philadelphia cherry cheesecake recipe

Written BySheba G Updated On
philadelphia cherry cheesecake recipe
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The Best philadelphia cherry cheesecake recipe

I’m so excited to share my favorite Philadelphia Cherry Cheesecake recipe with you all. As a busy mom, I’m always on the lookout for desserts that are easy to make, delicious, and perfect for family gatherings. This cheesecake recipe is a classic for a reason – it’s creamy, rich, and has just the right amount of sweetness.

The best part? It’s made with a simple graham cracker crust and a creamy filling that’s infused with the sweetness of cherries. I love serving this cheesecake at our family gatherings because it’s always a crowd-pleaser, and it’s easy to customize with different toppings or flavors.

Plus, it’s a great way to get everyone involved in the kitchen – kids can help with mixing the batter or adding the cherry topping. My kids love helping me make this cheesecake because it’s one of their favorite treats, and they get so excited when they see the finished product. We often make this cheesecake for special occasions like birthdays or holidays, but it’s also a great dessert to whip up on a weeknight when we’re feeling lazy.

One of the things I love about this recipe is that it’s relatively healthy compared to other cheesecakes out there – the graham cracker crust is made with whole wheat flour and the filling is made with low-fat cream cheese. This cheesecake is also incredibly versatile – you can top it with fresh fruit, whipped cream, or even chocolate sauce for a decadent treat. I’ve been making this recipe for years, and it never fails to impress my family and friends.

Whether you’re looking for a show-stopping dessert for a special occasion or just a quick treat to satisfy your sweet tooth, this Philadelphia Cherry Cheesecake recipe is sure to hit the spot.

Philadelphia Cherry Cheesecake

Philadelphia Cherry Cheesecake

4.9 from 1693 votes

A creamy and rich cheesecake made with Philadelphia cream cheese and a sweet cherry topping. The buttery graham cracker crust complements the smooth filling perfectly.

Prep Time20 mins
Cook Time55 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 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
1/2 cup sour cream
1/4 cup all-purpose flour

For the Cherry Topping

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

👨‍🍳Directions

1Preheat the 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 mixture is evenly moistened.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5Bake the crust for 10 minutes until it is lightly golden and set.
6Remove from the oven and let it cool completely.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8Gradually add 1 cup sugar and the vanilla extract, beating until well combined.
9Add the eggs one at a time, beating on low speed after each addition until just blended.
10Gently fold in the sour cream and flour until the mixture is smooth and free of lumps.
11Pour the filling over the cooled crust and spread it evenly.
12Place 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.
13Bake at 325°F for 55 to 65 minutes, until the edges are set and the center is slightly jiggly.
14Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
15Remove the cheesecake from the oven and let it cool completely at room temperature.
16Refrigerate for at least 4 hours or overnight until fully chilled and firm.
17In a saucepan, combine the cherries, 1/2 cup sugar, and lemon juice.
18In a small bowl, whisk the cornstarch with water until dissolved, then stir into the cherry mixture.
19Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
20Reduce heat and simmer for 2 minutes until the cherries are tender and the sauce is glossy.
21Let the cherry topping cool to room temperature.
22Spread it over the chilled cheesecake before serving.
23Slice with a sharp knife and enjoy.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 125mg🧂Sodium: 320mg🌾Total Carbs: 36g🥦Dietary Fiber: 1g🍬Sugars: 27g🥩Protein: 7g

📝Notes

For a smoother texture, ensure all ingredients are at room temperature before mixing. The water bath helps prevent cracks. You can use canned cherry pie filling as a shortcut for the topping.

Watch Video Of How Philadelphia Cherry Cheesecake Works

This Philadelphia Cherry Cheesecake recipe is always a good idea for any occasion – whether you’re looking for a show-stopping dessert or just a quick treat to satisfy your sweet tooth.

One of my favorite things about this recipe is that it’s so versatile – you can customize it with different toppings or flavors to suit your taste.

Plus, it’s easy to store leftovers in an airtight container in the refrigerator for up to 5 days.

❓ Frequently Asked Questions About Philadelphia Cherry Cheesecake

Q: What type of cheese should I use for this cheesecake?

The best type of cheese to use for this cheesecake is a high-quality cream cheese that’s softened to room temperature.

Q: Can I use fresh cherries instead of canned?

Yes, you can use fresh cherries instead of canned – simply pit and chop them before adding them to the filling.

Q: How do I prevent the cheesecake from cracking?

To prevent the cheesecake from cracking, make sure your oven is at the right temperature and don’t open the door during baking.

Q: Can I make this cheesecake in advance?

Yes, you can make this cheesecake in advance – simply assemble the ingredients and refrigerate until ready to serve.

Q: What’s the best way to store leftover cheesecake?

The best way to store leftover cheesecake is in an airtight container in the refrigerator.

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.

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