Cherry Cheesecake Recipe: Creamy and Tangy
Cherry Cheesecake with a creamy, tangy flavor.
Ingredients
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter melted
- Cheesecake Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- 1 tbsp lemon juice
- Cherry Topping:
- 1 21 oz can cherry pie filling
- 1 tsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp almond extract optional
- Optional: Fresh cherries whipped cream
- Suggested Pairings: Coffee fresh berries
Instructions
- Preheat oven to 325°F; grease and wrap a 9-inch springform pan.
- Mix crust ingredients; press into pan and bake 8–10 minutes. Cool.
- Beat cream cheese and sugar; add vanilla, eggs, sour cream, and lemon juice. Pour over crust.
- Bake in a water bath for 55–65 minutes; cool in oven for 1 hour.
- Chill 4 hours or overnight.
- Mix cherry topping ingredients; taste and adjust with lemon or sugar. Spread over cheesecake.
- Serve on a white ceramic cake stand with cherries.
Notes
- Use a water bath to prevent cracks.
- Store in the fridge for 5 days or freeze without topping for 2 months.
- Try a gluten-free or no-bake variation.
- Pair with mint leaves.