Cherry Cheesecake Recipe
Take this classic cheesecake to the next level with homemade cherry topping! Rich and creamy, tart and tangy with a buttery graham cracker crust. The perfect combination for the best cherry cheesecake.
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 350ºF. Move the bottom oven rack to the lowest place in the oven. Place the second oven rack in the middle of the oven. Grind the graham crackers in a food processor or roll them in a large Ziploc bag with a rolling pin until they're finely crushed. Combine together the graham cracker crumbs, melted butter, and sugar in a medium bowl until it forms together. Place a parchment paper round in the bottom of the 9" springform pan (optional) to prevent sticking. Pour your graham cracker mixture on top of the parchment round and spread it evenly. Press down firmly with a flat measuring cup to compress the crust into the bottom and edges. Bake the crust for 5 minutes at 350ºF and then let it cool. You should be able to smell the toasty crust near the end of the baking time. Place the 9” cheesecake pan into a 10” cake pan (optional). This is an alternative to placing the pan into a water bath. The added insulation of the cake pan will help the cheesecake to bake slowly and evenly and will help prevent cracking. Baking strips wrapped around the springform pan will achieve the same effect.
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Continue Reading at Sugargeekshow →Chef's Notes
*Note* if you don't have a second oven rack, you can place a cooling rack in the water and place your cheesecake on top so it's not in the water. You can also wrap your cheesecake pan in aluminum foil to prevent water from getting inside.
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle.
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe.
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
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Reviews from the Original Source
Easy to do
Make sure to read all about cooling and mixing before starting
After cooking one hour I let it rest for an hour with the door slitly open and the cake didn't crush
Delicious :o)
Absolutely worth the effort. We harvested exactly 32 oz of cherries from our tree. Cooking time was 1.5 hours to get the inner temp to 150. Perfectly cooked.
Whelp! This is about to be moved to the fridge after sitting with oven off, door open for 1 hour...and I can already tell....it's gone be fire!! Dog if I didn't get that 'dip' effect too!! And the cherry topping is amazing (I used frozen). Had a few cracks but they disappeared after the cake shrunk into itself. I also used vanilla wafers. I had a good time with this one! THANK YOU!
Mira, Thanks for your notes. After reading that you had too much batter, I had a feeling my 10" pan would be perfect - and it was. If I may make a suggestion though - try always watching the videos. I find it so super helpful to have the written out recipe go along with a video. Takes most of the second guessing out of the experience.
Liz, I do have a question. How do you get that dip on the surface of the cheesecake? That rim that helps keep the cherries inside and not gush out? Is it a bakers secret? Is it just the way the cake settled? My cheesecake was perfectly smooth - in any other circumstance, I would have died for this to happen, but in this case, I would have loved that little dip. How do you do it?
Thank you so much for sharing this recipe. My sister and I made it for Father’s Day and it turned out great! However, while following along we encountered a few problems. First, we weren’t sure whether or not to grease the pan. The recipe left this unclear so we decided to lightly spray it and this seemed to work out well. Second, the first instruction says to put the sheet pan with water in the oven when you set it to 350 for the crust. However, we assume the water is for when the cheesecake filling is baked, and if the pan had been in the oven since the beginning, all of the steam would already be gone by the time the filling was cooking. We didn’t put the water in until the cheesecake filling was baking and this seemed to work. Third, the list of ingredients includes vanilla extract and salt, but the instructions never mention when to add them. We ended up throwing them in at the very end when we realized they were still left out on our table, and it worked out fine. Fourth, even though we used a 9” springform pan (3” deep) as the recipe instructed, there was way more filling than could fit in the pan. We filled it up to about a centimeter from the top and still had tons of filling leftover. If the filling recipe was scaled down to about 75% we think that would work out better. Despite these comments, we found the cheesecake absolutely delicious and it was fun to make! We would definitely make this again keeping these alterations in mind.
Could you use frozen cherries if you are unable to find fresh?
Did you make this recipe?
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