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Cherry Cheesecake

A creamy, tangy cheesecake topped with luscious cherries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling
  • 32 ounces cream cheese room temperature
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 4 large eggs room temperature
  • 1/2 cup sour cream room temperature
  • 2 tablespoons lemon juice
For the Cherry Topping
  • 21 ounces canned tart cherries drained (reserve 3/4 cup liquid)
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon almond extract

Equipment

  • 9-inch springform pan
  • Roasting pan for water bath
  • Food processor or blender
  • Hand mixer or stand mixer
  • Rubber spatula
  • Wire cooling rack
  • Aluminum foil
  • Measuring cups and spoons
  • Medium and large bowls

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Wrap the outside of your springform pan with aluminum foil.
  3. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
  4. Press the mixture into the bottom of the springform pan.
  5. In a large bowl, beat cream cheese on medium-low speed until smooth.
  6. Gradually add sugar, then mix in flour.
  7. Add vanilla extract, then beat in eggs one at a time.
  8. Mix in sour cream and lemon juice until smooth.
  9. Pour the filling over the crust in the springform pan.
  10. Place the springform pan in a roasting pan and add hot water until it reaches halfway up the sides.
  11. Bake for 1 hour and 15 minutes until the edges are set.
  12. Turn off the oven and crack the door, letting it sit for 1 hour.
  13. Cool to room temperature, then refrigerate for at least 2 hours.
  14. For the topping, combine reserved cherry liquid, sugar, and cornstarch in a saucepan.
  15. Heat until thickened, then stir in cherries and almond extract.
  16. Cool topping before spooning over the cheesecake just before serving.

Notes

Chill the cheesecake overnight for the best texture and flavor.