PrintClassic Baked Cherry Cheesecake
Follow these clear steps to make a rich, creamy New York style cherry cheesecake with a buttery graham cracker crust. This decadent dessert is perfect for sharing.
- Prep Time: 20 min
- Cook Time: 60 min
- Total Time: 7 hours 20 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 1/2 cups granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 3 large eggs
- 1 (21 ounce) can cherry pie filling
Instructions
- Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from oven and let cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups of sugar until fully combined. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix the batter.
- Pour the cream cheese filling over the cooled crust in the pan.
- Bake the cheesecake in the preheated oven for 50 to 60 minutes. The edges should look set, but the center should still have a slight jiggle.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
- Before serving, spoon the cherry pie filling evenly over the top of the chilled cheesecake. Slice and serve your rich cheesecake dessert.
Notes
- For a water bath (recommended for the creamiest texture), place the foil-wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan before baking.
- If you want to make your own cherry sauce, simmer 2 cups of fresh or frozen cherries with 1/2 cup sugar and 1 tablespoon cornstarch mixed with a little water until thickened.
- To prevent the cheesecake from sticking, run a thin knife around the edge of the cooled cake before releasing the springform side.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 310mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg