Cherry cheesecake is a familiar favorite—smooth, rich cream cheese filling on a crumbly base, finished with a generous layer of glossy cherry topping. The tang from the cheesecake and the sweetness of the cherries balance each other perfectly. It’s chilled, not fussy, and great for gatherings or a weekend dessert. This recipe makes about 10–12 slices.
Ingredients
For the crust:
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1½ cups graham cracker crumbs (or digestive biscuits)
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¼ cup granulated sugar
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½ cup unsalted butter, melted
For the filling:
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900g cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 cup sour cream
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1 teaspoon vanilla extract
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2 tablespoons all-purpose flour
For the topping:
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1 can (about 540g) cherry pie filling (or homemade if preferred)
Making the Crust
Preheat oven to 160°C (325°F). Mix graham crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool slightly.
Making the Filling
In a large bowl, beat the cream cheese and sugar until smooth. Add the flour, then beat in the eggs one at a time. Stir in sour cream and vanilla until blended.
Pour the filling over the crust and smooth the top. Tap the pan gently to release air bubbles.
Baking the Cheesecake
Place the cheesecake in the oven and bake for 50–60 minutes. The center should be slightly wobbly but mostly set. Turn off the oven, crack the door, and let it cool inside for 1 hour.
Remove and let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Adding the Cherry Topping
Once fully chilled, spread the cherry pie filling over the top of the cheesecake. Smooth it out evenly with a spoon or spatula.
Serving
Run a knife around the edge of the pan before removing the ring. Slice with a clean, sharp knife—wiping it between cuts for neat slices.
Cherry cheesecake is smooth and rich with just the right fruity contrast on top. It’s a crowd-pleaser that looks like more work than it is—and it’s just as good the next day.
