cherry topping cheesecake recipe

Written ByJenny Smyth Posted on
cherry topping cheesecake recipe
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The Best cherry topping cheesecake recipe

I have been making this cherry topping cheesecake for years and it is always a hit with my family. My kids ask for it every time we have a special dinner or just a regular Sunday dessert. The combination of the creamy cheesecake filling and the sweet tart cherry topping is just perfect.

It feels like a fancy dessert but it is actually pretty simple to put together. This recipe uses a graham cracker crust that gives a nice crunch against the smooth cheesecake. The cherry topping is made from scratch with fresh or frozen cherries which adds a bright flavor.

I love that I can control the sweetness and use less sugar than store bought toppings. It is a dessert that feels indulgent but has some fruit in it so I do not feel as bad serving it to my family. The key to a good cheesecake is letting it cool slowly and then chilling it for a few hours.

This helps the texture set up perfectly so it slices cleanly. The cherry topping can be made ahead of time which makes this recipe great for busy days. I often make the cheesecake the night before and just add the topping before serving.

This cherry topping cheesecake works for birthdays, holidays, or just a weekend treat. My husband loves it with a cup of coffee and my kids like it with a scoop of vanilla ice cream. It is one of those recipes that feels special but does not require a lot of fuss.

I hope you enjoy it as much as we do.

Cherry Topping Cheesecake

Cherry Topping Cheesecake

4.7 from 1068 votes

A creamy and rich cheesecake topped with a homemade cherry sauce. The graham cracker crust adds a buttery crunch that complements the smooth filling.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

24 ounces cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Cherry Topping

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

👨‍🍳Directions

1Preheat your oven to 325°F.
2In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter.
3Stir until the crumbs are evenly moistened.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5Use the bottom of a glass to help pack it down evenly.
6Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
8Add the 3/4 cup sugar and beat until combined, scraping down the sides of the bowl as needed.
9Add the eggs one at a time, beating on low speed after each addition just until incorporated.
10Mix in the vanilla extract and sour cream until the filling is smooth and creamy.
11Pour the cheesecake filling over the cooled crust and spread it evenly.
12Place the springform pan on a baking sheet to catch any drips.
13Bake for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly.
14Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
15This helps prevent cracking.
16Then remove the cheesecake from the oven and let it cool completely on a wire rack.
17While the cheesecake cools, make the cherry topping.
18In a saucepan, combine the cherries, 1/2 cup sugar, and lemon juice.
19Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture comes to a simmer.
20In a small bowl, whisk together the cornstarch and water until smooth.
21Pour this into the cherry mixture and stir constantly.
22Cook for 2 to 3 minutes, until the sauce thickens and becomes glossy.
23Remove the cherry topping from the heat and let it cool to room temperature.
24Once the cheesecake is fully cooled, refrigerate it for at least 4 hours or overnight.
25Before serving, spoon the cherry topping over the cheesecake.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 125mg🧂Sodium: 320mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 7g

📝Notes

For a smoother cheesecake, make sure all ingredients are at room temperature before mixing. You can use canned cherry pie filling instead of homemade, but the fresh version tastes much better.

Watch Video Of How Cherry Topping Cheesecake Works

This cherry topping cheesecake is one of my favorite desserts to bring to family gatherings. It always gets compliments and people ask for the recipe.

The creamy cheesecake paired with the bright cherry topping is a combination that works every time. For storing, keep any leftover cheesecake covered in the refrigerator for up to five days.

To reheat individual slices, let them sit at room temperature for about 15 minutes. You can also serve it with whipped cream or a sprinkle of powdered sugar for extra flair.

This recipe is a keeper that you will make again and again.

❓ Frequently Asked Questions About Cherry Topping Cheesecake

1. Can I use frozen cherries for the topping?

Yes, frozen cherries work great for this recipe. You do not need to thaw them first, just add them directly to the saucepan. The cooking time might be a minute or two longer to allow the cherries to release their juices.

2. How do I prevent my cheesecake from cracking?

To prevent cracking, avoid overmixing the batter once you add the eggs. Also, let the cheesecake cool slowly in the oven with the door cracked open. This gradual cooling helps the texture stay smooth.

3. Can I make this cheesecake ahead of time?

Absolutely, this cheesecake is perfect for making ahead. You can prepare it a day or two in advance and keep it covered in the refrigerator. Add the cherry topping just before serving to keep the crust from getting soggy.

4. What if I do not have a springform pan?

You can use a regular 9-inch cake pan lined with parchment paper. However, it will be harder to remove the cheesecake cleanly. A springform pan is best for easy release.

5. Can I use a different fruit for the topping?

Yes, you can substitute strawberries, blueberries, or raspberries. Adjust the sugar to taste depending on the sweetness of the fruit. The cooking method stays the same.

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