Cherry Cheesecake | Cookies & Cups

Why I Love This Cherry Cheesecake Recipe

This cherry cheesecake recipe takes my favorite baked cheesecake and tops it with bright and juicy cherry pie filling. I make my cherry topping from scratch, but if you’re pressed for time, you can just as easily make this dessert with store-bought cherry filling, too. 

The cheesecake is luscious and creamy, and the sweet, zesty cherries take it over the top. Here’s what makes this easy cheesecake recipe so great:

• Texture and flavor. I love the way the sweet-tart cherry pie filling balances out the richness of this cheesecake. There are juicy bursts of cherries alongside the creaminess in every bite.
• Simple steps. If you’re new to baking cheesecakes, this is a very approachable recipe. Followed as written, it all but guarantees a perfect cheesecake! I love it because it doesn’t require any fancy equipment, just a water bath, which ensures that the cheesecake bakes up without cracks.
• Versatile. You can change up the pie filling in this recipe to make any flavored cheesecake you’d like. If cherry isn’t your thing, swap it for strawberry, raspberry, or blueberry pie filling instead.

Cheesecake Ingredients

The first secret to an extra creamy cheesecake is to take cold ingredients like cream cheese and eggs out of the fridge before you begin. I’ve included all the ingredient notes you’ll need to get started on this cherry cheesecake below. Be sure to refer to the recipe card below the post with the printable list and recipe amounts.

• Graham Cracker Crust – I include the recipe for my easy homemade graham cracker crust made from graham cracker crumbs, melted butter, sugar, and a pinch of salt. You can make it with store-bought or homemade graham crackers. 
• Cream Cheese – You’ll want to use full-fat blocks of cream cheese for a rich, thick, and creamy cheesecake. Bring the cream cheese to room temperature before you start.
• Sugar – Granulated sugar is best.
• Sour Cream – Like the cream cheese, this should be full-fat and at room temperature.
• Vanilla – Make sure to use real vanilla extract (or an equal amount of vanilla paste).
• Eggs – Also at room temperature.
• Cherry Pie Filling – I use my homemade cherry pie filling. It takes 10 minutes to make on the stovetop with fresh or frozen cherries! You can also use your favorite canned pie filling from the store.

How to Make Cherry Cheesecake

The second secret to perfectly smooth homemade cheesecake is to use a water bath. If you’ve never baked with a water bath before, don’t sweat it. It’s super simple, and I’ll walk you through the steps here. Scroll down to the printable recipe card for the full recipe details.

Recipe Tips and Variations

• Par-bake the crust. It’s worth the extra step (and 10 minutes) to pre-bake the graham cracker crust before you add the cheesecake filling. It crisps up the crust, which keeps it from becoming soggy.
• Don’t skip the water bath. This is important for preventing a cracked cheesecake and ensures that this cherry cheesecake bakes evenly. Wrap the springform tightly in a double layer and be careful not to overfill the larger baking pan. You’ll be baking the perfect cheesecake in no time!
• Don’t overbake. The cheesecake is done baking when the edges are set and the middle still has a slight wiggle. It will continue to firm up while it cools. 
• Leave the oven door closed. Resist the urge to open the oven door, even a crack, while the cheesecake is baking! Sudden temperature changes can cause the cheesecake to crack. Leave that door shut for the first 60 minutes before you check the cheesecake for doneness.
• Cool the cheesecake gradually. While you don’t need to cool the cheesecake inside the oven with the door cracked for an hour (as is the case with some cheesecake recipes), I still recommend cooling this cheesecake down slowly. Leave it on the counter to cool to room temperature before you move it to the fridge. I like to chill the cheesecake fully overnight before serving, but it should chill for at least 6 hours for best results.
• Try another cheesecake flavor. If you’d like to swap out the classic cheesecake layer for another flavor, try a cherry chocolate cheesecake instead. You can also make a no bake cherry cheesecake using my best no bake cheesecake recipe for the base. If you go the no-bake route, I recommend adding the cherry topping only when you’re ready to serve.

How to Store

• Refrigerate. Store this cheesecake airtight in the fridge for up to 5 days. The cherry filling may bleed into the cheesecake over time, but it’ll still taste delicious.
• Freeze. You can also freeze this cherry cheesecake for up to 2 months. Thaw the cheesecake in the fridge before serving.