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Classic Cherry Cheesecake Recipe

Creamy cherry cheesecake with homemade cherry topping
4.8 from 10 votes
Prep Time: 15 mins
Cook Time: 2 hrs
Cooling: 1 d
Serves: 16 servings
Calories: 635kcal


For The Cheesecake Crust

  • 8 ounces (227 g) graham crackers crushed
  • 4 ounces (113 g) unsalted butter melted
  • 4 ounces (113 g) granulated sugar

For The Cheesecake Filling

  • 48 ounces (1361 g) cream cheese softened to room temperature
  • 13 ounces (369 g) granulated sugar
  • 1/4 teaspoon salt
  • 1 Tablespoon vanilla extract
  • 3 ounces (85 g) heavy cream room temperature
  • 3 ounces (85 g) sour cream room temperature
  • 6 large eggs warmed to room temperature

For The Cherry Topping

  • 32 ounces (907 g) fresh red cherries pitted
  • 8 ounces (227 g) granulated sugar
  • 8 ounces (227 g) water
  • 1 Tablespoon fresh lemon juice
  • 1 Tablespoon lemon zest
  • 5 Tablespoons ClearJel or 3 Tablespoons Cornstarch
  • 2 ounces (57 g) cool water
  • 1/4 teaspoon salt


  • Stand mixer with paddle attachment


  • 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.

For The Graham Cracker Crust

  • Combine together the crushed graham crackers, melted butter and sugar in a bowl.
  • Place a parchment round in the bottom of your cheesecake pan (optional) to prevent sticking
  • Pour your graham cracker mixture on top of the parchment round and spread evenly. Press down firmly with a flat measuring cup to compress the crust
  • Bake for 5 minutes at 350ºF and then let cool

For The Cheesecake Filling

  • Place a sheet pan on the bottom rack and fill it 3/4 of the way with hot water. Your cheesecake will sit above the water.
  • Place your room temperature cream cheese into the bowl of your stand mixer with the paddle attachment and cream on low until no longer lumpy.
  • Sprinkle in your granulated sugar while mixing on low until combined
  • Add in your room temperature sour cream and heavy cream while mixing on low
  • While mixing on low, add in your room temperature eggs one at a time, letting each one combine fully before adding in the next. Add in the salt and vanilla extract.
  • Once you can't see any more visible egg in the batter, stop mixing. You don't want to incorporate too much air into the batter.
  • Pour your cheesecake mixture into your cooled graham cracker crust.
  • Bake at 335ºF for 60 minutes (do not open the door). Then turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 60 more minutes. Then remove the cheesecake and place it into the fridge to cool for 6 hours or ideally, overnight.

For the Cherry Topping

  • Combine together your cherries, water, salt and sugar in a large saucepan and bring to a simmer over medium-high heat, while stirring occasionally
  • Combine together your ClearJel, lemon juice, 2 ounces water, and lemon zest to make a slurry
  • Add your ClearJel to the simmering mixture and cook for 1 minute while stirring constantly until thickened.
  • Let the topping cool before placing on top of your cooled cheesecake


*Note* if you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.


Serving: 1serving | Calories: 635kcal (32%) | Carbohydrates: 59g (20%) | Protein: 9g (18%) | Fat: 41g (63%) | Saturated Fat: 23g (115%) | Cholesterol: 198mg (66%) | Sodium: 478mg (20%) | Potassium: 183mg (5%) | Fiber: 1g (4%) | Sugar: 51g (57%) | Vitamin A: 1545IU (31%) | Vitamin C: 1mg (1%) | Calcium: 117mg (12%) | Iron: 1mg (6%)