Classic Cherry Cheesecake

1 h 35 min | intermediate | vegetarian

Close-up of a slice of cherry-topped cheesecake on a white square plate, with a graham cracker crust, glossy cherry pie filling dripping down the sides, a swirl of whipped cream on top, and a few crumbs sprinkled over the cherries.

Published Jun 22, 2025

Prep Time	Cook Time	Total Time
30 min	1 h 5 min	1 h 35 min

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Introduction

This classic cherry cheesecake has a buttery graham cracker crust, a rich, creamy filling, and a glossy cherry topping.

It’s the perfect make-ahead dessert for holidays, potlucks, birthdays, or any time you want a true crowd-pleaser.

Every bite is silky, tangy-sweet, and just a little bit nostalgic, like the best diner cheesecake but straight from your kitchen.

Close-up of a slice of cherry cheesecake on a white plate, with a graham cracker crust, thick creamy filling, glossy cherry pie topping dripping down the sides, a swirl of whipped cream on top, and a few graham crumbs sprinkled over.

How to Make Classic Cherry Cheesecake

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Prepare the pan and oven

Preheat your oven to 325°F and place a rack in the center position.
Lightly grease a 9 inch springform pan, then line the bottom with parchment paper if you like.
Wrap the outside of the pan with heavy duty foil if you plan to use a water bath.
Mix and press the crust

Stir together the graham cracker crumbs, sugar, and melted butter in a medium bowl.
Press the mixture firmly into the bottom of the springform pan, creating an even, compact layer.
Use the bottom of a measuring cup or glass to really pack the crumbs so they hold together.

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Par bake the crust

Bake the crust for 10 minutes, then set the pan on a wire rack to cool slightly.
Reduce the oven temperature to 300°F so the cheesecake bakes gently without cracking.
Make the cheesecake filling

Beat the softened cream cheese and sugar in a large bowl until completely smooth and no lumps remain.
Mix in the vanilla and sour cream on low speed, scraping the bowl as needed.
Add the eggs one at a time, beating on low just until blended after each addition.
Avoid whipping too much air into the batter, which can cause the cheesecake to rise and fall.
Fill the pan and bake

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
If using a water bath, place the foil wrapped pan in a larger pan and add hot tap water.
Bake at 300°F for 50 to 60 minutes, until the edges look set but the center still jiggles.
Turn off the oven and crack the door open, then leave the cheesecake inside for 30 minutes.

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Cool and chill completely

Transfer the pan to a wire rack and run a thin knife around the edge to loosen it.
Let the cheesecake cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Add cherry topping and serve

Right before serving, remove the sides of the springform pan and slide the cheesecake onto a serving plate.
Spoon the cherry pie filling evenly over the top, then slice with a hot, clean knife.

Cherry-topped cheesecake in a white pie dish with a graham cracker crust; one slice is removed, showing creamy filling and red cherry sauce spilling slightly over the cut edge.

Substitutions

Graham cracker crumbs -> vanilla wafer crumbs: Use the same amount of finely crushed vanilla wafers for a slightly sweeter, more cookie like crust that still stays crisp.
Sour cream -> full fat Greek yogurt: Swap the sour cream for thick Greek yogurt to keep the tang and creaminess while adding a tiny bit more body.
Cherry pie filling -> mixed berry pie filling: Use canned or homemade mixed berry pie filling for a deeper berry flavor and pretty purple red color on top.

Tips

Bring everything to room temperature: Let the cream cheese, sour cream, and eggs sit out until they feel slightly cool but not chilly for a smoother batter.
Mix on low speed only: Use low speed the whole time to keep extra air out of the batter, which helps prevent cracks and sinking.
Know when the cheesecake is done: Look for set, matte looking edges and a two inch wide jiggly center, which will firm up completely as it chills.
Use a water bath for ultra creamy texture: A water bath keeps the temperature gentle and even, giving you a custard like, silky cheesecake with fewer surface cracks.
Slice with a hot, clean knife: Dip a sharp knife in very hot water, wipe it dry, then slice, wiping and dipping again between cuts for neat pieces.

Nutrition Facts ^*

Energy	445	kcal
Protein	6	g
Total Fat	29	g
Carbohydrates	42	g
Dietary Fiber	1	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

How do I keep my cheesecake from cracking on top?: Use room temperature ingredients, avoid overmixing, bake at 300°F, and cool slowly in the oven with the door cracked.
What if my cheesecake is still very jiggly after the bake time?: Give it another 5 to 10 minutes, checking often, and look for just the center to wobble, not the whole cake.
Can I make this cherry cheesecake ahead of time?: Yes, this dessert is perfect make ahead and actually tastes better after chilling overnight, so plan at least one day ahead.
How should I store and freeze leftover cheesecake?: Refrigerate slices covered for up to five days, or freeze well wrapped pieces for two months and thaw overnight in the fridge.

Serving Suggestions

This classic cherry cheesecake shines with a little whipped cream or vanilla ice cream on the side.

For a fun twist, drizzle slices with warm hot fudge or salted caramel for that cherry sundae vibe.

Serving it on a simple white platter with extra cherries in the center gives a bakery case look at home.

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Reviews

ts1325, Honolulu, HI: Loved this cheesecake! I did the water bath and let it chill overnight, and it came out super creamy with zero cracks. I added a pinch of salt to the crust and it really brought out the graham flavor under that cherry topping. — 5 ★

Eunice: Happy it worked out for you!
Jennifer, Portland, OR: Creamy, crack free, cherries on top 🍒✨ — 5 ★

Eunice: Love hearing it turned out well, Jennifer!