Decadent cheesecake topped with a homemade cherry sauce. This Cherry Cheesecake is not your average cheesecake. The cherry sauce is made with dark, sweet cherries, no canned cherries here. The cheesecake doesn’t require baking in a water bath. Fuss free and absolutely irresistible. Perfect for Christmas, birthdays or any occasion.
Cheesecake is one of those desserts that everyone loves. The rich, creamy texture is so pleasing to the palate. Whether it is served plain or with a fruit topping, cheesecake is a special treat that is always a crowd pleaser.
This fuss free cheesecake is as simple as it gets. If you have ever made cheesecake that requires wrapping multiple layers of foil around the pan and then placed in a water bath to be cooked, you will love how easy this cheesecake recipe is. None of that is required to get this perfectly baked cheesecake. EVERY TIME. This recipe really is so easy to make and comes out beautifully every time you make it.
The homemade cherry sauce is also very easy to make and tastes so much better than canned cherry filling. This recipe calls for dark sweet cherries, but tart cherries can be substituted. Halve the cherries or leave them whole, either way this sauce will turn out delicious!
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Ingredients Needed to Make Cherry Cheesecake
- Graham Cracker Crumbs – You can use already made crumbs or make crumbs yourself with whole graham crackers.
- Granulated Sugar
- Butter – Unsalted butter
- Cinnamon – I like to put a pinch of cinnamon in the graham cracker crust for added flavor.
- Cream Cheese – Full fat cream cheese works best.
- Eggs – The whole egg works beautifully in this recipe. No need to seperate and discard the whites.
- Vanilla Beans – Vanilla extract can be substituted.
- Vanilla Extract – Although there are vanilla beans in this recipe, I like to add just a splash of vanilla extract, for good measure.
- Dark, Sweet Cherries – Fresh or frozen
- Cornstarch
- Fresh Lemon Juice
- Water
What kind of pan do you need to make Cherry Cheesecake?
Having a springform pan is very helpful when making cheesecake. If you are wanting to remove the cheesecake from the pan for presentation or if you are gifting it, you will want to use a springform pan. Springform pans are made in two pieces so that the bottom separates from the sides making it really easy to remove your cheesecake.
With that being said, a 9″ pie dish (or any cake pan) can be used if you do not have a springform pan. It is best to serve directly from the pie dish. Do not try to remove the entire cheesecake from the dish. If you would like to try and lift the cheesecake from the dish line it with parchment or foil before baking. Chill the cheesecake for several hours, overnight if you can, before lifting the cheesecake from the dish.
Tips
- Use softened cream cheese. Using cold cream cheese will result in clumps of cream cheese that will not incorporate fully.
- Cream the cream cheese fully before adding any of the eggs. Scrape the sides of the bowl several times to ensure the cream cheese is smooth.
- When adding the eggs, add one at a time, stop to scrape the sides of the bowl a few times before adding in the next egg. This ensures that everything is being fully incorporated.
- Once the mixture has come together do not over mix. This makes the cheesecake airy, resulting in air pockets that could possibly cause the cheesecake to crack once cooked and cooled.
- The cheesecake is done when the edges are firm, and the center jiggles, slightly, when gently tapped.
- Once the cheesecake has finished baking crack the oven door and leave the cheesecake in the oven for 1 hour before removing it.
- Chill for several hours (overnight if you can) before topping with sauce and serving.
Storing Cherry Cheesecake
Store in an airtight container for up to 7 days in the refrigerator. Cheesecake also freezes very well. Cheesecake can be stored in the freezer for up to 2 months.
Cut into pieces and freeze in an airtight container or freeze whole. Thaw in the refrigerator before serving.
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Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
Cherry Cheesecake
Cherry Cheesecake made completely from scratch. This no fail recipe is so easy to make and doesn't require a water bath.
Ingredients
Graham Cracker Crust
Cheesecake
Cherry Sauce
Instructions
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Preheat and oven to 350°F.
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In a medium bowl mix together the graham cracker crumbs, melted butter, sugar and cinnamon. Firmly and evenly press into the bottom and up the sides of a 9" springform pan. Set aside.
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In a mixer fitted with a paddle cream the cream cheese until smooth. Scrape down the sides and bottom of the bowl as needed to ensure all of the cream cheese is smooth and there are no clumps remaining.
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Mix in the sugar and vanilla bean seeds. Mix just until fully combined.
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Add in the eggs, one at a time, mixing fully and scraping the sides before adding the next egg. Add in the splash of vanilla extract and mix until well combined.
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Pour into the prepared pan and bake for 20 -25 minutes. Check the cheesecake at 20 minutes by gently tapping the side. If the center of the cheesecake jiggles a lot, it needs longer. If it slightly jiggles, then it is done.
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Once the cheesecake is done turn off the oven and leave the door cracked for 1 hour.
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After 1 hour remove the cheesecake from the oven and let cool completely on the counter. Place in the refrigerator for at least 4 hours (preferably overnight) to fully set up.
Cherry Sauce
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In a small saucepan over medium low combine the cherries, 1/3 cup of water and sugar. You can halve the cherries or leave them whole.
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While the cherry mixture is heating up mix together the cornstarch and 1 teaspoon of water.
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Once the cherries are hot slowly stir in the cornstarch slurry. Stir continuously until the mixture thickens, about 1-2 minutes. Cool completely before using.
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Top the cheesecake with the cherry sauce right before serving. Enjoy!
