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Creamy Cherry Cheesecake Recipe

Creamy Cherry Cheesecake Recipe

The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou!
TOTAL TIME: Prep: 25 min. Bake: 30 min. + chilling YIELD:10 servings


  • CRUST:
  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 2 eggs, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup (8 ounces) sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 1 teaspoon lemon juice
  • Few drops red food coloring


  • 1. In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside.
  • 2. For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°.
  • 3. Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours.
  • 4. For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan. Yield: 10 servings.

Nutritional Facts

1 serving (1 piece) equals 408 calories, 21 g fat (12 g saturated fat), 101 mg cholesterol, 240 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for Creamy Cherry Cheesecake

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Reviewed Apr. 16, 2016

"Even though I cheated with the topping too(can of pie filling), the cheesecake itself is extremely moist. I did it very early in the morning and by 8pm it was gone! I followed each step as it is and the result is worth the wait. You won't get a dry dessert"

Reviewed Aug. 14, 2015

"The best recipe ever and so simple i love it i make it about once a month and for any occasion"

Reviewed Jun. 16, 2015

"Best cheesecake i'v ever had or made by far. I cheat though and just put a can of cherry pie filling on top."

Reviewed May. 31, 2015

"The recipe sounds really good,but why do you turn the oven to 450 degrees after you put on the sour cream topping? That sounds awfully high?"

Reviewed Dec. 29, 2014

"LOVE this cheesecake. My poor hubby is a Christmas baby (he doesn't love that) and his mom typically wants to bring a store bought cake with that Crisco-y frosting that is so unpalatable. I asked him what he wanted for his birthday and he said cheesecake. This was the perfect choice! He absolutely loved it, finishing the rest of the cake the next day. I'm in the process of making this again already, for the Ronald McDonald House families, and I just know I will have zero leftovers to bring home. (That part already is making my hubby sad) Pretty sure this will be requested frequently."

Reviewed Aug. 6, 2014

"This was delicious and everyone complimented this dessert. The sour cream layer between the c heesecake and the fruit topping was what made this recipe extra special. Will be a signature dessert for me to make."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.