philly cream cheese cherry cheesecake recipe

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

The Best philly cream cheese cherry cheesecake recipe

I have been making this Philly cream cheese cherry cheesecake for years and it is always a hit. My kids ask for it every birthday and holiday. The cream cheese gives it a rich and creamy texture that pairs perfectly with the sweet and tart cherry topping. It is a dessert that feels special but is actually quite simple to put together. I love that I can make it ahead of time and it still tastes amazing the next day. Plus using real cream cheese adds a good amount of protein and calcium which makes me feel a little better about serving dessert. This recipe is perfect for family dinners potlucks or just a treat for yourself on a Sunday afternoon.

Philly Cream Cheese Cherry Cheesecake

4.7 from 1116 votes

A classic cheesecake made with Philadelphia cream cheese for a smooth and creamy texture. Topped with a homemade cherry sauce that adds a sweet and tart finish.

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
1/2 cup unsalted butter melted

For the Cheesecake 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

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 oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in.
2In a medium bowl combine graham cracker crumbs sugar and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3In a large bowl beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla and beat until combined.
4Add eggs one at a time beating on low speed after each addition. Fold in sour cream until just combined. Pour the filling over the crust.
5Place the springform pan in a larger baking pan. Pour hot water into the larger pan until it reaches halfway up the sides of the springform pan.
6Bake for 50 to 55 minutes or until the center is almost set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
7Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
8To make the cherry topping combine cherries sugar cornstarch water and lemon juice in a saucepan. Bring to a simmer over medium heat stirring constantly. Cook until the sauce thickens about 5 minutes. Let cool completely.
9Spread the cherry topping over the chilled cheesecake before serving.

🔧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: 120mg🧂Sodium: 320mg🌾Total Carbs: 35g🥦Dietary Fiber: 1g🍬Sugars: 26g🥩Protein: 7g

📝Notes

For best results use full fat cream cheese. Let all ingredients come to room temperature before starting to ensure a smooth filling. The cheesecake can be stored in the refrigerator for up to 5 days.

Watch Video Of How Philly Cream Cheese Cherry Cheesecake Works

This Philly cream cheese cherry cheesecake is always a good idea for any occasion. It works well for family gatherings because it is easy to make ahead and everyone loves the creamy texture and fruity topping. I hope your family enjoys it as much as mine does.

❓ Frequently Asked Questions About Philly Cream Cheese Cherry Cheesecake

1. Can I use low fat cream cheese for this recipe?

I recommend using full fat Philadelphia cream cheese for the best texture and flavor. Low fat versions can make the cheesecake less creamy and may cause it to crack.

2. How do I prevent my cheesecake from cracking?

Make sure not to overmix the filling once you add the eggs. Also baking the cheesecake in a water bath and letting it cool slowly in the oven helps prevent cracks.

3. Can I use canned cherry pie filling instead of making my own?

Yes you can use canned cherry pie filling if you are short on time. Just spread it on top of the chilled cheesecake. Homemade topping gives a fresher taste though.

4. How long does this cheesecake need to chill?

You need to chill the cheesecake for at least 4 hours but overnight is best. This allows it to set properly and makes slicing easier.

5. Can I freeze this cheesecake?

Yes you can freeze the cheesecake without the cherry topping. Wrap it tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before adding the topping.

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