16 January simple recipes digest

Cherry Cheesecake

Blossom Lady
Blossom Lady
Jan 11, 2025 02:48 AM
Cherry Cheesecake

This cherry cheesecake is a smooth and ultra-creamy baked cheesecake topped with a thick, juicy layer of cherry pie filling! It’s easy to make with store-bought or homemade cherry filling.

This cherry cheesecake recipe takes my favorite baked cheesecake and tops it with bright and juicy cherry pie filling. I make my cherry topping from scratch, but if you’re pressed for time, you can just as easily make this dessert with store-bought cherry filling, too.

The cheesecake is luscious and creamy, and the sweet, zesty cherries take it over the top. Here’s what makes this easy cheesecake recipe so great:

Texture and flavor. I love the way the sweet-tart cherry pie filling balances out the richness of this cheesecake. There are juicy bursts of cherries alongside the creaminess in every bite.

Simple steps. If you’re new to baking cheesecakes, this is a very approachable recipe. Followed as written, it all but guarantees a perfect cheesecake! I love it because it doesn’t require any fancy equipment, just a water bath, which ensures that the cheesecake bakes up without cracks.

Versatile. You can change up the pie filling in this recipe to make any flavored cheesecake you’d like. If cherry isn’t your thing, swap it for strawberry, raspberry, or blueberry pie filling instead.

Ingredients:
Crust
  • 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt

Cheesecake
  • 4 (8-ounce) packages of cream cheese, room temperature (32 ounces in total)
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 2 teaspoons vanilla
  • 3 eggs, room temperature
  • 2 1/2 cups homemade cherry pie filling or you can use store-bought

Cherry Pie Filling (Optional)

  • 6 cups fresh or frozen pitted cherries (about 2 1/2 to 3 pounds)
  • 1/2 cup water
  • 2 tablespoons fresh lemon juice
  • 2/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1/4 cup cornstarch
  • 1/2 teaspoon vanilla extract
Prep Time:
30 minutes
Cook Time:
90 minutes
Total Time:
480 minutes
Click here for the recipe
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