Classic Cherry Cheesecake

Nothing says celebration quite like a classic cherry cheesecake with its creamy filling, buttery graham cracker crust, and that sweet rubyred cherry topping. This dessert always brings back memories of family gatherings, especially on Thanksgiving when we'd savor every bite after a big meal, reminding me that sometimes the dessert steals the show. With simple ingredients and straightforward steps, this cheesecake suits holidays like Christmas, Mother's Day, Easter, or even a summer picnic when you want something sweet and comforting.

I first made this cheesecake for a friend's birthday and it quickly became a requested recipe at every family event. The balance of creamy filling and bright cherries keeps everyone coming back for more.

Ingredients

• Graham crackers: for the crust providing a classic buttery and crunchy base choose fresh and fragrant crackers for best flavor
• Unsalted butter: melts into the crust adding richness and moisture use high quality dairy butter for deeper taste
• Granulated sugar: sweetens both crust and filling evenly make sure it’s fine to blend well
• Cream cheese: softened for a smooth creamy filling opt for full fat and let it sit out to prevent lumps
• Pure vanilla extract: brings warm undertones blending all ingredients harmoniously choose a good brand for real flavor
• Sour cream: adds slight tang and silkiness balancing sweetness full fat makes the texture lush
• Large eggs: bind the filling and provide structure use room temperature for even mixing
• Cherry pie filling: is the crowning touch providing glossy sharpsweet topping canned is convenient but fresh compote also works beautifully

Instructions

Prepare the Graham Cracker Crust:

Combine the graham cracker crumbs melted butter and sugar in a bowl and stir until the crumbs are evenly moistened forming a sandlike texture. Press the mixture firmly into the bottom of a 9inch springform pan with the base of a measuring cup or glass to make an even layer. Bake in a preheated oven at 325 degrees Fahrenheit for 8 to 10 minutes until fragrant and set. Let it cool slightly before adding the filling to maintain crispness.

Make the Cheesecake Filling:

Beat the softened cream cheese with a stand or hand mixer on medium speed until completely smooth and free of lumps. Gradually incorporate the sugar and continue to beat until the mixture is well blended and fluffy. Add the vanilla extract and sour cream mixing briefly on low to combine evenly without adding air. Add the eggs one at a time beating gently after each addition just until blended to avoid overmixing which can cause cracks in the finished cheesecake.

Assemble and Bake the Cheesecake:

Pour the cream cheese mixture over the cooled crust and smooth the surface with a spatula for an even top. Tap the pan gently on the counter multiple times to release any air bubbles trapped inside ensuring a creamy texture. Bake uncovered at 325 degrees Fahrenheit for approximately 50 to 60 minutes until the center is just set but still slightly jiggly. Avoid opening the oven door during baking to prevent a sudden temperature change. When done turn off the oven crack the door open slightly and allow the cheesecake to cool in the oven for one hour minimizing cracks.

Chill and Add Cherry Topping:

Remove the cheesecake from the oven and cool completely before refrigerating it uncovered for at least four hours or overnight for optimal flavor and texture. Just before serving spread the cherry pie filling evenly over the top giving the dessert a glossy jewellike finish that brightens each slice.

My favorite part always comes down to the cherry topping. There is something nostalgic about that bold ruby color against the creamy white filling that reminds me of childhood holiday dinners. Our family has a tradition of sharing this cheesecake every Christmas and it never fails to bring people together with smiles and seconds.

Storage Tips

Store the cheesecake covered loosely with plastic wrap or in a cake container in the refrigerator. It will keep well for up to five days maintaining its texture and flavor. For longer storage you can freeze slices individually wrapped in plastic and then foil lasting about one month. Thaw in the fridge overnight before enjoying.

Ingredient Substitutions

Vanilla wafers can replace graham crackers offering a subtle sweet vanilla flavor that complements the filling. Fresh or frozen cherries cooked down with sugar and lemon juice create a homemade cherry compote topping if you prefer less syrup and more natural fruit flavor. Greek yogurt may substitute for sour cream for a tangier cheesecake and added protein without significant texture changes.

Serving Suggestions

Serve cheesecake chilled alongside fresh berries or a dollop of whipped cream for extra indulgence. A small pour of chocolate or caramel sauce on the side pairs beautifully if you want to dress it up. This dessert shines on its own too when accompanied by a cup of coffee or tea.

Chill the cheesecake thoroughly before slicing for the best texture. Garnish with extra cherries if desired.

Common Questions About Recipes

→ What type of crust works best for this cheesecake?

A pre-baked graham cracker crust provides a buttery, crisp base that complements the creamy filling perfectly.

→ How can I avoid cracks in the filling?

Use room temperature ingredients, avoid overmixing after adding eggs, and bake gently to maintain a smooth texture without cracks.

→ Can I substitute the cherry topping with something else?

Yes, fresh cherry compote or other fruit toppings can deliver varying flavors while keeping the vibrant fruit accent.

→ How long should the cheesecake chill before serving?

Chill the cheesecake uncovered for at least 4 hours or overnight to allow flavors to meld and texture to firm up.

→ What’s the best way to cut clean slices?

Dip a sharp knife in hot water and wipe it clean between cuts to prevent sticking and tearing of the filling.