Cherry Cheesecake | Cookies & Cups

By: Shelly
Posted: Nov 25, 2024

This cherry cheesecake is a easy and ultra-creamy baked cheesecake topped with a thick, juicy layer of cherry pie filling! It’s simple to make with store-bought or selfmade cherry filling.

If you happen to’re on the lookout for extra scrumptious cherry recipes, try my cherry pretzel dessert and this cherry cobblestone cake.

A spoonful of cherry pie filling next to a slice of cherry cheesecake on a plate.

Why I Love This Cherry Cheesecake Recipe

This cherry cheesecake recipe takes my favourite baked cheesecake and tops it with vivid and juicy cherry pie filling. I make my cherry topping from scratch, however if you happen to’re pressed for time, you may simply as simply make this dessert with store-bought cherry filling, too.

The cheesecake is luscious and creamy, and the candy, zesty cherries take it excessive. Right here’s what makes this simple cheesecake recipe so nice:

Texture and taste. I like the way in which the sweet-tart cherry pie filling balances out the richness of this cheesecake. There are juicy bursts of cherries alongside the creaminess in each chew.
Easy steps. If you happen to’re new to baking cheesecakes, this can be a very approachable recipe. Adopted as written, all of it however ensures an ideal cheesecake! I find it irresistible as a result of it doesn’t require any fancy tools, only a water tub, which ensures that the cheesecake bakes up with out cracks.
Versatile. You’ll be able to change up the pie filling on this recipe to make any flavored cheesecake you’d like. If cherry isn’t your factor, swap it for strawberry, raspberry, or blueberry pie filling as an alternative.

Cherry cheesecake ingredients with text labels overlaying each ingredient.

Cheesecake Substances

The primary secret to an additional creamy cheesecake is to take chilly elements like cream cheese and eggs out of the fridge earlier than you start. I’ve included all of the ingredient notes you’ll have to get began on this cherry cheesecake under. Be sure you seek advice from the recipe card under the submit with the printable record and recipe quantities.

Graham Cracker Crust – I embody the recipe for my simple selfmade graham cracker crust constituted of graham cracker crumbs, melted butter, sugar, and a pinch of salt. You can also make it with store-bought or homemade graham crackers.
Cream Cheese – You’ll need to use full-fat blocks of cream cheese for a wealthy, thick, and creamy cheesecake. Convey the cream cheese to room temperature earlier than you begin.
Sugar – Granulated sugar is finest.
Bitter Cream – Just like the cream cheese, this ought to be full-fat and at room temperature.
Vanilla – Be certain to make use of actual vanilla extract (or an equal quantity of vanilla paste).
Eggs – Additionally at room temperature.
Cherry Pie Filling – I exploit my homemade cherry pie filling. It takes 10 minutes to make on the stovetop with recent or frozen cherries! You may also use your favourite canned pie filling from the shop.

A fork resting next to a slice of cherry cheesecake on a plate, with the rest of the cheesecake in the background.

Methods to Make Cherry Cheesecake

The second secret to completely easy selfmade cheesecake is to make use of a water tub. If you happen to’ve by no means baked with a water tub earlier than, don’t sweat it. It’s tremendous easy, and I’ll stroll you thru the steps right here. Scroll right down to the printable recipe card for the total recipe particulars.

Graham cracker crust mixture in a glass bowl with a spoon. — Combine the crust elements.

Put together the crust. First, you’ll double-wrap the underside of your springform pan with foil, ensuring it’s watertight. Afterward, you’ll put together and par-bake your graham cracker crust at 350ºF for 8-10 minutes.

Vanilla added to cheesecake batter in a glass mixing bowl. — Mix the cheesecake elements.

Combine the cheesecake batter. In the meantime, beat cream cheese and sugar collectively in your stand mixer, after which slowly combine within the bitter cream and vanilla. Subsequent, add the eggs, separately, beating in between. Watch out to not overmix.

Cheesecake batter in a springform pan placed inside a larger pan with a water bath. — Fill the pan and place it in a water tub.

Fill the pan. Pour the cheesecake filling into your par-baked crust and unfold it evenly. It’s advantageous to do that whereas the crust remains to be heat.
Make a water tub. Earlier than baking, place the foil-wrapped springform pan with the cheesecake into a bigger roasting pan. Pour scorching water across the springform pan to create a water tub. Make it possible for the water doesn’t go up previous the foil.
Bake. Place the water tub with the cheesecake into the oven. Bake at 350ºF for about 1 hour, or till the cheesecake is about on the edges with somewhat jiggle within the center.

Cherry pie filling being spooned over top of a baked cheesecake on a large plate. — Cool after which add the cherry pie filling.

