This cherry cheesecake recipe is a holiday favorite in my house. Whenever I have guests over for a special occasion I make sure to have this cherry dessert on hand because no one can resist the sweetness of this New York classic.
We are huge fans of cherries in my house. In fact, we eat cherry cookies, cherry cheesecake brownies, cherry bars, and cherry cheesecake dip on a regular basis and my kids can never get enough my simple Shirley temple recipe.
This cherry cheesecake recipe is baked and requires about an hour of your time. It is thick and creamy and can be topped with just about anything, but I just LOVE the cherry pie filling combination. It’s perfect for special occasions because this dessert is one of those classic dishes everyone loves.
A lot of people ask whether the no bake cheesecake is better than the baked cheesecake, but I believe it is a personal decision. In my family, we typically turn to the baked cheesecake recipe. Perhaps that’s because we are Italian and from NY? I don’t know? It’s just what I grew up making and eating. But the no bake tastes JUST as good.
The other debate revolves around whether or not to use a homemade cherry sauce filled with fresh cherries or to use the canned version. This ingredient list has the latter, making it an easy dish to whip up. You won’t spend much time assembling this cheesecake mixture and that’s the best part of this treat – making it the perfect dessert to make when guests are expected.
Nobody complains when there is a cheesecake on the table. Have you ever noticed that? LOL!
Ingredients For No-Bake Cherry Cheesecake Recipe
- 3/5 cup finely crushed graham crackers (about 5 full size graham crackers)
- 3 tablespoons butter, melted
- 2 bricks, 8 oz each, cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 can, 21 oz, cherry pie filling
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How To Make This Easy Cherry Cheesecake Recipe
Preheat oven to 375.
In a large bowl, combine graham cracker crumbs and melted butter and mix well on low speed, eventually building up to medium speed with your electric mixer or food processor. Pour into the bottom of a 7″ springform pan and use the back of the spoon to gently press the crust evenly into the bottom. Place in the refrigerator. This will form the graham cracker crust.
Now, onto the cheesecake filling. In a mixing bowl, add cream cheese mixture and sugar. Beat together the cream cheese and sugar combination.
Add eggs, one at a time, beating well after each addition. Fold in vanilla. Pour batter on top of crust and smooth until even.
To prevent the possibility of the cheesecake cracking, place a 9×13 baking dish, filled with water onto the bottom rack of the oven. Check the water halfway through baking to make sure it’s not evaporated, refill as necessary.
Bake for 50-60 minutesor until about 2″ of the area around the outside of the edge appears set when gently shaken. The center will be a little jiggly.
Remove from oven. Cool for 30 minutes before using a knife around the edge to loosen the sides of the pan from the cheesecake. Cover and chill for at least 4 hours.
Top with cherry pie filling before serving.
Can cherry cheesecake be frozen?
If you need to freeze your cherry cheesecake dessert because there are some leftovers (how?) then you must first scrape off the top layer of cherry pie filling first. The pie filling will not fend well in the freezer.
Once you have the cheesecake cleaned off, simply wrap the cheesecake base in plastic and a layer of foil. This dessert can last up to three weeks.
How do you know a cheesecake is done?
Out of all the desserts I make, I try not to make ones that are too delicate and a cherry cheesecake is a bit delicate. This means that you have to watch it.
Gently shake yourcheesecake if you feel like your dessert is about ready and if the center looks too liquidy, then it isn’t ready. If it looks pretty set and only a small amount of the center moves, you are in a good place.
With cheesecake, you really have to know your oven and watch the time. Don’t worry about putting in toothpicks or knives because the center of cheesecake will always be moist.
What other delicious creamy filling toppings can I use?
- Blueberry
- Apple
- Strawberry
- Lemon
- Cranberry
- Lemon – you can add lemon zest to your batter to add more dimension
My favorite dessert might be topped with cherry, but maybe yours will be blueberry! Thank goodness for variations. As long as you have the creamy cheesecake as the base, it will all work. Good times!
Tips And Variations
- Allow your cherry dessert to sit on the counter for about an hour to rest. Then, when it has cooled, place it in the refrigerator to properly set. You will need about 4 hours.
- You can make this dessert up to three days in advance, but if you want a fresh slice served… consider a day ahead.
- Consider adding lemon zest, almond extract, brown sugar, substituting heavy cream for the milk, topping with heavy whipping cream, or even creating an oreo crust if you want to go with a chocolate cherry cheesecake feel. You could even create a sour cherry topping if you’d like. There are so many variations you can do with this baseline recipe.
- If the edges are liquid, rather than set and firm, yourcheesecakeisn’t done yet.
Cherry Cheesecake Recipe
Cook Time: 50 minutes
Total Time: 50 minutes
Ingredients
- 3/5 cup finely crushed graham crackers (about 5 full size graham crackers)
- 3 tablespoons butter, melted
- 2 bricks, 8 oz each, cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 can, 21 oz, cherry pie filling
Instructions
Preheat oven to 375.
In a bowl, combine graham crackers and butter and mix well. Pour into the bottom of a 7″ springform pan and use the back of the spoon to gently press the crust evenly into the bottom. Place in the refrigerator.
In a mixing bowl, add cream cheese and sugar and beat well. Add eggs, one at a time, beating well after each addition. Fold in vanilla.
Pour batter on top of crust and smooth until even.
To prevent the possibility of the cheesecake cracking, place a 9×13 baking dish, filled with water onto the bottom rack of the oven. Check the water halfway through baking to make sure it’s not evaporated, refill as necessary.
Bake for 50-60 minutes or until about 2″ of the are around the outside of the edge appears set when the gently shaken. The center will be a little jiggly. Remove from oven.
Cool for 30 minutes before using a knife around the edge to loosen the sides of the pan from the cheesecake. Cover and chill for at least 4 hours.
Top with cherry pie filling before serving.
