How do I know when my cheesecake is fully baked?

The cheesecake is done when the edges are firm and slightly golden, while the center remains slightly jiggly when gently shaken. It will firm up as it cools and chills in the refrigerator.

Why did my cheesecake crack?

Cracks can occur due to overmixing the batter, sudden temperature changes, or overbaking. To prevent cracks, mix the ingredients until just combined, allow the cheesecake to cool gradually in the oven, and avoid opening the oven door while baking.

Can I use canned cherry pie filling instead of homemade topping?

Yes, you can use canned cherry pie filling as a time-saving option, but a homemade topping provides fresher flavors and better consistency. If using canned filling, consider adding a squeeze of lemon juice to enhance the flavor.

How should I store leftover cheesecake?

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months.

Easy Cherry Cheesecake Recipe

Description

This cherry cheesecake is rich, creamy, and topped with a luscious homemade cherry sauce. With a buttery graham cracker crust, smooth cream cheese filling, and fresh cherries, this dessert is a guaranteed crowd-pleaser. Perfect for beginners, this no-fail recipe doesn’t require a water bath and delivers a perfectly set cheesecake every time.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs
5 tablespoons sugar
6 tablespoons melted butter

For the Cheesecake Filling:

4 cups full-fat cream cheese, softened
1 cup sour cream
1 ⅓ cups sugar
1 teaspoon vanilla extract
4 large eggs, whisked

For the Cherry Topping:

22 ounces cherries, pitted and divided
2 tablespoons cornstarch
1 cup sugar

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Instructions

Prpare the crust: Preheat the oven to 300°F (150°C). Combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until completely smooth. Add the sour cream, sugar, and vanilla extract, mixing until fully combined. Gently fold in the whisked eggs one at a time, being careful not to overmix.
Bake the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Place the pan in the oven and bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour before transferring it to the refrigerator to chill for at least 4 hours or overnight.
Prepare the cherry topping: In a food processor, blend ⅓ of the cherries with the cornstarch until smooth. Transfer to a saucepan, add the sugar, and cook over medium heat for 10–15 minutes until thickened. Remove from heat and fold in the remaining whole cherries. Allow the topping to cool completely before using.
Assemble and serve: Once the cheesecake has chilled, remove it from the springform pan and transfer it to a serving plate. Spoon the cooled cherry topping evenly over the cheesecake. Slice with a sharp knife, wiping the blade between cuts for clean slices, and serve.

Notes

Room temperature ingredients: Let the cream cheese, eggs, and sour cream sit at room temperature before mixing to ensure a smoother batter.
Preventing cracks: Avoid overmixing and let the cheesecake cool gradually in the oven to prevent cracking.
Alternative toppings: Swap cherries for blueberries, raspberries, or a mixed berry topping for variety.
Storage tips: Refrigerate in an airtight container for up to 5 days or freeze individual slices for up to 3 months.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 314 kcal
Sugar: 31 g
Sodium: 317 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 31 g
Fiber: 0.5 g
Protein: 9 g
Cholesterol: 85 mg