simple cherry cheesecake recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best simple cherry cheesecake recipe

I’ve always been a fan of simple and delicious desserts, and this cherry cheesecake recipe is one of my go-to’s. It’s a classic dessert that never fails to impress, and it’s surprisingly easy to make.

The combination of the creamy cheesecake and the sweet, tart cherries is a match made in heaven. I’ve made this recipe countless times for family gatherings, potlucks, and even just for a quick dessert after dinner.

My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with. They love watching the cheesecake come together and seeing the smiles on everyone’s faces when it’s finally ready to be served.

Simple Cherry Cheesecake

4.5 from 707 votes

A creamy, no-fuss cheesecake topped with a sweet cherry sauce. This easy recipe uses a simple crust and bakes to a smooth, rich texture.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 380 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

2 packages (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

For the Cherry Topping

1 can (21 oz) cherry pie filling
1 tablespoon lemon juice

👨‍🍳Directions

1Preheat your oven to 325°F.
2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand.
3Press the mixture firmly into the bottom of a 9-inch springform pan, using a flat-bottomed glass to create an even layer.
4In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
5Add 1/2 cup sugar and beat until combined, then add eggs one at a time, beating on low after each addition until just incorporated.
6Mix in vanilla extract and sour cream until the filling is smooth and free of lumps.
7Pour the cream cheese filling over the prepared crust and spread it evenly with a spatula.
8Bake in the preheated oven for 40 to 45 minutes, until the edges are set and the center is slightly jiggly when gently shaken.
9Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly and prevent cracking.
10Remove the cheesecake from the oven and let it cool completely on a wire rack, about 1 hour.
11In a small bowl, stir the cherry pie filling with lemon juice until combined.
12Once the cheesecake is fully cooled, spread the cherry topping evenly over the surface.
13Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight, until fully chilled and firm.
14To serve, run a knife around the edge of the pan, release the springform latch, and slice with a sharp knife dipped in hot water for clean cuts.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 95mg🧂Sodium: 320mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 7g

📝Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. To prevent cracks, do not overmix the batter and cool the cheesecake gradually in the oven.

Watch Video Of How Simple Cherry Cheesecake Works

This simple cherry cheesecake recipe is always a good idea for any occasion, whether it’s a family gathering or just a quick dessert after dinner.

The combination of the creamy cheesecake and the sweet, tart cherries is a match made in heaven that never fails to impress.

Plus, it’s so easy to make that even my kids can help me in the kitchen.

❓ Frequently Asked Questions About Cherry Cheesecake

Q: What type of cherries should I use for this recipe?

The best type of cherry to use for this recipe is a sweet cherry variety such as Bing or Rainier. These cherries will hold their shape well when cooked and provide a nice balance of sweetness and tartness.

Q: Can I use frozen cherries instead of fresh?

Yes, you can use frozen cherries as a substitute for fresh cherries. Just make sure to thaw them first and pat them dry with a paper towel before using in the recipe.

Q: How do I prevent the cheesecake from cracking?

To prevent the cheesecake from cracking, make sure to mix the batter well and not overmix it. Also, avoid opening the oven door too often during baking.

Q: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by substituting the graham cracker crust with an almond flour crust or using a gluten-free graham cracker alternative.

Q: How long can I store this cheesecake in the fridge?

You can store this cheesecake in an airtight container in the fridge for up to 5 days. Just make sure to let it come to room temperature before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts