Cherry Cheesecake Recipe

This recipe is a delicious take on a classic dessert, featuring a creamy cheesecake filling and a vibrant cherry topping.


  • For the Crust:
    • 1 ½ cups graham cracker crumbs
    • ½ cup unsalted butter, melted
  • For the Filling:
    • 2 (8-ounce) packages cream cheese, softened
    • ¾ cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
  • For the Topping:
    • 1 (21-ounce) can cherry pie filling


  1. Prepare the Crust:
    • Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool completely.
  2. Make the Filling:
    • In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the vanilla extract until just combined.
  3. Assemble and Bake:
    • Pour the cheesecake filling over the cooled crust. Smooth the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
  4. Cool and Chill:
    • Turn off the oven and let the cheesecake cool completely inside with the door ajar for about an hour. Then, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, until completely set.
  5. Top and Serve:
    • Once chilled, spread the cherry pie filling evenly over the top of the cheesecake. Slice and serve cold.

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