philadelphia cherry cheesecake recipe

Written ByJenny Smyth Posted on
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The Best philadelphia cherry cheesecake recipe

I’m so excited to share with you my family’s favorite Philadelphia cherry cheesecake recipe. This classic dessert is a staple in our household, and for good reason – it’s rich, creamy, and utterly delicious. The combination of the smooth cheesecake filling, the sweet and tart cherry topping, and the crumbly graham cracker crust is a match made in heaven. I’ve been making this recipe for years, and it never fails to impress my family and friends.

Whether we’re celebrating a special occasion or just need a comforting treat, this cheesecake is always a good idea. One of the things I love about this recipe is how easy it is to make. The key to a great cheesecake is in the technique – you need to make sure the crust is evenly baked, the filling is smooth and creamy, and the cherries are evenly distributed. I’ve found that using a water bath helps to ensure that the cheesecake cooks evenly and prevents it from cracking.

And let’s be real – who doesn’t love a good excuse to use their kitchen aid mixer? This cheesecake is also surprisingly versatile. We like to serve it as a dessert at family gatherings, but it’s also perfect for potlucks or picnics. And if you’re feeling fancy, you can even top it with whipped cream or chocolate sauce.

As for the health benefits of this recipe… well, let’s just say that it’s not exactly the healthiest option out there. But hey, every now and then we all deserve a treat – especially when it’s made with wholesome ingredients like cream cheese, eggs, and real sugar. I’ve experimented with different types of cherries over the years – fresh, frozen, even canned – but there’s something about using fresh cherries that makes all the difference.

Maybe it’s the extra flavor they bring to the table (no pun intended!) , or maybe it’s just the way they add a pop of color to the dish. Either way, I highly recommend using fresh cherries if you can.

Philadelphia Cherry Cheesecake

4.7 from 875 votes

A classic creamy cheesecake with a buttery graham cracker crust and a sweet cherry topping. This recipe uses Philadelphia cream cheese for a rich and smooth texture that pairs perfectly with the tart cherries.

Prep Time25 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 25 mins
Servings: 12Cuisine: 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 Filling

4 packages (8 oz each) Philadelphia cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1/4 cup all-purpose flour

For the Cherry Topping

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

👨‍🍳Directions

1Preheat your oven to 325°F.
2In a medium bowl, combine the graham cracker crumbs and 1/4 cup sugar.
3Pour in the melted butter and stir until the crumbs are evenly moistened.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a glass to compact it.
5Bake the crust for 10 minutes until it is lightly golden and set, then remove from the oven and let it cool slightly.
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 1 cup sugar and the vanilla extract, beating until well combined.
8Add the eggs one at a time, beating on low speed after each addition just until blended.
9Fold in the sour cream and flour gently with a spatula until the mixture is smooth and no streaks remain.
10Pour the cream cheese filling over the cooled crust and spread it evenly.
11Place the springform pan in a larger baking dish and add hot water to the dish until it reaches halfway up the sides of the pan.
12Bake the cheesecake at 325°F for 55 to 60 minutes, until the edges are set but the center still jiggles slightly when shaken.
13Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
14Remove the cheesecake from the oven and run a knife around the edge of the pan to loosen it.
15Refrigerate the cheesecake for at least 4 hours or overnight until fully chilled and firm.
16In a small saucepan, combine the cherries, 1/2 cup sugar, cornstarch, water, and lemon juice.
17Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil, about 5 minutes.
18Reduce the heat to low and simmer the cherry topping for 2 minutes until it is glossy and slightly thickened.
19Remove from heat and let it cool completely before spooning over the chilled cheesecake.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 135mg🧂Sodium: 380mg🌾Total Carbs: 44g🥦Dietary Fiber: 1g🍬Sugars: 33g🥩Protein: 9g

📝Notes

For best results, use full-fat Philadelphia cream cheese and let all ingredients come to room temperature before mixing. The water bath helps prevent cracks, but if cracks appear, the cherry topping will cover them.

Watch Video Of How Philadelphia Cherry Cheesecake Works

In conclusion, this Philadelphia cherry cheesecake recipe is a true showstopper – perfect for special occasions or everyday treats alike. It’s surprisingly easy to make and always impresses my family and friends with its rich flavors and textures.

Whether you’re serving it as-is or getting creative with toppings like whipped cream or chocolate sauce (oh yeah!) , this recipe never fails to deliver on its promise of deliciousness.

One final tip – if you’re planning on serving this cheesecake at an event or gathering, consider making individual servings instead of one large cake. Not only will this save on cleanup time (hello sanity!)

, but it’ll also allow everyone to enjoy their own perfectly portioned slice.

❓ Frequently Asked Questions About Philadelphia Cherry Cheesecake

Q1: What type of cherries should I use?

A: I highly recommend using fresh cherries if you can! There’s something about their extra flavor and vibrant color that makes all the difference in this recipe.

Q2: Can I use frozen or canned cherries instead?

A: While you can use frozen or canned cherries in a pinch, I wouldn’t recommend it. The texture just isn’t as nice as fresh cherries.

Q3: How do I prevent my cheesecake from cracking?

A: One of the most common issues people face when making cheesecakes is cracking. To avoid this, make sure your oven is at room temperature before baking your cheesecake. You should also use a water bath to ensure even cooking.

Q4: Can I make this recipe gluten-free?

A: Yes! Simply replace the graham cracker crust with a gluten-free alternative made from almond flour or coconut flour.

Q5: How long does this cheesecake keep?

A: This cheesecake will keep for up to 5 days in an airtight container in the fridge. You can also freeze it for up to 2 months.

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