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Creamy Cherry Cheesecake

The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou!
  • Total Time
    Prep: 25 min. Bake: 30 min. + chilling
  • Makes
    10 servings

Ingredients

  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 large eggs, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • SOUR CREAM TOPPING:
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • CHERRY TOPPING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1 teaspoon lemon juice
  • Few drops red food coloring

Directions

  • In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside.
  • For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°.
  • Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours.
  • For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.

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Reviews

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Average Rating:
  • Madison
    Feb 14, 2021

    I’ve never made a cheesecake in my life, and I’m very new to cooking and baking. I didn’t even have the proper pan, I used a glass pie dish. THIS CAME OUT PERFECT!!! so many other recipes are so complicated, from water baths, to whipping it a certain way, saying if you don’t do it a certain way that it will crack. This was way too easy for how delicious it is. I used canned pie filling as the topping which tasted great and saved me even more time. A+++

  • Kelly
    Jul 2, 2020

    I had never made cheesecake before, so I was pleasantly surprised at how easy it was to follow the recipe. The dish was an instant hit with both friends and family, with people hitting me up to make more for future events. I've made this cheesecake with both dark and tart cherries - both equally good. It is hands down the best cherry cheesecake I've ever had!

  • WisconsinG
    Apr 30, 2019

    Creamy and flavorful, this dessert was a hit! I made it according to the recipe the first time using my springform pan and home made graham cracker crust. My coworkers asked me to make one for National Cheesecake day, and, due to being in a hurry, I bought a ready-made extra serving graham cracker crust and followed the recipe by 1 1/2 times each ingredient. I baked it 30 minutes and it turned out perfectly!!! This recipe is a keeper!!!

  • Gina
    Apr 20, 2019

    This cheesecake was the biggest hit at my family's Easter dinner! I buttered the bottom and sides of my pan; DO NOT DO THIS! I read to do that on another recipie. The butter ran out of the pan and my kitchen filled with smoke. Oops! I'm a novice at dessert making, but if I had just followed the instructions I would have been better off. It still turned out beautifully, which means there is room for error.

  • Janet
    Nov 18, 2016

    This cheesecake recipe is the best! I have used other recipes, but this one is by far the best. This cheesecake is very moist and creamy. My husband liked it better than the one served at our local Italian restaurant. This is definitely a keeper!!

  • Smaldonado
    Apr 16, 2016

    Even though I cheated with the topping too(can of pie filling), the cheesecake itself is extremely moist. I did it very early in the morning and by 8pm it was gone! I followed each step as it is and the result is worth the wait. You won't get a dry dessert

  • rachelgattuso
    Aug 14, 2015

    The best recipe ever and so simple i love it i make it about once a month and for any occasion

  • JesBaker81
    Jun 16, 2015

    Best cheesecake i'v ever had or made by far. I cheat though and just put a can of cherry pie filling on top.

  • hotpots
    May 31, 2015

    The recipe sounds really good,but why do you turn the oven to 450 degrees after you put on the sour cream topping? That sounds awfully high?

  • barbsreiki
    Dec 29, 2014

    LOVE this cheesecake. My poor hubby is a Christmas baby (he doesn't love that) and his mom typically wants to bring a store bought cake with that Crisco-y frosting that is so unpalatable. I asked him what he wanted for his birthday and he said cheesecake. This was the perfect choice! He absolutely loved it, finishing the rest of the cake the next day. I'm in the process of making this again already, for the Ronald McDonald House families, and I just know I will have zero leftovers to bring home. (That part already is making my hubby sad) Pretty sure this will be requested frequently.