Cherry Cheesecake

There’s nothing quite like a slice of classic baked cheesecake — especially when it’s topped with a glossy, ruby-red fresh cherry sauce. This Decadent Cherry Cheesecake takes the best of what you love from traditional cheesecake recipes and gives it a rich, modern twist: a thick, ultra-smooth filling, a buttery graham cracker crust, and a naturally sweet-tart cherry topping made from scratch.

This recipe focuses on balance: sweet but not too sweet, rich but never heavy, and always deeply satisfying.

Why You’ll Love These Bars:

• Creamy, no-fail cheesecake base with minimal cracking

• Real cherry topping — not from a can

• Buttery graham cracker crust that holds its shape

• Bakes low and slow for the perfect silky texture

• Can be made a day ahead (even better chilled overnight)

Final Thoughts:

This Decadent Cherry Cheesecake is a classic done right — creamy, balanced, and topped with a glossy, homemade cherry sauce that makes every bite feel indulgent and fresh. Whether you're baking for a holiday, birthday, or just because, this cheesecake is sure to wow.

Yield: 12 servings

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Cherry Cheesecake

Prep time: 25 MinCook time: 60 MinTotal time: 1 H & 25 M

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Ingredients

For the Crust

• 1 ¾ cups graham cracker crumbs (about 12 full sheets)
• 2 tbsp granulated sugar
• ½ tsp cinnamon (optional)
• ½ cup unsalted butter, melted

For the Cheesecake Filling

• 24 oz (3 blocks) cream cheese, room temperature
• ¾ cup granulated sugar
• ¾ cup sour cream, room temperature
• 1 tsp vanilla extract
• 3 large eggs, room temperature
• 1 tbsp cornstarch or all-purpose flour
• Zest of ½ lemon (optional, for brightness)

For the Fresh Cherry Topping

• 2 ½ cups pitted cherries (fresh or frozen)
• 2 tbsp lemon juice
• ⅓ cup granulated sugar
• 1 tbsp cornstarch
• 2 tbsp water
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and wrap the outside with foil (to prevent leaks if using a water bath). Lightly grease the sides.
2. Mix graham cracker crumbs, sugar, cinnamon, and melted butter until combined. Press into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then let cool while preparing the filling.
3. In a large bowl, beat the cream cheese and sugar until smooth and fluffy (2–3 minutes). Add sour cream, vanilla, lemon zest, and cornstarch. Mix until just combined. Add eggs one at a time, mixing on low speed to avoid adding air bubbles.
4. Pour the batter over the pre-baked crust and smooth the top.
5. Place the pan in a large roasting pan and pour hot water halfway up the sides (for a water bath). Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
6. Remove from the oven and chill in the fridge for at least 6 hours, preferably overnight.
7. In a saucepan, combine cherries, lemon juice, and sugar over medium heat. In a small bowl, whisk cornstarch and water. Add to the pan once cherries release juice. Stir constantly until thickened, about 5–7 minutes. Remove from heat, stir in vanilla, and cool completely before topping the cheesecake.
8. Once cheesecake is fully chilled, remove from the pan and top with cherry sauce. Slice and serve chilled.

Notes

Crack-free tip: Don’t overmix the batter and cool the cheesecake slowly.

No water bath? Place a pan of water on the rack below instead — not as effective, but still helps.

Flavor twist: Add almond extract to the cherry sauce for a Black Forest vibe.

Make it gluten-free: Use GF graham crackers for the crust.

Nutrition Facts

Calories

467

Carbs

39 g

Cholesterol

133 mg

Fat

33 g

Fiber

1 g

Net carbs

38 g

Protein

7 g

Sat. Fat

18 g

Sodium

283 mg

Sugar

29 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.