This cherry cheesecake recipe has added richness with heavy cream and sour cream, perfectly highlighting the flavor and texture of cream cheese. The crunchy graham cracker crust is the best supporting actor with the ruby red cherries shining on top, truly a trifecta of a perfect dessert for all special occasions!
A cheesecake without a full water bath? Yes! A boiling hot water bath can be very intimidating, so I use a technique that avoids moving a pan of hot water in and out of the oven, and also avoids the possibility of water seeping into the cheesecake through the springform pan. A water bath on the lower rack keeps the oven humid and allows the cheesecake to bake slowly and evenly, avoiding cracking and too much browning. Baking it low and slow is the secret to the creamiest cheesecake. I don't mind a little browning on the top, but if you want to do a full water bath check out my classic cheesecake recipe.
Table of contents
Cherry Cheesecake Ingredients
Cream cheese is the main ingredient in cheesecake, giving it the signature creamy tangy flavor. It's best to use full-fat cream cheese to achieve the ideal texture, but reduced-fat or fat-free cream cheese will work too.
Graham crackers balance the flavor of cheesecake perfectly. This crust bakes up quickly and easily with butter and a little extra sugar to make a crust that stays crunchy topped with the moist cheesecake.
The tart and sweet flavor of cherries is a classic pairing for cream cheese. If in season fresh cherries give amazing flavor, however, frozen cherries get the job done as well! They are harvested at the peak of their season and flash-frozen to keep their flavor. Summer fruit in the middle of winter is a welcomed guest in my house!
A 9" springform pan is also essential. The purpose of a springform pan is being able to remove the sides of the pan so the soft cake can be easily removed for plating and serving. It would be really difficult to remove a cheesecake from a regular cake pan without ruining it.
How to Make a Cherry Cheesecake
This cheesecake takes at least 6 hours to chill after baking, so I like to make it a day ahead of when I'm going to serve it. The cherry filling can be made ahead of time as well, but making and serving it fresh is always best. 
Making the Graham Cracker Crust
- Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
- Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed.
- Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together.
- Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
- Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
- Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time.
- Place the 9" cheesecake pan into a 10" cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect.
Making the Cheesecake Filling
- Lower the oven to 335ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
- Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
- Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
- Add in the room temperature sour cream and heavy cream while mixing on low.
- Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next.
- Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
- Pour the cream cheese mixture into your cooled graham cracker crust.
Baking the Cheesecake
- Bake the cheesecake at 335ºF for about 60 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 155°F. It will continue to firm up as it sits and cools down.
- Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
- Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn't condensate and drip moisture onto the top of the cheesecake.
- Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.
Making the Cherry Topping
- Combine together the cherries, water, salt, and sugar in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally.
- Combine together the ClearJel (or cornstarch), lemon juice, 2 ounces of water, and lemon zest in a separate cup to make a slurry.
- Add the ClearJel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.
- Let the cherry filling cool before placing it on top of your cheesecake in an even layer.
FAQ
It needs to completely cool before eating, so 6 hours or even better, overnight. Cheesecake can't be rushed for the best results.
You don't need a fully submerged water bath for a cheesecake, but you do need some humidity. With the added insulation of an extra cake pan, a low oven temperature, and a pan of water in the bottom of the oven, this slows down the baking process enough to give the cheesecake a creamy texture and a beautiful top.
Most often the cheesecake cracks because of a drastic change in temperature, causing the top layer to dry out and crack. Leaving the cheesecake in the oven while it cools slows down the cooling process enough to avoid drying and cracking.
Technically, when the cheesecake reaches an internal temperature of 155˚F, it is done baking. However, poking the center of your cheesecake with a probe thermometer could encourage a crack. The top and center of the cheesecake should still have a slight jiggle to it, which will firm as it cools slowly while sitting in the warm oven. It will continue to firm as it chills in the refrigerator as well.
Of course, a can of cherry pie filling is a great way to save time, but this homemade cherry pie filling comes together so quickly that it's really worth the effort.
Why did my cheesecake crack?
- Too much air incorporated into the batter - You want to avoid getting air into the batter. Always mix at the lowest speed and stop mixing as soon as the eggs are combined.
- Oven too hot - Make sure your oven is not too hot and your cheesecake is as far away from the top element as possible. Hot temperatures cause the cheesecake to inflate too much and then shrink when removed from the oven, causing large cracks.
- Drastic temperature change - Your cheesecake will puff up a tiny bit while baking and that is normal. If you remove it from the oven right after it's finished baking, it could deflate too quickly and then crack. That's why you leave it to cool slowly in the oven with the door cracked.
