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Cherry Cheesecake Dessert

My mother often made this lovely fruit-topped cheese-cake. Now our grown sons consider it my "signature dessert". Sometimes, I bake and freeze the cheesecake ahead. On the day I serve it, I thaw it, then add the fruit. -Christine Eilerts Tulsa, Oklahoma
  • Total Time
    Prep: 15 min. Bake: 15 min. + chilling
  • Makes
    9 servings


  • 1-1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1/3 cup butter, melted
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 can (21 ounces) cherry pie filling


  • In small bowl, combine cracker crumbs and sugar; stir in butter. Press into a greased 8-in. square baking dish; set aside.
  • In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust.
  • Bake at 350° for 15-20 minutes or until almost set. Cool for 1 hour on a wire rack. Refrigerate for 8 hours or overnight. Spoon pie filling over top.
Nutrition Facts
1 slice: 377 calories, 21g fat (12g saturated fat), 103mg cholesterol, 268mg sodium, 42g carbohydrate (32g sugars, 1g fiber), 5g protein.

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  • pjimison54
    Apr 11, 2020

    I made it with an oreo crust instead of the graham cracker crust, sooo good.

  • bylaw
    Jul 9, 2014

    This is delicious and easy for a quick cheesecake fix. I made mine gluten-free using GF graham cracker crumbs made by Kinnickinnick. Tastes better the next day.

  • celeryroot
    Feb 2, 2013

    This is my favorite cheesecake recipe. Freezes well, so it's easy to make ahead.

  • lssrls
    Jun 14, 2008

    I have made this often. We think it is the best cheesecake and very easy to make.