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Cherry Cheesecake

Cherry Cheesecake

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Indulge in the creamy delight of Cherry Cheesecake, a dessert that’s sure to impress at any gathering. This easy-to-make cheesecake features a buttery graham cracker crust complemented by a rich filling made from full-fat cream cheese and a hint of fresh lemon. Topped with vibrant cherry pie filling, this no-bake cheesecake not only looks stunning but is also incredibly delicious. Whether you’re celebrating a special occasion or enjoying a sweet treat on a quiet evening, this Cherry Cheesecake will be the highlight of your dessert table. Perfect for both seasoned bakers and beginners, it’s time to elevate your dessert game with this delightful recipe.

Ingredients

Scale
  • 1 ¾ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 7 tablespoons melted butter
  • 32 ounces softened cream cheese
  • 1 cup sugar
  • ½ cup room temperature sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 tablespoon lemon zest
  • 4 room temperature eggs
  • 1 can (21 ounces) cherry pie filling

Instructions

  1. Preheat oven to 350°F. Butter the bottom and sides of a 9-inch springform pan.
  2. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of the prepared pan.
  3. Bake crust for 10 minutes. Allow it to cool completely.
  4. Lower oven temperature to 300°F and prepare a water bath by placing a baking dish filled with hot water below the middle rack.
  5. Beat softened cream cheese and sugar until smooth. Mix in sour cream, vanilla extract, lemon juice, and zest until combined.
  6. Add eggs one at a time on low speed until just incorporated; pour into cooled crust.
  7. Bake for about 70 minutes until edges are set but center is slightly wobbly. Turn off oven and let cheesecake cool inside with door ajar for an hour.
  8. Cool on a wire rack until completely cool; refrigerate for at least six hours or overnight.
  9. Before serving, top with cherry pie filling.

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