Cherry Cheesecake | Cookies & Cups

By: Shelly
Posted: Nov 25, 2024

This cherry cheesecake is a smooth and ultra-creamy baked cheesecake topped with a thick, juicy layer of cherry pie filling! It’s easy to make with store-bought or homemade cherry filling.

If you’re looking for more delicious cherry recipes, check out my cherry pretzel dessert and this cherry cobblestone cake.

A spoonful of cherry pie filling next to a slice of cherry cheesecake on a plate.

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.

A fork resting next to a slice of cherry cheesecake on a plate, with the rest of the cheesecake in the background.

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.

Graham cracker crust mixture in a glass bowl with a spoon. — Mix the crust ingredients.

Prepare the crust. First, you’ll double-wrap the bottom of your springform pan with foil, making sure it’s watertight. Afterward, you’ll prepare and par-bake your graham cracker crust at 350ºF for 8-10 minutes.

Vanilla added to cheesecake batter in a glass mixing bowl. — Combine the cheesecake ingredients.

Mix the cheesecake batter. Meanwhile, beat cream cheese and sugar together in your stand mixer, and then slowly mix in the sour cream and vanilla. Next, add the eggs, one at a time, beating in between. Be careful not to overmix.

Cheesecake batter in a springform pan placed inside a larger pan with a water bath. — Fill the pan and place it in a water bath.

Fill the pan. Pour the cheesecake filling into your par-baked crust and spread it evenly. It’s fine to do this while the crust is still warm.
Make a water bath. Before baking, place the foil-wrapped springform pan with the cheesecake into a larger roasting pan. Pour hot water around the springform pan to create a water bath. Make sure that the water doesn’t go up past the foil.
Bake. Place the water bath with the cheesecake into the oven. Bake at 350ºF for about 1 hour, or until the cheesecake is set at the edges with a little jiggle in the middle.

Cherry pie filling being spooned over top of a baked cheesecake on a large plate. — Cool and then add the cherry pie filling.

Cool. Run a knife around the edges of the cheesecake to loosen it from the pan, but leave it in the pan to cool for at least an hour. Afterward, move the cheesecake to the fridge to chill overnight.
Add the cherry filling. When you’re ready to serve, top your cheesecake with cherry pie filling, then release it from the pan and enjoy.

A cake server sliding underneath a slice of cherry cheesecake cut from the rest of the cheesecake on a plate.

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.

A slice of cherry cheesecake on a white plate with a forkful missing from the end.

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.

Description

This cherry cheesecake is a smooth and creamy baked cheesecake topped with bright and juicy cherry pie filling. Easy to make with store-bought or homemade cherry filling!

Crust

1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
1/3 cup butter, melted
1/4 cup granulated sugar
1/2 teaspoon kosher salt

Cheesecake

4 (8-ounce) packages of cream cheese, room temperature (32 ounces in total)
1 cup granulated sugar
1/2 cup sour cream, room temperature
2 teaspoons vanilla
3 eggs, room temperature
2 1/2 cups homemade cherry pie filling (link to my homemade filling) or you can use store-bought

Crust: Preheat oven to 350°F. Double-wrap the bottom of the springform pan with foil, sealing it tightly to prevent water from getting into the pan.
In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt together evenly.
Press the mixture into the bottom and up the sides of a 9-inch springform pan.
Bake the crust for 8-10 minutes, or until lightly golden. Set the crust aside to cool slightly while you make the cheesecake filling.
Cheesecake: In the bowl of your stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low and add the sour cream and vanilla; mix well, scraping the sides of the bowl to ensure everything is mixed evenly.
Add in the eggs one at a time, mixing on low speed after each addition just until mixed. Don’t over-mix.
Pour the filling over the crust and spread evenly. If the crust is still warm, this is ok.
Make a water bath: This is to prevent cracks in your cheesecake and ensure even baking. Place the springform pan into a larger, roasting pan. Pour very hot water into the larger pan around the springform pan, until it’s 3/4 inch deep, careful to make sure the water level doesn’t come up higher than the foil.
Bake for 60-70 minutes or until the center is almost set. The center will still jiggle while the edges will be set.
Carefully run a knife around the rim of the pan to loosen the cheesecake.
Allow the cheesecake to cool at room temperature for at least an hour, then cover and transfer into the refrigerator for 6 hours or overnight.
Top with cherry pie filling when ready to serve.
Release the sides of the springform pan before slicing.