cherry recipes, take a look at my cherry pretzel dessert and this cherry cobblestone cake.

A spoonful of cherry pie filling next to a slice of cherry cheesecake on a plate.

Why I Love This Cherry Cheesecake Recipe

This cherry cheesecake recipe takes my favourite baked cheesecake and tops it with vibrant and juicy cherry pie filling. I make my cherry topping from scratch, however should you’re pressed for time, you’ll be able to simply as simply make this dessert with store-bought cherry filling, too.

The cheesecake is luscious and creamy, and the candy, zesty cherries take it excessive. Right here’s what makes this simple cheesecake recipe so nice:

Texture and taste. I really like the way in which the sweet-tart cherry pie filling balances out the richness of this cheesecake. There are juicy bursts of cherries alongside the creaminess in each chunk.
Easy steps. When you’re new to baking cheesecakes, it is a very approachable recipe. Adopted as written, all of it however ensures an ideal cheesecake! I find it irresistible as a result of it doesn’t require any fancy tools, only a water tub, which ensures that the cheesecake bakes up with out cracks.
Versatile. You may change up the pie filling on this recipe to make any flavored cheesecake you’d like. If cherry isn’t your factor, swap it for strawberry, raspberry, or blueberry pie filling as a substitute.

Cherry cheesecake ingredients with text labels overlaying each ingredient.

Cheesecake Components

The primary secret to an additional creamy cheesecake is to take chilly elements like cream cheese and eggs out of the fridge earlier than you start. I’ve included all of the ingredient notes you’ll must get began on this cherry cheesecake under. Make sure you confer with the recipe card under the publish with the printable listing and recipe quantities.

Graham Cracker Crust – I embrace the recipe for my simple do-it-yourself graham cracker crust produced from graham cracker crumbs, melted butter, sugar, and a pinch of salt. You can also make it with store-bought or homemade graham crackers.
Cream Cheese – You’ll wish to use full-fat blocks of cream cheese for a wealthy, thick, and creamy cheesecake. Deliver the cream cheese to room temperature earlier than you begin.
Sugar – Granulated sugar is finest.
Bitter Cream – Just like the cream cheese, this must be full-fat and at room temperature.
Vanilla – Be sure to make use of actual vanilla extract (or an equal quantity of vanilla paste).
Eggs – Additionally at room temperature.
Cherry Pie Filling – I exploit my homemade cherry pie filling. It takes 10 minutes to make on the stovetop with recent or frozen cherries! You can too use your favourite canned pie filling from the shop.

A fork resting next to a slice of cherry cheesecake on a plate, with the rest of the cheesecake in the background.

The right way to Make Cherry Cheesecake

The second secret to completely easy do-it-yourself cheesecake is to make use of a water tub. When you’ve by no means baked with a water tub earlier than, don’t sweat it. It’s tremendous easy, and I’ll stroll you thru the steps right here. Scroll right down to the printable recipe card for the complete recipe particulars.

Graham cracker crust mixture in a glass bowl with a spoon. — Combine the crust elements.

Put together the crust. First, you’ll double-wrap the underside of your springform pan with foil, ensuring it’s watertight. Afterward, you’ll put together and par-bake your graham cracker crust at 350ºF for 8-10 minutes.

Vanilla added to cheesecake batter in a glass mixing bowl. — Mix the cheesecake elements.

Combine the cheesecake batter. In the meantime, beat cream cheese and sugar collectively in your stand mixer, after which slowly combine within the bitter cream and vanilla. Subsequent, add the eggs, one by one, beating in between. Watch out to not overmix.

Cheesecake batter in a springform pan placed inside a larger pan with a water bath. — Fill the pan and place it in a water tub.

Fill the pan. Pour the cheesecake filling into your par-baked crust and unfold it evenly. It’s positive to do that whereas the crust remains to be heat.
Make a water tub. Earlier than baking, place the foil-wrapped springform pan with the cheesecake into a bigger roasting pan. Pour scorching water across the springform pan to create a water tub. Guarantee that the water doesn’t go up previous the foil.
Bake. Place the water tub with the cheesecake into the oven. Bake at 350ºF for about 1 hour, or till the cheesecake is about on the edges with a little bit jiggle within the center.

Cherry pie filling being spooned over top of a baked cheesecake on a large plate. — Cool after which add the cherry pie filling.

Cool. Run a knife across the edges of the cheesecake to loosen it from the pan, however depart it within the pan to chill for at the very least an hour. Afterward, transfer the cheesecake to the fridge to relax in a single day.
Add the cherry filling. Once you’re able to serve, prime your cheesecake with cherry pie filling, then launch it from the pan and revel in.

