Classic Cherry Cheesecake

This classic cherry cheesecake has a buttery graham cracker crust, a rich and creamy filling, and a glossy cherry topping. It is the perfect makeahead dessert for holidays, potlucks, birthdays, or any time you want a true crowdpleaser. Every bite is silky smooth, tangysweet, and just a little bit nostalgic, like the best diner cheesecake but made right in your kitchen.

I first baked this cheesecake for a family celebration and was amazed at how everyone kept going back for seconds. It’s now become my goto dessert when I want to impress without spending all day in the kitchen.

Ingredients

• Graham cracker crumbs: for a crisp and flavorful crust choose fresh, aromatic crackers for best taste
• Unsalted butter: melted to bind the crust and add richness use good quality for a clean, creamy finish
• Granulated sugar: adds sweetness to both crust and filling opt for fine sugar to blend smoothly
• Cream cheese: softened until smooth for a dense and creamy filling full fat is best for richness
• Pure vanilla extract: to enhance the filling’s flavor real vanilla elevates the taste beyond imitation
• Sour cream: adds tang and silkiness to the filling pick full fat for a balanced creaminess
• Large eggs: to bind the filling room temperature eggs mix into the batter more evenly
• Cherry pie filling: for the topping brings bright, sweet fruit flavor and a glossy finish use your favorite brand or homemade if possible

Instructions

Prepare the pan and oven:

Preheat your oven to 325 degrees Fahrenheit and position a rack in the center. Lightly grease a 9 inch springform pan and, if you want, line its bottom with parchment paper for easier removal. If you plan to bake using a water bath, wrap the outside of the pan with heavy duty foil to prevent leaks.

Mix and press the crust:

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture holds together when pressed. Firmly press this mixture into the bottom of the prepared pan, creating an even layer. Use the bottom of a measuring cup or glass to compact the crust tightly so it will hold its shape during baking.

Par bake the crust:

Bake the crust for 10 minutes to set it. Remove from the oven and allow it to cool for a few minutes on a wire rack. Then reduce the oven temperature to 300 degrees Fahrenheit for gentle baking of the filling, which helps avoid cracks.

Make the cheesecake filling:

In a large bowl, beat the softened cream cheese and sugar until completely smooth with no lumps. Add the vanilla extract and sour cream, mixing on low speed and scraping down the sides as needed. Add the eggs one at a time, beating on low just until blended after each addition. Avoid whipping too much air into the batter to prevent it from rising and falling.

Fill the pan and bake:

Pour the smooth cheesecake filling over the cooled crust, smoothing the top with a spatula. If using a water bath, place the foil wrapped springform pan inside a larger pan and add hot tap water until it reaches about halfway up the side of the cheesecake pan. Bake at 300 degrees Fahrenheit for 50 to 60 minutes until the edges look set but the center still jiggles slightly. Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes to cool gradually.

Cool and chill completely:

Transfer the cheesecake pan to a wire rack and carefully run a thin knife around the edge to loosen the cake from the sides. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight to allow it to set fully.

Add cherry topping and serve:

Before serving, remove the sides of the springform pan and gently slide the cheesecake onto a serving plate. Spoon the cherry pie filling evenly on top. To slice neatly, dip a sharp knife in very hot water, wipe dry, cut a slice, then repeat dipping and wiping for clean cuts.

I love the way the cherry pie filling adds a beautiful glossy contrast and bright flavor on top. This cheesecake reminds me of family holidays where this dessert was the centerpiece and sparked so many smiles around the table.

Storage Tips

Store leftover cheesecake covered in the refrigerator for up to five days. Cover the top tightly with plastic wrap or an airtight lid to keep it moist. For longer storage, wrap slices individually in plastic wrap and place them in a freezer-safe container or bag. Thaw refrigerated overnight before enjoying.

Ingredient Substitutions

Vanilla wafer crumbs can replace graham cracker crumbs for a sweeter and slightly crunchier crust that still holds together well. Greek yogurt can swap for sour cream to maintain tang and creaminess, adding a touch more density to the filling. Mixed berry pie filling is a great alternative to cherry topping if you want a more complex fruity finish in various shades of red and purple.

Serving Suggestions

Serve cheesecake chilled with a dollop of whipped cream to complement the richness. Add fresh cherries or mixed berries alongside for a fresh burst of flavor. A cup of strong coffee or black tea pairs beautifully with a slice of this creamy dessert.

Serve chilled slices with a cup of coffee or tea. This makeahead cheesecake is ideal for gatherings and can be prepared in advance to ease hosting.

Common Questions About the Recipe

→ How do I prevent cracks on the cheesecake surface?

Baking at a lower temperature and using a water bath creates gentle heat around the cheesecake, helping to avoid cracks and maintain a smooth finish.

→ Can I substitute graham cracker crumbs in the crust?

Yes, crushed vanilla wafers can replace graham crackers for a slightly sweeter and cookie-like crust without sacrificing crispness.

→ What is the best way to cut the cheesecake cleanly?

Dip a sharp knife in hot water, wipe it dry, then slice. Repeat between cuts to keep slices neat and smooth.

→ Why is it important to mix the batter on low speed?

Mixing on low speed minimizes air incorporation, which helps prevent the cheesecake from rising too much and then sinking or cracking.

→ Can sour cream be replaced in the filling?

Full-fat Greek yogurt can replace sour cream, maintaining tanginess and creaminess while slightly enriching the texture.