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cherry cheesecake

Classic Cherry Cheesecake

5 from 1 vote
A rich and creamy baked cherry cheesecake featuring a buttery graham cracker crust and a sweet cherry pie filling topping. Slowly baked for a perfectly smooth, crack-free surface.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs Finely crushed
  • 6 tablespoons unsalted butter Melted
  • ¼ cup granulated sugar For the crust
  • 32 ounces full-fat cream cheese Softened to room temperature
  • 1 cup granulated sugar For the filling
  • 4 large eggs Room temperature
  • ½ cup sour cream Room temperature
  • 1 teaspoon vanilla extract Pure extract preferred
  • 21 ounces cherry pie filling One standard can, for topping

Equipment

  • 1 9-inch springform pan For baking the cake
  • 1 Stand mixer or hand mixer For blending the filling
  • 1 roasting pan For the water bath
  • 1 Aluminum foil To wrap the springform pan

Method
 

  1. Combine graham cracker crumbs, melted butter, and sugar, then press firmly into a 9-inch springform pan.
    pressing graham cracker crust into pan
  2. Beat the softened cream cheese and sugar on medium speed until completely smooth and creamy.
    blending cream cheese and sugar for cheesecake
  3. Add the eggs one at a time on low speed, mixing just until the yolk disappears to avoid incorporating too much air.
    adding eggs to cheesecake batter
  4. Stir in the sour cream and vanilla extract until fully combined.
  5. Pour batter over the crust and bake in a water bath at 325°F for 60 minutes until the edges are set but the center jiggles slightly.
  6. Turn the oven off, crack the door, and let the cake cool inside for one hour to prevent cracking.
  7. Chill in the refrigerator for at least 6 hours, then spoon cherry pie filling over the top before serving.

Nutrition

Serving: 150gCalories: 450kcalCarbohydrates: 38gProtein: 7gFat: 31gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 125mgSodium: 280mgPotassium: 150mgFiber: 1gSugar: 29gVitamin A: 1100IUVitamin C: 1mgCalcium: 85mgIron: 1.5mg

Notes

Store covered in the refrigerator up to 5 days. Ensure all ingredients are at room temperature before mixing to prevent lumps in the batter.

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