Easy Cherry Cheesecake Recipe

There’s something timeless about a Cherry Cheesecake,a dessert that speaks the language of elegance and comfort in every bite. With its silky cream cheese filling, buttery graham cracker crust, and glossy cherry topping, it’s a true showstopper that’s surprisingly simple to make. As a professional chef, I’ve refined this recipe for balance: the perfect sweetness, a smooth texture, and that signature tang that makes every forkful unforgettable.

Ingredients List

• 2 cups graham cracker crumbs
• ½ cup unsalted butter (melted)
• 3 cups cream cheese (softened)
• 1 cup granulated sugar
• 1 cup sour cream
• 1 tablespoon lemon juice
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 can cherry pie filling (about 21 oz)
• 1 cup heavy cream (for optional whipped topping)
• 2 tablespoons powdered sugar

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Combine graham cracker crumbs and melted butter in a bowl until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar, sour cream, lemon juice, and vanilla extract, mixing until fully combined. Add eggs one at a time, beating on low speed to avoid overmixing.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust. Place the pan inside a larger baking pan and fill halfway with hot water (water bath method). Bake for 55–65 minutes or until the center is slightly set but still has a gentle wobble. Turn off the oven, leave the door slightly open, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

Step 4: Add the Cherry Topping

Once the cheesecake is fully chilled, spoon the cherry pie filling evenly over the top. Spread gently to cover the surface, letting the syrup drip slightly over the edges for a natural, glossy look.

Step 5: Optional Whipped Cream Garnish

Whip the heavy cream and powdered sugar until soft peaks form. Pipe or spread around the edges of the cheesecake for a bakery-finish presentation.

Cook Time

• Preparation Time: 25 minutes
• Baking Time: 60 minutes
• Chilling Time: 4 hours
• Total Time: Approximately 5½ hours

Servings

• Serves 10–12 slices of creamy indulgence

Nutritional Information (approx. per serving)

• Calories: 415
• Protein: 7g
• Carbohydrates: 36g
• Fat: 28g
• Sugar: 27g
• Fiber: 1g

Storage Instructions

Store the cheesecake covered in an airtight container in the refrigerator for up to 5 days. To freeze, slice and wrap individual portions tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.

Suggestions

• For a homemade topping, simmer fresh cherries with a bit of sugar and cornstarch until thick and glossy.
• Add a touch of almond extract to the filling to complement the cherry flavor.
• Decorate with shaved white chocolate or toasted almonds for an elegant finish.

Seasonal Relevance

Cherry Cheesecake is a year-round delight but shines brightest in late spring and summer when cherries are at their juiciest. Its bright, fruity layer makes it ideal for holidays, picnics, and festive celebrations where you want to serve something classic yet effortlessly beautiful.

Conclusion

This Easy Cherry Cheesecake delivers everything you crave from a classic dessert,creamy, balanced, and beautifully topped with cherries that glisten like jewels. With a foolproof method and professional touches, it’s perfect for both novice bakers and seasoned dessert lovers. One slice is all it takes to remind you why this dessert never goes out of style.

FAQs

1. Can I use fresh cherries instead of canned pie filling?
Absolutely. Simply cook pitted cherries with sugar, lemon juice, and cornstarch until the mixture thickens into a glossy sauce. Cool completely before topping your cheesecake.

2. How do I prevent my cheesecake from cracking?
Use room-temperature ingredients, bake in a water bath, and let the cheesecake cool gradually in the oven. Avoid overmixing the batter.

3. Can I make this recipe without baking?
Yes! For a no-bake version, use the same crust and filling but skip the eggs. Set it in the refrigerator for 6–8 hours, then top with cherries before serving.