Ultimate Cherry Cheesecake Recipe with Silky Cream Cheese Filling

This homemade cherry cheesecake is simple to prepare and incredibly delicious. A creamy cheesecake finished with a sweet cherry sauce makes a memorable dessert for any occasion.

I don’t bake cheesecake every week, but when I do, it never lasts long. Homemade cheesecake truly outshines the frozen varieties from the grocery store.

It’s easier than you imagine. If you can beat together cream cheese, yogurt, sugar, and eggs, you can make a rich, silky cheesecake. The batter comes together quickly and bakes into a luscious dessert everyone will enjoy.

The texture is so creamy and satisfying you’ll likely skip store-bought versions from now on.

This cherry cheesecake feels a bit more special than a simple cookie and makes a wonderful centerpiece for family dinners or celebrations.

How can you tell if a baked cheesecake is done?

A cheesecake is done when the outer two inches are set while the center still has a slight jiggle. Overbaking dries the cake and increases the chance of cracks.

The most reliable method is to use an instant-read thermometer. The center of the cheesecake should reach 150°F (65°C) when it’s finished baking.

When the center hits 150°F, turn the oven off and prop the door open with a wooden spoon or a potholder. Let the cheesecake sit in the warm oven for about an hour before removing it to cool completely. This gentle resting helps prevent sudden temperature changes that cause cracking.

A slightly overbaked cheesecake becomes drier and is more likely to crack, but a rich cherry cheesecake will still taste good even if it’s a touch overdone. Monitoring the temperature helps you achieve a smooth, crack-free top.

Can you over-beat a cheesecake?

Over-beating is possible, but less likely when the cream cheese is softened to room temperature. Cold cream cheese takes longer to smooth out, increasing the chance you’ll incorporate too much air.

Too much air causes the cheesecake to rise dramatically in the oven and then collapse as it cools, leaving a sunken center or cracks. For best results, start with room-temperature cream cheese and mix until just smooth and homogenous.

Ingredients

• For the crust:
  • 2 1/4 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/3 cup melted butter
• For the cheesecake:
  • 3 packages (24 oz / 750 g) cream cheese, softened
  • 2 cups plain Greek yogurt or sour cream
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla
  • 4 large eggs, at room temperature
• For the cherry sauce:
  • 3 cups cherries, pitted and halved (fresh or frozen)
  • 1 tablespoon lemon juice
  • 2 tablespoons cornstarch
  • 1/2 cup granulated sugar

Instructions

1. Preheat the oven to 325°F (163°C).

For the crust:

1. Combine graham cracker crumbs and 2 tablespoons sugar in a small bowl.
2. Stir in the melted butter until evenly mixed.
3. Press the mixture firmly across the bottom and about 2 inches up the sides of a 9″ springform pan.
4. Bake the crust 10–12 minutes, until dry to the touch. Remove and let cool. Reduce oven temperature to 275°F (135°C).

For the cheesecake:

1. In a large bowl with an electric mixer, beat the cream cheese until smooth and fluffy.
2. Add the Greek yogurt and mix until combined.
3. Beat in the sugar, vanilla, and eggs until the batter is smooth and uniform.
4. Pour the batter into the cooled crust and smooth the top.
5. Bake at 275°F for 1 1/2 to 2 hours, or until an instant-read thermometer in the center registers 150°F.
6. When it reaches temperature, turn off the oven and prop the door open with a wooden spoon or potholder. Let the cheesecake sit in the warm oven for 1 hour.
7. Remove from the oven, run a thin knife around the pan edge, and cool completely on a wire rack (3–4 hours).
8. Chill overnight or at least 8 hours before slicing.

For the cherry sauce:

1. Combine cherries, lemon juice, cornstarch, and 1/2 cup sugar in a medium saucepan.
2. Cook over medium heat, stirring, until the cherries break down slightly and the sauce thickens.
3. Cool the sauce completely, then serve over slices of cheesecake.
4. Cover and refrigerate leftover cheesecake for up to 5 days.

Notes

Adapted from an apple crisp cheesecake recipe.

Recommended products

Tools that simplify this recipe include a 9″ springform pan, a reliable hand mixer, and an instant-read thermometer.

Yield: serves 10-12

Cherry Cheesecake

This homemade cherry cheesecake is easy to make and topped with a flavorful cherry sauce—ideal for sharing or serving at gatherings.

Prep Time
20 minutes

Cook Time
2 hours

Chilling Time
8 hours

Total Time
10 hours 20 minutes

Ingredients

For the crust:

• 2 1/4 cups graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/3 cup melted butter

For the cheesecake:

• 3 packages (24 oz / 750 g) cream cheese, softened
• 2 cups plain Greek yogurt or sour cream
• 1 1/4 cups granulated sugar
• 2 teaspoons vanilla
• 4 large eggs, at room temperature

For the cherry sauce:

• 3 cups cherries, pitted and halved (fresh or frozen)
• 1 tablespoon lemon juice
• 2 tablespoons cornstarch
• 1/2 cup granulated sugar

Instructions

1. Preheat oven to 325°F (163°C).

For the crust:

1. Mix graham crumbs and sugar. Stir in melted butter and press the mixture into a 9″ springform pan, up the sides about 2 inches.
2. Bake 10–12 minutes until the crust looks dry. Cool, then lower oven to 275°F (135°C).

For the cheesecake:

1. Beat softened cream cheese until smooth. Add Greek yogurt and combine.
2. Mix in sugar, vanilla, and eggs until smooth.
3. Pour into crust and smooth the surface. Bake 1 1/2–2 hours at 275°F or until center reaches 150°F.
4. Turn oven off, prop the door open, and let the cheesecake rest in the warm oven for 1 hour.
5. Remove, run a knife around the edge, and cool completely on a wire rack (3–4 hours). Chill overnight or at least 8 hours before serving.

For the cherry sauce:

1. Combine cherries, lemon juice, cornstarch, and sugar in a saucepan.
2. Cook over medium heat until the fruit softens and the sauce thickens. Cool before serving over the cheesecake.
3. Store leftovers covered in the refrigerator for up to 5 days.

Notes

Source: Adapted from an apple crisp cheesecake recipe.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 338Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 84mgSodium: 196mgCarbohydrates: 52gFiber: 1gSugar: 41gProtein: 9g

Nutrition information is an estimate based on ingredients used and may not be exact.