A rich and creamy no-fail New York Style Cherry Cheesecake with an easy three-ingredient graham cracker crust and a sweet cherry topping. This easy cheesecake has a touch of lemon for a little zippy flavor and a touch of sour cream to soften the texture and make it ultra smooth.
This tasty treat is a friend and family favorite, and it is so easy to make. Forget the cheesecake bath and add a dish full of hot water on the rack below it. This will keep the oven steamy and moist to prevent cracks in the cake. I like to use premium canned cherries, but if desired, you can make your own.
If you love cherries, try my cherry cobbler, cherry bars, cherry crisp, and cherry dump cake. I promise you will not be disappointed.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Graham cracker crumbs: store-bought or fresh. Crush graham crackers in a food processor for the crumbs. It is less expensive and tastes fresher.
- Butter: salted or unsalted
- Cream cheese: full-fat
- Sour cream: also full-fat
- Vanilla extract: the real thing
- Lemons: for juice and zest
- Eggs: large ones, please
- Cherry pie filling: premium is best and worth the money. If you love to cook, try making homemade cherry pie filling.
How to make Cherry Cheesecake
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Start by making the crust. Mix the graham cracker crumbs, sugar, and melted butter. Then press it into the bottom and up about an inch on the sides of a 9-inch springform pan. Now bake for 10 minutes in a preheated oven. Let the crust fully cool before proceeding with the rest of the recipe.
Preheat the oven and carefully add a casserole dish filled with hot water to the rack below the middle. Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese and sugar until smooth and creamy while scraping down the bowl and the beaters several times. Add the sour cream, vanilla, lemon juice, and lemon zest, mixing until fully incorporated, scraping down the bowl again.
Now turn the mixer to low speed and add the eggs one at a time, mixing just until incorporated. Pour the cheesecake batter into the cooled crust. Bake the cheesecake for 70 minutes on the middle rack and then turn the oven off. Using a wooden spoon, prop open the oven door about 1 inch. Leave the cheesecake in the oven to cool down slowly for about an hour.
Take the cheesecake out of the oven and let it cool. Once the cheesecake cools, cover the springform pan with wrap and refrigerate overnight. Now, using a sharp, thin knife, run the rim of the pan, loosening the cheesecake from the pan. Unbuckle the pan and carefully lift the ring up. Leaving the cheesecake in the bottom rim, gently spoon the cherry filling onto the cheesecake.
Preparation Tips
- Great cheesecake is not difficult to make; however, it does require planning and cooling time. The graham cracker crust must fully cool before adding the cheesecake batter, and the cheesecake must fully cool before covering and placing it in the refrigerator, but do not go longer than 2 hours. Then, it must chill for at least 6 hours in the refrigerator.
- Take the time to get the cream cheese and sugar smooth and creamy. This takes several minutes and requires scraping down the beater and sides of the bowl several times.
- It is very important not to overmix the batter with your electric mixer. You may incorporate air into the batter, causing it to rise and fall, leaving cracks behind.
- Don’t peek in the oven much, or better yet, not at all. Fluctuations in oven temperature can cause cracks. Minimize opening the oven as much as possible.
- When you turn the oven off, the cheesecake will still be slightly jiggly in the middle but set on the sides with very light brown edges.
- Serve the cake right on the base. Even the pros do, so don’t risk damaging or dropping your cheesecake.
Storage
You can store the cheesecake covered or wrapped in the fridge for up to 5 days. For longer storage, freeze for up to a month. See below for freezing directions.
Frequently Asked Questions
Now that you have made this gorgeous company-worth cheesecake, you must cut the pieces and plate them as carefully and cleanly as possible. Fill a tall glass with hot water and put a fairly long, thin, sharp knife into it. Make sure you have carefully eyed the center of the cheesecake. You can temporarily create a hole by clearing a cherry out of the way.
Dry the hot knife with a towel and make the first cut. Then rinse the knife in the hot water and dry again to make the second cut. Use a pie or cake server to move the cut slice to a serving plate gently. Repeat this procedure for every slice you cut, changing the glass of hot water when needed.
First, allow the cheesecake to cool to room temperature, then cover the springform pan with plastic wrap and chill for at least 6 hours, preferably overnight. Now slice it if you are freezing individual portions. Wrap each slice in plastic wrap and place it in a zipper freezer bag.
If freezing the whole cake, keep it on the base and wrap it several times in plastic wrap, followed by heavy-duty aluminum foil. Don’t freeze for more than a month to avoid changes in flavor and texture. Defrost in the refrigerator overnight.