- Over-baking - If you over-bake your cheesecake, the eggs will contract and cause the cheesecake to shrink and crack. The texture will also suffer and be very rubbery instead of creamy.
How do you know when a cheesecake is done baking?
The cheesecake is done when the edges are set but the center is still jiggly but not watery. That can sound a little confusing I know. You can also use a thermometer to check the temperature. The center should read 155ºF at which point you turn off the oven, crack the door and let the cheesecake cool down slowly. This slow cooling keeps the cheesecake from cracking.
Give the cheesecake a little tap at the 155ºF stage so you can see how much it jiggles. Then you will know what to look for next time without having to use a thermometer.
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Recipe
Equipment
- 1 Stand mixer with paddle attachment
- 1 9" springboard pan
Ingredients
For the Cheesecake Crust
- 6 ounces graham crackers crushed
- 3 ounces unsalted butter melted
- 3 ounces granulated sugar
For the Cheesecake Filling
- 32 ounces cream cheese softened to room temperature
- 9 ounces granulated sugar
- 2 ounces sour cream room temperature
- 2 ounces heavy cream room temperature
- 4 large eggs warmed to room temperature
- ½ teaspoon salt
- 1 Tablespoon vanilla extract
For the Cherry Topping
- 32 ounces cherries fresh or frozen, and pitted
- 8 ounces granulated sugar
- ¼ teaspoon salt
- 8 ounces water
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon lemon zest
- 3 Tablespoons ClearJel or 3 Tablespoons Cornstarch
- 2 ounces cool water for the ClearJel
Instructions
Making the Graham Cracker Crust
- Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven.
- Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed.
- Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together.
- Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking.
- Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges.
- Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time.
- Place the 9" cheesecake pan into a 10" cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect.
Making the Cheesecake Filling
- Lower the oven to 335ºF and place a sheet pan or roasting pan on the bottom rack and fill it ¾ of the way with hot water. Your cheesecake will sit on the rack above the water.
- Place your room-temperature cream cheese into the bowl of your stand mixer with the paddle attachment, or you can use an electric mixer. Beat the cream cheese on low until extra smooth and no longer lumpy.
- Sprinkle in your granulated sugar while mixing on low until combined. Mixing the cream cheese and sugar until super smooth will make your cheesecake texture extra creamy.
- Add in the room temperature sour cream and heavy cream while mixing on low.
- Pour in your room temperature eggs one at a time, on medium speed, letting each one combine fully before adding in the next.
- Next, add the salt and vanilla extract. Scrape the sides of the bowl to ensure all of the cream cheese is incorporated.
- Pour the cream cheese mixture into your cooled graham cracker crust.
Baking the Cheesecake
- Bake the cheesecake at 335ºF for about 60 minutes and do not open the oven door during baking. The cheesecake should be set, but still slightly jiggly in the center and have an internal temperature of 155°F. It will continue to firm up as it sits and cools down.
- Turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes.
- Remove the cheesecake from the oven and place it into the fridge to cool for 6 hours or ideally, overnight. Wait to cover the cheesecake with plastic wrap until it is fully cool, so it doesn't condensate and drip moisture onto the top of the cheesecake.
- Run a knife around the outside of the cheesecake to separate it from the pan, or use a kitchen torch to lightly warm the outside and remove the springform pan.
Making the Cherry Topping
- Combine together the cherries, water, salt, and sugar in a large saucepan and bring it to a simmer over medium-high heat, stirring occasionally.
- Combine together the ClearJel (or cornstarch), lemon juice, 2 ounces of water, and lemon zest in a separate cup to make a slurry.
- Add the ClearJel mixture to the simmering cherries and cook for 1 minute while stirring constantly until thickened.
- Let the cherry filling cool before placing it on top of your cheesecake in an even layer.
Video
Notes
- Refrigerator without topping: up to 5 days.
- Refrigerator with topping: 2 to 3 days.
- Freezer without topping: up to 2 months; thaw overnight in the fridge.
- Do not freeze the cherry topping.
Karen says
The cheesecake itself was absolutely perfect. Mine cracked but it didn't matter and I hadn't taken the necessary precautions. I made it according to the recipe and I'll be making it again, trying some other toppings. Thanks for a great recipe! I was making this for a family member's birthday who loves cherry cheesecake and I prefer almost any other fruit--however, the lemon juice and zest in the topping won me over.
Liz Marek says
So glad it was perfect! Have fun with other toppings.