Cool. Run a knife across the edges of the cheesecake to loosen it from the pan, however depart it within the pan to chill for a minimum of an hour. Afterward, transfer the cheesecake to the fridge to sit back in a single day.
Add the cherry filling. Once you’re able to serve, high your cheesecake with cherry pie filling, then launch it from the pan and luxuriate in.

A cake server sliding underneath a slice of cherry cheesecake cut from the rest of the cheesecake on a plate.

Recipe Ideas and Variations

Par-bake the crust. It’s value the additional step (and 10 minutes) to pre-bake the graham cracker crust earlier than you add the cheesecake filling. It crisps up the crust, which retains it from changing into soggy.
Don’t skip the water tub. That is vital for stopping a cracked cheesecake and ensures that this cherry cheesecake bakes evenly. Wrap the springform tightly in a double layer and watch out to not overfill the bigger baking pan. You’ll be baking the proper cheesecake very quickly!
Don’t overbake. The cheesecake is completed baking when the sides are set and the center nonetheless has a slight wiggle. It can proceed to agency up whereas it cools.
Depart the oven door closed. Resist the urge to open the oven door, even a crack, whereas the cheesecake is baking! Sudden temperature adjustments may cause the cheesecake to crack. Depart that door shut for the primary 60 minutes earlier than you test the cheesecake for doneness.
Cool the cheesecake step by step. Whilst you don’t want to chill the cheesecake contained in the oven with the door cracked for an hour (as is the case with some cheesecake recipes), I nonetheless advocate cooling this cheesecake down slowly. Depart it on the counter to chill to room temperature earlier than you progress it to the fridge. I like to sit back the cheesecake absolutely in a single day earlier than serving, but it surely ought to chill for a minimum of 6 hours for finest outcomes.
Strive one other cheesecake taste. If you happen to’d wish to swap out the traditional cheesecake layer for an additional taste, strive a cherry chocolate cheesecake as an alternative. You may also make a no bake cherry cheesecake utilizing my finest no bake cheesecake recipe for the bottom. If you happen to go the no-bake route, I like to recommend including the cherry topping solely while you’re able to serve.

A slice of cherry cheesecake on a white plate with a forkful missing from the end.

Methods to Retailer

Refrigerate. Retailer this cheesecake hermetic within the fridge for as much as 5 days. The cherry filling could bleed into the cheesecake over time, but it surely’ll nonetheless style scrumptious.
Freeze. You may also freeze this cherry cheesecake for as much as 2 months. Thaw the cheesecake within the fridge earlier than serving.

Description

This cherry cheesecake is a easy and creamy baked cheesecake topped with vivid and juicy cherry pie filling. Simple to make with store-bought or selfmade cherry filling!

Crust

1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
1/3 cup butter, melted
1/4 cup granulated sugar
1/2 teaspoon kosher salt

Cheesecake

4 (8-ounce) packages of cream cheese, room temperature (32 ounces in whole)
1 cup granulated sugar
1/2 cup bitter cream, room temperature
2 teaspoons vanilla
3 eggs, room temperature
2 1/2 cups selfmade cherry pie filling (hyperlink to my selfmade filling) or you should utilize store-bought

Crust: Preheat oven to 350°F. Double-wrap the underside of the springform pan with foil, sealing it tightly to forestall water from entering into the pan.
In a big bowl combine the graham cracker crumbs, butter, granulated sugar, and salt collectively evenly.
Press the combination into the underside and up the edges of a 9-inch springform pan.
Bake the crust for 8-10 minutes, or till calmly golden. Set the crust apart to chill barely whilst you make the cheesecake filling.
Cheesecake: Within the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar on medium velocity till easy, scraping the edges of the bowl as needed.
Flip the mixer to low and add the bitter cream and vanilla; combine nicely, scraping the edges of the bowl to make sure all the things is blended evenly.
Add within the eggs separately, mixing on low velocity after every addition simply till blended. Don’t over-mix.
Pour the filling over the crust and unfold evenly. If the crust remains to be heat, that is okay.
Make a water tub: That is to forestall cracks in your cheesecake and guarantee even baking. Place the springform pan into a bigger, roasting pan. Pour very popular water into the bigger pan across the springform pan, till it’s 3/4 inch deep, cautious to verify the water stage doesn’t come up increased than the foil.
Bake for 60-70 minutes or till the middle is sort of set. The middle will nonetheless jiggle whereas the sides might be set.
Fastidiously run a knife across the rim of the pan to loosen the cheesecake.
Enable the cheesecake to chill at room temperature for a minimum of an hour, then cowl and switch into the fridge for six hours or in a single day.
High with cherry pie filling when able to serve.
Launch the edges of the springform pan earlier than slicing.