Have you seen cherries in the market yet? Well, it’s cherry season now, so these gorgeous beauties are all over the place. We love cherries in our home this time of the year. And, if there is one thing I do with cherries is treats and desserts. Cherry pie filling adds a delightful twist to classic baked cheesecake, combining the creamy richness of cheesecake with cherries’ sweet and tangy flavor. The vibrant red cherries provide a pop of color and a burst of fruity goodness in every bite. When spooned over the top of a perfectly baked cheesecake, the cherry pie filling creates a beautiful contrast of textures and flavors, adding a touch of indulgence to this already decadent dessert. Whether served as a topping or swirled into the cheesecake batter before baking, cherry pie filling elevates the classic cheesecake to new heights, making it a standout dessert for any occasion.
Why make this recipe?
Simple Ingredients: It uses basic ingredients that are easy to find in most grocery stores, making it accessible to many home bakers. Classic Flavor: The combination of cream cheese, sugar, and vanilla creates a timeless, rich, and creamy cheesecake flavor that is loved by many. Versatile: This recipe is a great base that can be customized with different crusts, toppings, or flavors to suit your preferences or the occasion. Texture: The addition of sour cream and flour in the filling helps create a smooth and creamy texture that is not too dense or heavy. Reliable Results: Following this recipe closely typically yields a consistent and delicious cheesecake that is sure to impress your family and friends. Make-Ahead: Baked cheesecakes like this one can be made a day or two in advance, which is convenient for planning ahead for special occasions or gatherings.
Ingredients and substitutes
Cream cheese – I’m a huge fan of Mascarpone or Philadelphia cheese. I usually rely on one of them. But, that does not mean you can’t use any other. Any brand with a high-fat content of 38 to 40% is great. Sugar – A good cheesecake is not necessarily too sweet. And yet, you can add more if you like it, extra sweet. Sour cream – The tartness in the sour cream helps balance the richness and lighten the heavy cream cheese batter. Cornstarch – Keeps the custard cream cheese batter together, which means you get soft silky smooth slices. You can also use flour instead of cornstarch. Lemon juice – Helps cut the sweetness and brings out the flavor in the cheesecake. You can also add lemon zest to enhance the flavor of lemons. Crackers – I am using Graham crackers with sugar and melted butter for the crust. But, if for some reason you don’t have crackers on hand – you can make a cheesecake crust at home from scratch – 3 methods. Cherries – If I make cherry cheesecake when cherries are in season I use fresh cherries. And yet, frozen cherries also work perfectly well with this cheesecake. There is no need to thaw frozen cherries as they cook right down, soaking all the sugar.
Step-by-step: Baked cherry cheesecake
Pre-heat the oven at 350°F / 177°C / Gas Mark 3. Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan. I am using an 8-inch springform pan because I like a little height in my cheesecakes.Pro tip – The aluminum foil will prevent water from entering the cheesecake while baking in a water bath.
Cherry filling
In a medium saucepan, over medium heat, add the cherries, sugar, lemon juice, and 1/4 cup water. Cook on low to medium heat until all the sugar has dissolved. Use a vegetable masher to mash some of the fruit.Pro tip – You can also use chopped cherries and skip the mashing. But mashing will add to a nice thicker consistency to the topping. Combine the remaining water with cornstarch. Add it to the cherries. Continue to simmer on low heat until the filling is thick and glossy.Pro tip – Cornstarch can settle to the bottom of the water so you must stir it just before adding it to the saucepan. Remove and cool before you pour it over the cheesecake or serve it alongside the cheesecake.Pro tip – The filling will thicken as it cools, so keep that in mind when you take it off the heat.
Cheesecake crust
Crush the graham cracker/biscuits in a food processor. Add sugar and the melted butter and stir to combine.Pro tip – You can also place them in a ziplock bag and use a rolling pin to crush them. Pour the graham crumbs into the prepared springform pan. Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.Pro tip – Pressing down firmly will ensure a good base for the cheesecake and it won’t fall apart when you cut slices. Bake in the oven for 10 minutes. Once baked, set aside, on a wire rack, to cool slightly. Reduce the oven temperature to 300°F / 150°C/ Gas Mark 2.
Cheesecake filling
In the large bowl of a stand mixer, with the whisk paddle attachment on medium speed, combine cream cheese and sour cream. Then, add the sugar. Followed by the cornflour and vanilla extract.Pro tip – The cream cheese mixture must be at room temperature. Otherwise, the batter will be lumpy. And if necessary, place a warm bowl on top of the cream cheese to help thaw faster. Add the eggs, one at a time, making sure to incorporate each well.Pro tip – We want each egg to incorporate well but we do not want to incorporate too much air into the batter. Otherwise, the top will crack when baking. So, do not overmix.
Bake
Double boiler – Pour the batter into the prepared springform pan over the baked crust. Place the springform pan in a deep baking dish or roasting rack. Pour 2 cups of hot water into the roasting rack outside the springform pan.Pro tip – The water will create steam in the oven and prevent the custard-based cheesecake from drying out. Bake for 70 to 80 minutes until set. Remove from the oven and let cool for 30 minutes on the counter. Then, run a knife or spatula around the edge of the cake but do not remove it from the pan.Pro tip – As the cheesecake cools it will shrink slightly. Running the knife around will prevent any cracks on the top of the cheesecake.
Chill and topping
Chill the cheesecake in the refrigerator for at least 4 hours – preferably overnight. You can pour the cherry filling over the cheesecake before chilling it. Or, serve the cherry filling along with the cheesecake as I have done here. You can also add melted chocolate to this cheesecake to make a chocolate cherry cheesecake.
Tips for Sucess
Temperature – Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency. Quality – Use good quality high-fat cream cheese, like mascarpone Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter. Pans – Prepare your baking pans properly. Use a springform pan when baking a cheesecake. When baking in a water bath foil the outside of the pan to prevent water from getting into the cheesecake. Mixing – Never over-mix a cheesecake batter as this will incorporate air and lead to cracking. Crust – bake the cheesecake crust for 10 to 12 minutes before you add the cheesecake crust. This will prevent a soggy crust later. Baking – Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking. Cooling – Run a knife around the edges of the cheesecake before you cool it. This will prevent the cake from cracking as it shrinks while cooling. Make sure to let the cake cool properly. This also helps the custard set and you will be able to make pretty, neat slices. Of course, a chilled cheesecake is also more delicious than a warm one.
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