Description
This heavenly cherry cheesecake recipe features a buttery graham cracker crust, rich Philadelphia cream cheese filling, and a sweet-tart cherry topping. Perfect for special occasions or everyday indulgence, it’s available in both baked and no-bake variations.
Ingredients
For the Crust:
1½ cups graham cracker crumbs
⅓ cup melted butter
2 tbsp sugar
For the Filling:
3 (8 oz) packs Philadelphia cream cheese, softened
1 cup sugar
1 tsp vanilla extract
3 eggs
½ cup sour cream
For the Topping:
1 can cherry pie filling (or 2 cups homemade cherry compote)
Instructions
Preheat oven to 325°F (163°C).
Mix graham cracker crumbs, butter, and sugar. Press into a springform pan. Pre-bake for 10 minutes and let cool.
Beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time. Stir in sour cream.
Pour filling into crust. Bake 50–60 minutes using a water bath.
Turn off oven, crack door, and let cheesecake cool for 1 hour.
Chill in fridge for 4+ hours or overnight.
Top with cherry pie filling before serving.
Notes
- Use full-fat cream cheese for best texture.
- Let cream cheese come to room temperature before mixing to avoid lumps.
- For a no-bake version, skip eggs and use 1 can sweetened condensed milk + ¼ cup lemon juice. Chill overnight.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: cherry cheesecake, Philadelphia cheesecake, baked cheesecake, no-bake cheesecake