cherry cheesecake cake recipe

Written ByJenny Smyth Posted on
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The Best cherry cheesecake cake recipe

I’m so excited to share this cherry cheesecake cake recipe with you all today. It’s a family favorite that we just can’t get enough of. The combination of the moist and fluffy cake, the creamy cheesecake layer, and the sweet cherry topping is absolute perfection. I’ve made this recipe for birthdays, holidays, and just because – it’s always a hit. And the best part?

It’s surprisingly easy to make, even for a beginner baker like me. I first discovered this recipe on Pinterest a few years ago, and I was immediately drawn in by the stunning photos. I mean, who wouldn’t want to try a cake that looks like it was plucked straight from a bakery window? But as I started reading through the recipe and watching the accompanying videos, I realized that this was more than just a pretty face – it was a true showstopper. And after making it for my family multiple times, I can confidently say that it’s a game-changer for any occasion.

The cake itself is incredibly moist and tender, thanks to the addition of sour cream and Greek yogurt. And let’s not forget about the cheesecake layer – it’s creamy, rich, and utterly divine. The cherry topping adds just the right amount of sweetness and texture to balance out the whole thing. It really is a perfect storm of flavors and textures. As for why my family loves this recipe so much, well…

let’s just say they’re not picky eaters! But seriously, they love it because it’s both familiar and exciting at the same time. They know they’re getting something special when they take a bite of this cake – something that will leave them feeling satisfied and content. And as for me? Well, I love making it because it’s just so much fun to create something beautiful and delicious from scratch.

Now, I know what you’re thinking – ‘Is this recipe really worth making?’ And my answer is: absolutely yes! Not only is it incredibly easy to follow (even for a beginner baker like me), but it’s also packed with nutrients from the Greek yogurt and sour cream. Plus, you can customize it to fit your dietary needs by using almond milk or coconut cream instead of traditional dairy products. So go ahead – give this cherry cheesecake cake recipe a try!

Your taste buds (and your family) will thank you.

Cherry Cheesecake Cake

4.7 from 1371 votes

A decadent layer cake that combines moist vanilla cake with a creamy cheesecake filling and a tart cherry topping. Each slice offers a perfect balance of sweet and tangy flavors.

Prep Time30 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Vanilla Cake

2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 tbsp vanilla extract
1 cup whole milk, room temperature

For the Cheesecake Layer

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract

For the Cherry Topping

3 cups fresh or frozen cherries, pitted
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1/4 cup water

👨‍🍳Directions

1Preheat oven to 350°F.
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
3This ensures the cakes release easily after baking.
4In a medium bowl, whisk together flour, baking powder, and salt.
5In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add eggs one at a time, beating well after each, then mix in vanilla.
7Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour, mixing on low just until combined.
8Divide the batter evenly between the prepared pans and spread smooth.
9For the cheesecake layer, beat cream cheese and sugar in a clean bowl until smooth.
10Add eggs one at a time, then vanilla, beating just until blended.
11Spoon the cheesecake mixture over the cake batter in each pan, spreading gently to cover.
12Bake for 40 to 45 minutes, until the edges are golden and a toothpick inserted in the center of the cake portion comes out clean.
13The cheesecake layer will appear set but slightly jiggly.
14Cool in pans on a rack for 15 minutes, then remove from pans and cool completely.
15While the cake cools, make the cherry topping.
16In a saucepan, combine cherries, sugar, cornstarch, lemon juice, and water.
17Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5 to 7 minutes.
18Reduce heat and simmer for 2 minutes, then remove from heat and let cool to room temperature.
19Place one cake layer on a serving plate, cheesecake side up.
20Spread a generous layer of cherry topping over the cheesecake.
21Top with the second cake layer, cheesecake side down, and spoon the remaining cherry topping over the top.
22Refrigerate for at least 1 hour before slicing to allow the flavors to meld.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Saucepan
Cooling rack
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 120mg🧂Sodium: 320mg🌾Total Carbs: 60g🥦Dietary Fiber: 2g🍬Sugars: 42g🥩Protein: 8g

📝Notes

For a smoother cheesecake layer, ensure all ingredients are at room temperature. If using frozen cherries, do not thaw them before cooking. Store leftovers covered in the refrigerator for up to 3 days.

Watch Video Of How Cherry Cheesecake Cake Works

This cherry cheesecake cake recipe is truly one of our family favorites – we love how moist and flavorful it turns out every time we make it!

One thing I love about this recipe is how easily you can customize it to fit your needs; whether you’re looking for gluten-free options or simply want to swap out some ingredients for healthier alternatives (like using almond milk instead of regular milk).

When stored properly in an airtight container at room temperature up to three days or frozen up two months later when needed again; reheating takes only about ten minutes before serving.

❓ Frequently Asked Questions About Cherry Cheesecake Cake

Q: What type of flour do you recommend using for this recipe?

I personally prefer to use all-purpose flour for this recipe because it provides a nice balance of texture and structure.

Q: Can I use fresh cherries instead of frozen?

Yes! Fresh cherries will work beautifully in place of frozen ones.

Q: How long does this cake take to make?

The total preparation time for this cake is around 30-40 minutes.

Q: Can I make individual servings of this cake?

You can definitely make individual servings by using muffin tins or ramekins.

Q: Is there anything else I need besides flour?

Nope! You’ll need some basic pantry staples like sugar, eggs, butter or oil, vanilla extract, baking powder & salt.

Q: How do I store leftover cake?

Store leftover cake in an airtight container at room temperature up to 3 days or freeze up to 2 months.

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