A cake server sliding underneath a slice of cherry cheesecake cut from the rest of the cheesecake on a plate.

Recipe Ideas and Variations

Par-bake the crust. It’s value the additional step (and 10 minutes) to pre-bake the graham cracker crust earlier than you add the cheesecake filling. It crisps up the crust, which retains it from turning into soggy.
Don’t skip the water tub. That is necessary for stopping a cracked cheesecake and ensures that this cherry cheesecake bakes evenly. Wrap the springform tightly in a double layer and watch out to not overfill the bigger baking pan. You’ll be baking the right cheesecake very quickly!
Don’t overbake. The cheesecake is completed baking when the perimeters are set and the center nonetheless has a slight wiggle. It can proceed to agency up whereas it cools.
Go away the oven door closed. Resist the urge to open the oven door, even a crack, whereas the cheesecake is baking! Sudden temperature modifications may cause the cheesecake to crack. Go away that door shut for the primary 60 minutes earlier than you verify the cheesecake for doneness.
Cool the cheesecake progressively. When you don’t want to chill the cheesecake contained in the oven with the door cracked for an hour (as is the case with some cheesecake recipes), I nonetheless advocate cooling this cheesecake down slowly. Go away it on the counter to chill to room temperature earlier than you progress it to the fridge. I like to relax the cheesecake totally in a single day earlier than serving, nevertheless it ought to chill for at the very least 6 hours for finest outcomes.
Attempt one other cheesecake taste. When you’d wish to swap out the traditional cheesecake layer for an additional taste, attempt a cherry chocolate cheesecake as a substitute. You can too make a no bake cherry cheesecake utilizing my finest no bake cheesecake recipe for the bottom. When you go the no-bake route, I like to recommend including the cherry topping solely if you’re able to serve.

A slice of cherry cheesecake on a white plate with a forkful missing from the end.

The right way to Retailer

Refrigerate. Retailer this cheesecake hermetic within the fridge for as much as 5 days. The cherry filling could bleed into the cheesecake over time, nevertheless it’ll nonetheless style scrumptious.
Freeze. You can too freeze this cherry cheesecake for as much as 2 months. Thaw the cheesecake within the fridge earlier than serving.

Description

This cherry cheesecake is a easy and creamy baked cheesecake topped with vibrant and juicy cherry pie filling. Simple to make with store-bought or do-it-yourself cherry filling!

Crust

1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
1/3 cup butter, melted
1/4 cup granulated sugar
1/2 teaspoon kosher salt

Cheesecake

4 (8-ounce) packages of cream cheese, room temperature (32 ounces in complete)
1 cup granulated sugar
1/2 cup bitter cream, room temperature
2 teaspoons vanilla
3 eggs, room temperature
2 1/2 cups do-it-yourself cherry pie filling (hyperlink to my do-it-yourself filling) or you need to use store-bought

Crust: Preheat oven to 350°F. Double-wrap the underside of the springform pan with foil, sealing it tightly to stop water from stepping into the pan.
In a big bowl combine the graham cracker crumbs, butter, granulated sugar, and salt collectively evenly.
Press the combination into the underside and up the perimeters of a 9-inch springform pan.
Bake the crust for 8-10 minutes, or till evenly golden. Set the crust apart to chill barely whilst you make the cheesecake filling.
Cheesecake: Within the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar on medium velocity till easy, scraping the perimeters of the bowl as obligatory.
Flip the mixer to low and add the bitter cream and vanilla; combine nicely, scraping the perimeters of the bowl to make sure all the things is blended evenly.
Add within the eggs one by one, mixing on low velocity after every addition simply till blended. Don’t over-mix.
Pour the filling over the crust and unfold evenly. If the crust remains to be heat, that is okay.
Make a water tub: That is to stop cracks in your cheesecake and guarantee even baking. Place the springform pan into a bigger, roasting pan. Pour extremely popular water into the bigger pan across the springform pan, till it’s 3/4 inch deep, cautious to ensure the water degree doesn’t come up larger than the foil.
Bake for 60-70 minutes or till the middle is nearly set. The middle will nonetheless jiggle whereas the perimeters might be set.
Fastidiously run a knife across the rim of the pan to loosen the cheesecake.
Permit the cheesecake to chill at room temperature for at the very least an hour, then cowl and switch into the fridge for six hours or in a single day.
High with cherry pie filling when able to serve.
Launch the perimeters of the springform pan earlier than slicing.