Cherry Cheesecake Foolproof Recipe

Need more cheesecake recipes? Check out my mango cheesecake, raspberry cheesecake, and brownie cheesecake next. Don’t come for me, but I think cherries are the OG of cheesecake toppings. Other fruits are nice for a change, but cherries are where it’s at. When paired with a rich, tangy cream cheese filling, the cherries add acidity and much-needed brightness. Pair that with a crumbly pie crust, and you have a very decadent dessert indeed!

Why I love this recipe

Deceptively easy. I know, I know, cheesecakes can be tricky, but I promise this one is very straightforward (even my sister, who struggles with toasting bread, can make this). Classic New York cheesecake flavor. All that’s missing is the lemon, but you could easily fold in some fresh lemon zest to replicate the flavor of NY cheesecake! Rich, creamy, and tart. The cream cheese and cherry combo is perfect, and the fruity syrup soaks into every bite. Use fresh OR frozen cherries. I’ll use fresh when I have them, but I always keep some backup cherries in the freezer for cheesecake emergencies. No water bath needed! I tried this recipe with and without one, and I didn’t think it was necessary, so I skipped it.

Ingredients needed

Pie crust. Use a store-bought crust or make a graham cracker crust by combining 1 ½ cups of graham cracker crumbs, 5 tablespoons of sugar, and 6 tablespoons of melted butter. Blend until smooth, then press into your 9-inch pie pan. Cream cheese. I tested fat-free, low-fat, and full-fat cream cheese, and full-fat cream cheese yielded the richest cheesecake. Remember to leave it on the counter for 30 minutes before mixing! Sour cream. Adds a lighter texture and tangy flavor. Similarly with the cream cheese, I prefer full-fat sour cream. Sugar. To sweeten the filling. Vanilla extract. For flavor. Eggs. Preferably room temperature.

For the cherry topping:

Cherries. Use fresh cherries with the pits removed, or use frozen cherries thawed with the excess juices drained. This is super important because even a little bit of excess liquid can affect how thick the topping us. Cornstarch. To thicken the cherry sauce. Sugar. For sweetness and to cut through the tartness from the cherries.

How to make cherry cheesecake

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Use a springform pan. For easier removal. I’ve made this both ways, and let’s just say I have a newfound respect for springform pans. Stop periodically to scrape down the sides of the bowl as you’re mixing. You don’t want clumps of egg yolk or cream cheese. Cracks in the cheesecake? It could be because of overmixing or overbaking the cheesecake. Don’t worry; the beauty of my cheesecake is that the cherry topping will cover any cracks.

Storage instructions

To store: Store any leftover cheesecake in an airtight container in the refrigerator for 4-5 days.

Save time. When I’m short on time (or don’t have any fresh cherries on hand), I’ll use two cans of cherry pie filling. New York-style cheesecake. Add a squeeze of fresh lemon juice and the zest of one lemon. Make chocolate cherry cheesecake. Use the chocolate pie crust from my peanut butter cheesecake recipe and finish the cake with a drizzle of melted chocolate.

To freeze: Wrap leftover slices in foil and freeze them in a freezer-safe bag for 2-3 months. Let them thaw overnight in the fridge.