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 like they are vitamins 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.

Is No Bake Cheesecake better than baked cheesecake?

A lot of people ask whether the no bake cheesecake is better than the baked cheesecake and I have to tell you that I am not here to judge your preferences. That is a personally choice for you.

In my family, we typically turn to the baked cheesecake recipe. Perhaps thats because we are Italian and from NY? I dont know? Its just what I grew up making and eating. But the no bake tastes JUST as good.

Nobody complains when there is a cheesecake on the table. Have you ever noticed that? LOL!

Ingredients For 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
• 1 can, 21 oz, cherry pie filling

How To Make This Easy Cherry Cheesecake Recipe

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 913 baking dish, filled with water onto the bottom rack of the oven. Check the water halfway through baking to make sure its not evaporated, refill as necessary.

Bake for 50-60 minutesor 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.

Can cherry cheesecake be frozen?

If you need to freeze your cherry cheesecake 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 isnt 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. Dont worry about putting in toothpicks or knives because the center of cheesecake will always be moist.

What other pie filling toppings can I use?

1. Blueberry
2. Apple
3. Strawberry
4. Lemon
5. Cranberry

The concept of this cherry cheesecake recipe will remain the same. You just need to adjust the topper which makes this recipe something you should absolutely print, pin, and keep.

What kind of cheese is used for cheesecake?

Mosttraditional American cheesecakesare made with cream cheese at the base. Thats what makes this dessert so rich and creamy. However, you will hear of recipes that call for mascarpone cheese, cottage cheese, or ricotta.

How long should cheesecake cool before going in fridge?

This is actually important. You should actually let your cheesecake cool before placing it in the refrigerator. Never place a hot cheesecake straight into the fridge.

Allow your cherry dessert to just sit on the counter for about an hour let it rest. Then, when it has come cooled, you can place it in the refrigerator and let it properly set. You will need about 4 hours.

How far in advance can you make cheesecake?

So, rumor on the web is that you can make this cherry dessert up to three days before a party. But I want to talk to you friend to friend. When I prepare this cherry cheesecake recipe, I usually make it the day before.

This is why I love this cherry cheesecake recipe so much! It will taste absolutely fantastic if you make it 24 hours ahead of time. No questions asked. I like to check things off my list and dessert is certainly one of them when I am hosting large parties.

How jiggly should a cheesecake be?

If the edges are liquid, rather than set and firm, yourcheesecakeisnt done yet. Again, this is cherry cheesecake recipe is one where I watch the time, watch my dessert, and watch my oven.

A cheesecake is not something you can just set and forget. I sort of pop back in and see what is happening every 20 minutes.

Are you ready to try this cherry dessert a try? Would love for you to give this one a go! This easy cherry cheesecake recipe is such a treat. I cant wait for you to share it with your friends.

Print This Cherry Cheesecake Recipe

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