Cherry cheesecake is a classic dessert that never fails to impress. With its creamy, rich filling and sweet cherry topping, it’s a dessert that’s perfect for any occasion. This homemade cherry cheesecake features a graham cracker crust, a luscious cheesecake filling, and a generous layer of cherry pie filling on top. Follow this recipe to create a decadent and delightful dessert that will leave everyone asking for seconds.
Ingredients
Graham Cracker Crust
- 1 ¾ cup graham cracker crumbs
- ⅓ cup granulated sugar
- 7 tablespoons butter, melted
Cheesecake Filling
- 32 ounces full-fat cream cheese, softened
- 1 cup sugar
- ½ cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
- 1 tablespoon lemon zest
- 4 eggs, room temperature
Topping
- 1 21-ounce can of cherry pie filling
Instructions
Step 1: Prepare the Crust
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Make the Crust: In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Press the Crust: Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, ensuring it is evenly distributed. Use the back of a spoon or the bottom of a measuring cup to press the crust down firmly.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- Mix the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add Sugar and Sour Cream: Add the sugar and sour cream to the cream cheese and beat until well combined and smooth.
- Add Flavorings: Mix in the vanilla extract, lemon juice, and lemon zest until fully incorporated.
- Add the Eggs: Add the eggs one at a time, beating on low speed after each addition just until combined. Be careful not to overmix, as this can incorporate too much air into the batter.
Step 3: Assemble and Bake the Cheesecake
- Pour the Filling: Pour the cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
- Bake the Cheesecake: Place the springform pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan, creating a water bath. This helps prevent cracks in the cheesecake.
- Bake: Bake the cheesecake in the preheated oven for 55-70 minutes, or until the edges are set and the center is slightly jiggly. The residual heat will continue to cook the center as it cools.
- Cool the Cheesecake: Remove the cheesecake from the oven and carefully run a knife around the edge to loosen it from the pan. Let it cool in the pan on a wire rack for 1 hour. Refrigerate for at least 4 hours, or preferably overnight.
Step 4: Add the Cherry Topping
- Add the Topping: Once the cheesecake is fully chilled, spoon the cherry pie filling over the top of the cheesecake, spreading it evenly.
- Serve: Slice the cheesecake into wedges and serve chilled. Enjoy!
Cooking Notes
- Room Temperature Ingredients: Ensure the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Water Bath: Baking the cheesecake in a water bath helps prevent cracks by providing a moist baking environment and even heat distribution.
- Chilling Time: Chilling the cheesecake for several hours or overnight allows it to set properly and develop its flavors.
Frequently Asked Questions
Q: Can I use a different type of crust? A: Yes, you can use a different type of crust, such as an Oreo crust or a shortbread crust, to change up the flavor.
Q: How should I store leftover cheesecake? A: Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Q: Can I make this cheesecake ahead of time? A: Absolutely! Cheesecake can be made a day or two ahead and stored in the refrigerator until ready to serve.
Q: Can I freeze this cheesecake? A: Yes, you can freeze the cheesecake. After it has fully chilled, wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
Keto/Low Carb Version
To make a keto or low-carb version of this recipe, substitute the graham cracker crumbs with a mixture of almond flour and melted butter. Use a low-carb sweetener like erythritol in place of the sugar, and ensure the cherry pie filling is sugar-free or make your own using fresh or frozen cherries and a low-carb sweetener.
Cherry cheesecake is a delectable dessert that’s sure to be a hit at any gathering. With its creamy filling, sweet cherry topping, and crunchy graham cracker crust, it’s a classic that never goes out of style. Follow this recipe to create a perfect cherry cheesecake that will impress your family and friends.
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