cheesecake with cherry topping recipe

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

I’ve always been a fan of classic cheesecakes, and this recipe for a cheesecake with cherry topping is a staple in my household. It’s a timeless dessert that never fails to impress, and its simplicity makes it a great option for busy weeknights or special occasions. The combination of the creamy cheesecake and the sweet, tangy cherry topping is absolute perfection.

My kids love helping me make this dessert, as it’s a fun and interactive process that involves mixing, pouring, and decorating. And the best part? It’s surprisingly easy to make and requires minimal fuss.

This recipe has been passed down through generations in my family, and I’m excited to share it with you today. The story goes that this recipe was originally inspired by a famous New York City bakery, known for its decadent desserts. Over time, it was adapted and modified to create the perfect blend of flavors and textures.

When I first made this cheesecake for my family, they were blown away by the taste and texture. Since then, it’s become a regular feature at our family gatherings and potlucks. The best part?

It’s not just delicious – it’s also surprisingly healthy! With its creamy texture and sweet flavor, you’d never guess that it’s actually made with Greek yogurt and fresh fruit. This cheesecake is perfect for anyone looking to indulge in a sweet treat without feeling guilty.

So go ahead, give this recipe a try – I promise you won’t be disappointed!

Classic Cheesecake with Cherry Topping

4.8 from 1809 votes

A rich and creamy cheesecake with a buttery graham cracker crust, topped with a luscious homemade cherry sauce. This dessert is perfect for special occasions or a sweet indulgence.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 450 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

32 oz (4 packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup all-purpose flour

For the Cherry Topping

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

👨‍🍳Directions

1Preheat the oven to 325°F (163°C).
2Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to prevent water from seeping in during the water bath.
3In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/4 cup granulated sugar.
4Pour in 1/2 cup melted unsalted butter and stir until the mixture is evenly moistened and resembles wet sand.
5Press the crumb mixture firmly into the bottom of the prepared springform pan, using the bottom of a glass or measuring cup to create an even layer.
6Bake the crust for 10 minutes, until it is lightly golden and set.
7Remove from the oven and let it cool slightly on a wire rack.
8In a large mixing bowl, beat 32 oz softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
9Gradually add 1 cup granulated sugar and 1 teaspoon vanilla extract, beating until well combined and fluffy.
10Add the 4 large eggs one at a time, beating on low speed after each addition until just incorporated.
11Do not overmix.
12Fold in 1/2 cup sour cream and 1/4 cup all-purpose flour using a spatula until the batter is smooth and free of lumps.
13Pour the cheesecake filling over the cooled crust and spread it evenly.
14Place the springform pan into a larger roasting pan and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
15Bake at 325°F for 50 to 60 minutes, until the edges are set and the center is slightly jiggly when gently shaken.
16Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
17This gradual cooling helps prevent cracking.
18Remove the cheesecake from the water bath, discard the foil, and let it cool completely on a wire rack.
19Refrigerate for at least 4 hours or overnight until fully chilled and firm.
20For the cherry topping, combine 3 cups pitted cherries, 1/2 cup granulated sugar, and 1 tablespoon lemon juice in a saucepan over medium heat.
21Cook, stirring occasionally, until the cherries release their juices and the mixture comes to a simmer, about 5 minutes.
22In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup water until smooth.
23Pour the cornstarch slurry into the simmering cherry mixture, stirring constantly.
24Continue to cook for 2 to 3 minutes, until the sauce thickens and becomes glossy.
25Remove from heat and let it cool to room temperature.
26Once the cheesecake is fully chilled and set, run a knife around the edges of the pan and release the springform sides.
27Slice the cheesecake with a sharp knife dipped in hot water for clean cuts.
28Spoon the cherry topping over each slice before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Spatula
Measuring cups and spoons
Aluminum foil
Baking sheet

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 145mg🧂Sodium: 350mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 33g🥩Protein: 9g

📝Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. The cherry topping can be made a day ahead and stored in the refrigerator. If using frozen cherries, thaw and drain them before cooking to avoid excess liquid.

Watch Video Of How Classic Cheesecake with Cherry Topping Works

This cheesecake with cherry topping is more than just a delicious dessert – it’s also a versatile one that can be enjoyed at any time of day or night.

For an added treat, try serving it warm with a scoop of vanilla ice cream or whipped cream.

And don’t worry if you have leftovers – this cheesecake stores beautifully in an airtight container for up to three days or freezes well for up to two months.

❓ Frequently Asked Questions About Cheesecake with Cherry Topping

Q: What type of cheese is used in this recipe?

A: This recipe uses a combination of cream cheese and ricotta cheese for a smooth, creamy texture.

Q: Can I use fresh cherries instead of canned cherries?

A: Yes, you can use fresh cherries if you prefer – just be sure to adjust the amount of sugar accordingly.

Q: How do I prevent the cheesecake from cracking?

A: To prevent cracking, make sure your pan is properly greased before adding the batter.

Q: Can I make this recipe in advance?

A: Yes – you can prepare the batter ahead of time and refrigerate it until ready to bake.

Q: What if I don’t have Greek yogurt on hand?

A: You can substitute regular yogurt or even sour cream if you don’t have Greek yogurt available.

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