cherry cheesecake dessert recipe

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

I’ve been making this cherry cheesecake dessert recipe for years, and it’s always a hit with my family and friends. The combination of the creamy cheesecake and the sweet-tart cherries is just perfect.

I love how it’s easy to make and requires no special equipment, just a regular old springform pan. The best part is that it’s a great way to use up fresh or frozen cherries, and you can adjust the amount of sugar to your taste.

My kids are obsessed with the crust, which is made with graham cracker crumbs – they love helping me crush them in a food processor. And the best part is that this recipe makes two cheesecakes, so you can freeze one for later or share it with friends.

I like to make this dessert for special occasions like birthdays or holidays, but it’s also a great everyday treat. Plus, it’s relatively healthy compared to other desserts – the cherries provide antioxidants and the cheesecake is made with low-fat cream cheese.

Overall, I think this recipe is a classic for a reason – it’s easy to make, delicious, and versatile.

Classic Cherry Cheesecake Dessert

Classic Cherry Cheesecake Dessert

4.8 from 1300 votes

A creamy, rich cheesecake topped with a sweet-tart cherry compote. This dessert features a buttery graham cracker crust and a smooth, velvety filling.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

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

For the Cheesecake Filling

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

For the Cherry Topping

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

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar, then stir in melted butter until the mixture resembles wet sand.
3Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass to compact it evenly.
4Bake the crust for 10 minutes until it is lightly golden and set.
5Remove from the oven and let it cool completely on a wire rack while you prepare the filling.
6In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
7Gradually add 3/4 cup sugar and vanilla extract, beating until well combined, then add eggs one at a time, beating on low speed after each addition just until blended.
8Finally, mix in the sour cream until the filling is smooth and uniform.
9Pour the cheesecake filling over the cooled crust and spread it evenly with a spatula.
10Place the springform pan on a baking sheet and bake at 325°F for 50 to 55 minutes, until the edges are set but the center still jiggles slightly when shaken.
11Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
12While the cheesecake cools, make the cherry topping.
13In a small saucepan, combine cherries, 1/4 cup sugar, cornstarch, lemon juice, and water.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 5 to 7 minutes.
15Reduce heat to low and simmer for 2 minutes, then remove from heat and let cool to room temperature.
16Once the cheesecake has cooled completely, refrigerate it for at least 4 hours or overnight until fully set.
17Before serving, spoon the cherry topping over the cheesecake and spread it evenly.
18Slice with a sharp knife dipped in hot water for clean cuts.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 135mg🧂Sodium: 350mg🌾Total Carbs: 38g🥦Dietary Fiber: 1g🍬Sugars: 27g🥩Protein: 8g

📝Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. You can substitute low-fat cream cheese and sour cream for a lighter version, but the texture will be slightly less creamy.

Watch Video Of How Classic Cherry Cheesecake Dessert Works

This cherry cheesecake dessert recipe is always a good idea for any occasion – whether you’re celebrating a birthday or just need a sweet treat after dinner. The best part is that it’s so easy to make ahead of time and store in the fridge or freezer until you’re ready to bake it.

And let’s not forget about the leftovers – if you’re lucky enough to have any! This recipe makes two cheesecakes, so you can enjoy one now and freeze another for later.

❓ Frequently Asked Questions About Cherry Cheesecake Dessert

Q: Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries instead of fresh – just thaw them first and pat dry with paper towels before using.

Q: What type of cheese should I use for the cheesecake?

You can use either regular or low-fat cream cheese for this recipe – both work well.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance – just assemble the cheesecake without baking it and store it in the fridge overnight before baking.

Q: How do I prevent the crust from getting soggy?

To prevent the crust from getting soggy, be sure to press it firmly into the springform pan and chill it before adding the filling.

Q: Can I use a different type of nut or seed for the crust?

You can use almonds or walnuts instead of graham cracker crumbs for the crust – just be sure to adjust the baking time accordingly.

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