More Cherry Treats
Cherry Cheesecake
Ingredients
Graham Cracker Crust
- 1 ¾ cup graham cracker crumbs
- ⅓ cup granulated sugar
- 7 tablespoons butter melted
Cheesecake Filling
- 32 ounces full-fat cream cheese softened
- 1 cup sugar
- ½ cup sour cream room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon lemon juice
- 1 tablespoon lemon zest
- 4 eggs room temperature
- 1 21 ounce can of cherry pie filling
Instructions
- Preheat oven to 350 degrees. Butter the bottom and 1 1/2 inches up the sides of a 9-inch springform pan.
- Mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl. Press it into the bottom and up about an inch on the sides of the pan.
- Bake for 10 minutes. Let the crust fully cool before proceeding with the rest of the recipe.
- Reduce the oven temperature to 300 degrees. Fill a large baking dish with hot water and place it on the rack below the middle rack.
- Using a stand mixer with a paddle attachment or hand mixer on medium speed beat the cream cheese and sugar until smooth and creamy while scraping down the bowl and the beaters with a rubber spatula several times. Add the sour cream, vanilla, lemon juice, and lemon zest, mixing until incorporated, scraping down the bowl again.
- Turn the mixer to low speed and add the eggs one at a time, mixing just until incorporated. Pour the cream cheese mixture into the cooled crust. Bake for 70 minutes, and then turn the oven off. Using a wooden spoon, prop open the oven door about 1- 1 1/2 inches. Leave the cheesecake in the oven to cool down slowly for 1 hour.
- Place the cheesecake on a wire rack to fully cool. Once the cheesecake cools, cover the springform pan with plastic wrap and refrigerate for at least 6 hours up to overnight. Using a sharp thin knife, run the rim of the pan, loosening the cheesecake from the pan. Unbuckle the pan and carefully lift the ring up. Leaving the cheesecake in the bottom rim, gently spoon the cherry filling onto the cheesecake.
- Refrigerate until ready to serve. Promptly refrigerate leftovers.
Notes
- Great cheesecake is not difficult to make; however, it does require planning and cooling time. The graham cracker crust must fully cool before adding the cheesecake batter, and the cheesecake must fully cool before covering and placing it in the refrigerator, but do not go longer than 2 hours. Then, it must chill for at least 6 hours in the refrigerator.
- Take the time to get the cream cheese and sugar smooth and creamy. This takes several minutes and requires scraping down the beater and sides of the bowl several times.
- It is very important not to overmix the batter with your electric mixer. You may incorporate air into the batter, causing it to rise and fall, leaving cracks behind.
- Don’t peek in the oven much, or better yet, not at all. Fluctuations in oven temperature can cause cracks. Minimize opening the oven as much as possible.
- When you turn the oven off, the cheesecake will still be slightly jiggly in the middle but set on the sides with very light brown edges.
- Serve the cake right on the base. Even the pros do, so don’t risk damaging or dropping your cheesecake.
Nutrition
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Lorraine
This cherry cheesecake was the best! Your tips for making cheesecake are spot on. Thanks for the great recipe.
Beth Pierce
You are most welcome, Lorraine!
Harmony
I couldn’t have wished for a more wonderful and delicious cheesecake recipe than this. Very happy and thanks for sharing it with us, Beth!
Beth Pierce
You are most welcome, Harmony!
Archie
Cherry cheesecake is my favorite. But I have never tried making it at home. Thanks for sharing this amazing recopie.
Beth Pierce
My pleasure, Archie! Enjoy!
Stephanie
Who doesnt love cheesecakes! I’d love to try this sometime soon. This is perfect for the holidays!
Beth Pierce
Thanks, Stephanie! Enjoy!
Janice Rhodes
What a classic cheesecake recipe! I love cherry cheesecake and I am always craving this one. It is a must make for any cheesecake lover.
Millie C
This cherry cheesecake has to be one of my favorites. I don’t make it as often as I would like but when I do it is amazing! Thanks for the great recipe.
Beth Pierce
The pleasure is all mine, Millie!
Lynn
That cake looks so good it is making my mouth water. I love a good cheesecake and I can’t wait to have a bite of this one.
Kate
Thank you for all of your cheese cake tips. I love a cheese cake and this cherry one was absolutely delicious! I will make this often for my family!
Sam
This cherry cheesecake is one of my favorite recipes! I have been making it over the years sinced you posted it.
Maria A
Omg! This Cherry Cheesecake is one of my favorite comfort food. Eating this makes my day.
Celia
Amazing. I made this last night, and it is absolutely everything a really good cheesecake should be.