Looking for a dish that wows your guests without stressing you out? This Classic Cherry Cheesecake is the answer you have been waiting for.
There is something so special about a homemade dessert during the holidays. This recipe delivers a rich, velvety treat that everyone will love. It is simple, fresh, and perfect for your next gathering.
Why This Recipe Is a Winner
This recipe is a holiday favorite in my home for many reasons. It combines a buttery crust with a very creamy filling. The vibrant cherry topping adds a beautiful pop of color.
You will love how much time this saves you on the big day. You can make it ahead of time and keep it chilled. It is a stress-free dessert that looks like it came from a bakery.
The texture is thick and smooth, just like a New York-style cake. It is budget-friendly because it uses simple pantry staples. Your family will ask for this every single year.
Simple Cooking Steps
Making a cheesecake might feel scary, but I promise it is easy. You just need to follow a few simple steps. Even beginners can get perfect results on the first try.
The secret is all in the temperature of your ingredients. We use a gentle baking method to keep the center soft. You do not need any fancy equipment to make this happen.
I will guide you through the whole process. You will feel like a pro in your own kitchen. Let us get started on this creamy masterpiece together.
Ingredients You’ll Need
These ingredients are easy to find at any local grocery store.
- 1.5 cups graham cracker crumbs
- 1.25 cups granulated sugar, divided
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened to room temperature
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 21 ounces canned cherry pie filling
Step-by-Step Directions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 0.25 cups of sugar, and melted butter.
- Press the crumb mixture firmly into the bottom and sides of the pan.
- Bake the crust for 10 minutes, then let it cool completely.
- Beat the softened cream cheese and remaining sugar until smooth and aerated.
- Mix in the sour cream and vanilla extract until fully incorporated.
- Add eggs one at a time, beating on low speed until just combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 55 to 65 minutes until the edges are set.
- Turn off the oven and let it cool inside for 1 hour.
- Refrigerate for at least 6 hours, preferably overnight.
- Spread the cherry pie filling over the top before serving.
Best Ways to Enjoy It
Serve this Classic Cherry Cheesecake chilled on a pretty platter. The bright red cherries look beautiful against the white filling. It is the perfect centerpiece for a festive table.
I love to serve it with a hot cup of coffee. You could also add a dollop of whipped cream on top. It makes every bite feel even more luxurious and special.
For a fancy touch, garnish with a sprig of fresh mint. Set the table and enjoy this with your favorite people. It is a wonderful way to celebrate the season.
Storage & Reheating
Keep your leftovers in the fridge to stay fresh. Cover the pan tightly with plastic wrap or foil. It will stay delicious for up to five days.
You can also freeze this cheesecake for later use. Wrap individual slices tightly in plastic wrap first. Then place them in a freezer-safe bag for two months.
To thaw, simply place a slice in the fridge overnight. This makes it a great make-ahead option for busy weeks. It tastes just as fresh as the day you baked it.
Tips for Best Results
- Use room temperature ingredients to prevent lumps in your batter.
- Do not over-mix the eggs to avoid cracking the top.
- Grease your springform pan well so the crust does not stick.
- Let the cheesecake cool in the oven to prevent sinking.
- For the holidays, double the recipe for a larger crowd.
- Use a warm knife to get clean slices every time.
- Do not skip the chilling time in the refrigerator.
- Add a pinch of cinnamon to the crust for extra warmth.
Ways to Switch It Up
- Swap the graham crackers for chocolate cookies for a twist.
- Use fresh summer berries instead of canned filling in July.
- Add a splash of lemon juice for a brighter flavor.
- Try a gluten-free cracker crumb to make it allergy-friendly.
- Drizzle melted chocolate over the cherries for extra indulgence.
Common Questions
Can I make this ahead of time?
Yes, this is a perfect make-ahead dessert. You should make it at least one day before serving. This allows the flavors to meld and the texture to set.
Why did my cheesecake crack?
Cracks usually happen from over-mixing or cooling too fast. Be sure to beat the eggs gently on low speed. Always let it cool slowly in the oven with the door cracked.
What if I do not have a springform pan?
You can use a deep pie dish if you need to. Just note that the slices might be harder to remove. The taste will still be absolutely creamy and delicious.
I hope this sweet treat brings joy to your holiday table. It is a recipe that truly warms the heart. Happy baking to you and your family!
— Lidia
Classic Cherry Cheesecake
Ingredients
- 1.5 cups graham cracker crumbs
- 1.25 cups granulated sugar, divided
- 6 tablespoons unsalted butter, melted
- 32 ounces cream cheese, softened to room temperature
- 1 cup sour cream, room temperature
- 1 tablespoon vanilla extract
- 4 large eggs , room temperature
- 21 ounces canned cherry pie filling
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 0.25 cups of sugar, and melted butter until moistened.
- Press the crumb mixture firmly into the bottom and 1 inch up the sides of the springform pan.
- Bake the crust for 10 minutes, then remove from the oven and let cool completely.
- In a large bowl, beat the softened cream cheese and remaining 1 cup of sugar until smooth and aerated.
- Mix in the sour cream and vanilla extract until fully incorporated.
- Add eggs one at a time, beating on low speed after each addition until just combined to avoid over-mixing.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.
- Remove from the oven and refrigerate for at least 6 hours, preferably overnight.
- Spread the cherry pie filling evenly over the top of the chilled cheesecake before releasing the springform sides and serving.
