Creamy Cherry Cheesecake

Total Time

Prep: 25 min. Bake: 30 min. + chilling


12 servings

Updated: Sep. 13, 2023
This moist cherry cheesecake from Julie Sibley of Kenai, Alaska, is as creamy as cheesecake gets. The cherry topping is a classic addition to rich cheesecake, and the sour cream topping adds another layer of flavor. —Taste of Home Test Kitchen
Creamy Cherry Cheesecake Recipe photo by Taste of Home


  • 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 large eggs, room temperature, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup 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.
Cherry Cheesecake Tips

How do you prevent cracks in cheesecake?

There are many reasons cheesecakes crack, but cracks are usually due to one of two culprits: a dry environment or overbaking. To make sure your oven isn’t sucking the moisture out of your cheesecake, always use a water bath (also known as a bain marie). Then, make sure you bake your cheesecake just until done, which can be a bit deceptive. Unlike other cakes, you want your cheesecake to still have a bit of a wobble to it.

When you’ve removed your cheesecake from the oven, you’re not quite in the clear yet—wait 10 minutes and then run a knife around the edge of the pan, releasing the cake. As the cake cools, it will contract, and if it’s stuck to the pan, the contraction will cause deep cracks in the top.

Those steps will help you avoid some of the most common cheesecake mistakes.

How do you cut clean slices of cherry cheesecake?

Here’s the thing: Cheesecake cuts more easily when it’s cold, but tastes better when it’s room temperature. The best thing to do is to slice your cheesecake when you take it out of the refrigerator, then let it sit at room temperature for about 30 minutes before serving. Use a long knife and make a single cut if possible. If there’s any cheesecake left on the knife after cutting a slice, clean it by dipping it in hot water and then wiping the knife dry with a clean towel before cutting the next slice.

How long will cherry cheesecake last?

Homemade cheesecake should be kept in the refrigerator, where it will keep for up to 5 days. You can also freeze cheesecake either whole or in slices, as long as it is wrapped tightly. It’ll keep in the freezer for 1 to 2 months.

Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 piece: 404 calories, 25g fat (14g saturated fat), 98mg cholesterol, 243mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 5g protein.