Cherry Cheesecake
This cherry cheesecake has a buttery graham cracker crust, the dreamiest cheesecake filling, & an addicting sweet cherry pie topping!
Cherries are in season and the perfect sweet addition to a creamy cheesecake & buttery graham cracker crust. I brought this cherry cheesecake to a 4th of July celebration & it was devoured! & thanks to frozen cherries, we can enjoy this recipe year-round!
To all my people who are nervous about making cheesecake, I promise you this recipe is fool proof! Don’t let water bath scare you!
Why you’ll love this cherry cheesecake
- Sweet red cherries! If you are a cherry lover, this cheesecake is for you. The topping is essentially a cherry pie filling, which is DELICIOUS.
- Creamy cheesecake. The cheesecake filling is addicting with a silky & creamy texture.
- Graham cracker crust. One cannot go wrong with a classic, buttery graham cracker crust!
Ingredient notes
Cream cheese: make sure to use full-fat cream cheese for the filling! Do not use whipped or tub cream cheese, we want block-style.
Sweet red cherries: fresh or frozen cherries work in this recipe! If using fresh cherries, pit them first and then weigh/measure them, to ensure you have the right amount.
Sour cream: for the creamiest cheesecake filling, full-fat sour cream is preferable. This ingredient adds moisture & richness. This can be replaced with full-fat Greek yogurt.
See the recipe card at the end of this post for the full list of ingredients & their quantities.
Step by step instructions
See the recipe card at the end of this post for the full ingredient list and recipe instructions.
STEP 1: Make the graham cracker crust. Whisk together the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix until combined and resembles wet sand. Press the mixture up the sides & into the bottom of a 9-inch springform pan. Pre-bake for 10-12 minutes at 350F.
STEP 2: Prepare a water bath. Lower the oven temperature to 325F & place a roasting pan on the bottom rack of the oven. Place a pot of water over medium-high heat, cover, and bring to a boil. Once boiling, pour the water into the roasting pan inside the oven.
STEP 3: Make the cheesecake filling. Beat together the cream cheese, sugar, flour, and salt until well combined. Scrape down the bottom of the bowl. Add the eggs, one at a time, mixing well in between each addition. Then add the vanilla extract and sour cream and mix until combined. Pour the filling on top of the pre-baked crust and smooth into an even layer.
STEP 4: Bake. Place the pan on the center rack directly above the water bath & bake at 325F for 1 hour and 20 minutes. Turn the oven off & leave the cheesecake to cool in the warm oven with the door cracked open for 45 minutes. Store in the fridge for 4-5 hours, but preferably overnight.
STEP 5: Make the cherry topping. On the stove over medium heat, stir together the cherries, granulated sugar, cornstarch, salt, cinnamon, vanilla, and lemon juice. Cover & mix every 1-2 minutes or so for 10 minutes. The sugar will melt & the cherry juices will release and begin to bubble – by the end of the 10 minutes, the filling will have thickened. Let cool completely.
STEP 5: Serve & enjoy! Once the cheesecake has set overnight and is ready to serve, top with the cherries & enjoy. Store in an airtight container in the fridge.
Expert baking tips
- Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
- Room temperature ingredients. Using room temperature ingredients (especially the cream cheese!) is KEY for a creamy cheesecake filling. If the ingredients are too cold, it will be difficult to achieve a completely smooth & combined mixture.
- Don’t skip the water bath. A water bath helps prevent sinkage, cracking, etc. It’s one extra step that will make the world of a difference!
Recipe FAQ
Frozen sweet cherries are my preference, because you don’t have to spend time removing the pits! Fresh will work too, just remember to pit them & weigh them after they’re pitted.
Preferably the cheesecake is made the day/night before serving, giving the cheesecake time to set overnight in the fridge. The cherry topping can also be made 1-2 days in advance; it should be stored in an airtight container in the fridge until ready to serve.
Keep the cheesecake in an airtight container in the fridge – it will stay fresh for a few days.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other summer inspired recipes
Have you tried this recipe? I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes! Want to save this recipe for later? Tap the heart button on the right side of your screen!
Cherry Cheesecake
Ingredients
Crust
- 260 grams (2 cups) graham cracker crumbs, about 17-18 full sheets
- 66 grams (1/3 cup) granulated sugar
- ¼ teaspoon fine sea salt
- 99 grams (7 tablespoons) unsalted butter, melted
Filling
- 2 pounds full fat cream cheese, room temperature
- 200 grams (1 cup) granulated sugar
- 2 tablespoons all purpose flour
- 1 pinch fine sea salt
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 160 grams (2/3 cup) sour cream
Cherry Topping
- 375 grams (2 ½ cups) pitted frozen or fresh cherries
- 100 grams (½ cup) granulated sugar
- 16 grams (2 tablespoons) cornstarch
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 1 tablespoon freshly squeezed lemon juice
Instructions
- Preheat oven to 350F and line a 9 inch springform pan with parchment paper. Set aside.
- In a food processor, pulse the graham cracker sheets until they turn into fine crumbs.260 grams graham cracker crumbs
- Whisk together the graham cracker crumbs, granulated sugar, and salt. Add the melted butter and mix until combined and resembles wet sand.66 grams granulated sugar, ¼ teaspoon fine sea salt, 99 grams unsalted butter
- Press the mixture up the sides and into the bottom of the pan. I usually work my way around the sides first, then pack down the bottom.
- Smooth the crust with the bottom of a measuring cup, back of a spoon, etc. Pre-bake for 10-12 minutes or once it looks golden brown. Remove and place on a wire rack to cool while you make the cheesecake filling.
- Lower the oven temperature to 325F & place a roasting pan on the bottom rack of the oven. Place a pot of water over medium-high heat, cover, and bring to a boil. This will be for the water bath.
- Beat together the cream cheese, sugar, flour, and salt until well combined. Scrape down the bottom of the bowl.2 pounds full fat cream cheese, 200 grams granulated sugar, 2 tablespoons all purpose flour, 1 pinch fine sea salt
- Add the eggs, one at a time, mixing well in between each addition. Add the vanilla extract and sour cream and mix until combined. Fold the batter to ensure the ingredients have fully incorporated.4 large eggs, 2 teaspoons vanilla extract, 160 grams sour cream
- At this point, the water should be boiling. Carefully pour the water into the roasting pan inside the oven.
- Pour the batter into the pre-baked crust & bake on the center rack directly above the water bath for 1 hour and 20 minutes. The cheesecake is done when the edges have puffed up and the center gives a tight little jiggle.
- Turn the oven off & leave the cheesecake to cool in the warm oven with the door cracked open for 45 minutes.
- Store the cheesecake in the fridge for at least 4-5 hours but ideally overnight until set.
- If making the cherry topping, stir together the cherries, granulated sugar, cornstarch, salt, cinnamon, vanilla, and lemon juice. It will look almost sludge-like.375 grams pitted frozen or fresh cherries, 100 grams granulated sugar, 16 grams cornstarch, ¼ teaspoon fine sea salt, ¼ teaspoon ground cinnamon, ½ teaspoon vanilla extract, 1 tablespoon freshly squeezed lemon juice
- Place the pot on the stove over medium heat. Cover & mix every 1-2 minutes or so for 10 minutes. The sugar will melt & the cherry juices will release and begin to bubble – by the end of the 10 minutes, the filling will have thickened.
- Remove from the heat and transfer the mixture to another bowl to cool.
- Once ready to serve, top with the cherries if desired, slice & enjoy!
