Cherry Cheesecake Recipe

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This cherry cheesecake recipe is a super creamy classic cheesecake topped with juicy cherry pie filling in a golden-baked Graham cracker crust.

Prep Time30

Cook Time1 40

Cooling Time10

Total Time12 10

Course: Dessert

Cuisine: American

Keyword: cherry cheesecake recipe

Servings: servings

Prep your tools. Preheat the oven to 350ºF. Use a piece of butter to grease a 9-inch springform baking pan. As an extra step, you can also line the bottom and sides of the cake pan with parchment paper.
Combine the butter and sugar. Combine the melted butter and sugar in a medium bowl. Stir until the sugar dissolves.
Add the crackers. Pulse the crackers in a food processor until you have crumbs. Measure to make sure you have the right amount, then add the crumbs to the butter mixture and stir until well combined.
Shape the crust. Add the crumb mixture to your pan, spreading it across the bottom. Using a cup or tall glass, push the crust base toward the edges and a little up the sides. Press down firmly to compress the crust into the bottom and edges.
Bake the crust. Bake your crust in the heated oven for 8-10 minutes. Remove the crust and set aside. Then, reduce the oven temperature to 320ºF.

Start making your base. Combine the cream cheese, yogurt, and sugar in a large stand mixer bowl. Using the paddle attachment (or a hand-held mixer), beat the ingredients until smooth and well combined.
Add the eggs. Gradually add the eggs, one at a time, beating well after each addition.
Finish the filling. Add lemon juice, vanilla extract, and flour. Beat briefly until combined.
Add to your crust. Pour the filling into the crust. Gently smooth the surface with the back of a spoon or a spatula.
Prepare the water bath. Wrap your pan with several layers of heavy-duty, wide aluminum foil, covering the bottom and sides. Use a crisscross pattern. Place the wrapped pan into a larger roasting pan and fill the roasting pan with 1-inch hot water. (see my notes below for more information)
Bake. Carefully move the cheesecake to the oven and bake the cake for 1 hour and 30 minutes at 320ºF.
Cool. Turn off the oven and crack the door open a few inches. You can prop it open with a wooden spoon or a folded kitchen towel to let the cheesecake cool slowly and prevent cracking. Cool the cheesecake for about 1 hour while in the oven. Then remove it from the oven and allow it to cool on the counter to room temperature.

Cook the cherries. Meanwhile, add the cherries, water, and sugar to a medium sauce pot and bring to a simmer.
Make the slurry. In a small bowl, whisk the cornstarch with the 2 tablespoons of water and the lemon juice until completely smooth.
Finish the topping. Add the cornstarch slurry to the cherries and cook at a simmer for 3-4 minutes or until thickened. Set aside to cool.

Add the topping. Spoon the cherry filling over the top of the cool cheesecake.
Chill. Place the cheesecake in the fridge for 8 hours or overnight.
Dig in! Slice and serve.

Water bath: When baking a cheesecake in a water bath, make sure to seal the bottom of the springform pan really well so nothing leaks in. I use wide, heavy-duty foil and wrap it in a few layers, crisscrossed over the bottom and up the sides. It’s not fancy, but it keeps everything nice and dry.
Cooling the cheesecake in the oven: Cracking the oven door after baking helps the cheesecake cool gradually, which prevents cracks on top. A wooden spoon or a folded kitchen towel works great to keep it propped just enough without letting too much heat escape all at once.