Cozy Cherry Cheesecake Classic

Nothing says celebration quite like a classic cherry cheesecake with its creamy filling, buttery graham cracker crust, and that sweet ruby-red cherry topping. This dessert always reminds me of family gatherings, especially on Thanksgiving when we’d savor every bite after a big meal, knowing that sometimes the “main” attraction isn’t always the star. With simple ingredients and easy steps, this cheesecake is perfect for holidays like Christmas, Mother’s Day, Easter, or even a summer picnic.

I first made this cheesecake for a holiday party, and it quickly became the dessert everyone asks for. It’s reliably delicious and feels special without being complicated.

Ingredients

• Graham crackers: Graham crackers for the crust, providing a classic buttery crunch choose fresh crumbs for the best texture
• Unsalted butter: Unsalted butter, melted to bind the crust use highquality butter for richer flavor
• Granulated sugar: Granulated sugar to sweeten the crust and filling evenly
• Cream cheese: Cream cheese, softened for that smooth, creamy base fullfat is best for richness
• Pure vanilla extract: Pure vanilla extract adds subtle warmth and depth to the filling opt for pure vanilla rather than imitation
• Sour cream: Sour cream to keep the cheesecake moist and add slight tang fresh and fullfat delivers the best results
• Large eggs: Large eggs, room temperature to hold the structure careful mixing prevents cracks
• Cherry pie filling: Cherry pie filling for the topping gives the perfect sweet and tart finish use your favorite brand or homemade if preferred

Instructions

Prepare the Graham Cracker Crust:

Preheat your oven to 325 degrees Fahrenheit or 163 degrees Celsius. Combine graham cracker crumbs with melted butter and sugar in a mixing bowl. Stir until all the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9inch springform pan, using the flat base of a measuring cup or glass to create an even, compressed layer. Bake this crust for 8 to 10 minutes, then set aside to cool slightly while you prepare the filling.

Make the Cheesecake Filling:

Use a stand mixer or hand mixer to beat the softened cream cheese until it is completely smooth and free of lumps, creating the perfect creamy base. Gradually add sugar while continuing to beat until the mixture becomes fluffy and well combined. Add the vanilla extract and sour cream and mix at low speed for a careful blend. One at a time, beat in the eggs gently, making sure each is combined before adding the next. This slow incorporation prevents overmixing which can cause cracks later on.

Assemble and Bake the Cheesecake:

Pour the smooth cream cheese filling over the cooled crust and use a spatula to create an even surface. To remove any trapped air, gently tap the pan against your countertop several times. Place the cheesecake in the oven at 325 degrees Fahrenheit or 163 degrees Celsius and bake for 50 to 60 minutes. The edges should be set but the center will have a slight jiggle. Resist opening the oven door during this time. When baking is complete, turn off the oven and crack the door open, allowing the cheesecake to cool inside for one hour to minimize cracking.

Chill and Add Cherry Topping:

Transfer the cheesecake to the refrigerator, leaving it uncovered so it chills for at least four hours or preferably overnight to develop the best texture and flavor. When ready to serve, spread the cherry pie filling evenly over the top, creating that classic bright topping everyone loves.

This dependable cheesecake recipe never fails me especially during family holidays. My favorite part is the sour cream in the filling which brings just the right amount of tang to cut through the richness. I have warm memories of slicing this cheesecake with my mom while chatting about holiday plans, making each piece taste even sweeter.

Storage Tips

Cover leftovers tightly with plastic wrap or transfer slices to an airtight container and refrigerate. The cheesecake keeps beautifully for up to five days. You can also freeze slices individually wrapped in parchment and then foil for longer storage.

Ingredient Substitutions

Replace graham crackers with vanilla wafers for a subtly sweeter, vanillaflavored crust. Fresh cherry compote can stand in for cherry pie filling if you want a fresher or less sweet topping. Swap sour cream for Greek yogurt to add protein and a slightly tangier note, though this may subtly alter texture.

Serving Suggestions

Serve slices with a dollop of whipped cream to enhance the richness. Fresh cherries on top brighten presentation with a fresh touch. For a party, pairing with a crisp sparkling wine complements the creamy texture nicely.

My freezer cheesecake slices have saved many lastminute celebrations making this recipe not only delicious but also incredibly convenient to have on hand.

Common Questions About Recipes

→ How do I prevent cracks in the cheesecake filling?

Use room temperature ingredients and avoid overmixing once eggs are added. Baking in a water bath and low oven temperature also helps prevent cracks.

→ Can I substitute the graham cracker crust?

Yes, vanilla wafers are a great alternative, adding subtle vanilla sweetness that complements the creamy filling and cherry topping.

→ How should I prepare the cherry topping for best flavor?

Using fresh cherry compote simmered with lemon juice and sugar brightens the fruit flavor and lets you control sweetness and texture.

→ Is it necessary to pre-bake the crust?

Pre-baking the crust ensures it stays crisp and prevents sogginess when the filling is added, enhancing the overall texture.

→ What is the best way to cut cheesecake slices cleanly?

Dip a sharp knife in hot water and wipe it clean between cuts to prevent the filling from sticking and tearing.