Marry This Cherry-Topped Cheesecake is a creamy and rich recipe, which is made with cream cheese and fresh cherries. It’s a classic, foolproof recipe, ready in about an hour of active time, plus chilling.
Jump to RecipeCherry-Topped Cheesecake Recipe Ingredients
For the Crust:
- 24 chocolate wafer cookies
- 3 Tbsp. sugar
- 1/2 stick salted butter, melted
For the Filling:
- 12 oz. cream cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the Topping:
- 2 cups fresh Bing or other sweet cherries, pitted and halved
- 1/3 cup sugar
- 1/2 cup plus 1 tablespoon water
- 4 tsp. cornstarch
- 1 Tbsp. fresh lemon juice
How To Make Cherry-Topped Cheesecake
- Make and Bake the Crust: Preheat the oven to 350°F. In a food processor, pulse the chocolate cookies and sugar into fine crumbs. Add the melted butter and pulse until the crumbs are evenly moistened. Press this mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 15 minutes to set the crust, then let it cool completely.
- Mix the Cheesecake Filling: In a medium bowl with an electric mixer, beat the softened cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, beating after each addition just until combined. Beat in the sour cream.
- Bake the Cheesecake: Pour the filling into the cooled crust and smooth the top. Bake for about 25 minutes, until the center of the cheesecake just barely jiggles.
- Cool the Cheesecake: Turn off the oven and let the cheesecake sit in the oven with the door ajar for 15 minutes. Then, remove it from the oven and let it cool completely on a wire rack.
- Make the Cherry Topping: In a saucepan, combine the cherries, sugar, and 1/2 cup of water. Bring to a boil over medium-high heat and cook for about 5 minutes, until the cherries are tender. In a small bowl, whisk the cornstarch, lemon juice, and the remaining 1 tablespoon of water to create a smooth slurry. Stir this into the cherries, bring back to a boil, and cook for one more minute until the sauce is thick and glossy. Let it cool to room temperature.
- Assemble and Chill: Spoon the cooled cherry topping over the center of the completely cooled cheesecake. Refrigerate for at least 2 hours, or overnight, until the cheesecake is completely set.
Recipe Tips
- How to prevent cheesecake from cracking? The secret is the gentle cooling method. Turning off the oven and letting the cheesecake sit with the door ajar, as the recipe directs, prevents a sudden temperature change which is the most common cause of cracks.
- Can I use frozen cherries? Yes. For the best result, thaw the frozen cherries completely and drain off any excess liquid before you start making the topping to prevent it from being too watery.
- How do I get a perfectly smooth filling? The most important step is to use cream cheese that is fully softened to room temperature. This is the key to a perfectly smooth, lump-free filling. Also, be careful not to over-beat the eggs.
- Can I make this ahead of time? Absolutely! This is the perfect make-ahead dessert. You can prepare it completely a day in advance and keep it, covered, in the refrigerator. The flavors will be even better.
What To Serve With Cherry-Topped Cheesecake
This is a rich and complete dessert that is a showstopper all on its own. It needs no accompaniment other than a fork and a plate. It’s fantastic with a simple cup of coffee or a cold glass of milk.
How To Store Cherry-Topped Cheesecake
- Refrigerate: This cheesecake must be stored in the refrigerator. Cover it loosely with plastic wrap or in a pie carrier. It will keep well for up to 5 days.
- Freeze: Cheesecake freezes beautifully. You can freeze it whole or in individual slices before adding the cherry topping for best results. Wrap it well in plastic wrap and foil and it will keep for up to 3 months. Thaw in the refrigerator and add fresh topping before serving.
Cherry-Topped Cheesecake Nutrition Facts
- Serving: 1 slice (1/8th of pie)
- Calories: 480 kcal
- Carbohydrates: 55g
- Protein: 7g
- Fat: 28g
- Saturated Fat: 16g
- Sugar: 42g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A runny topping is almost always because the cornstarch wasn’t cooked long enough. You must bring the mixture to a full boil after adding the cornstarch slurry for it to activate its full thickening power.
No. A classic graham cracker crust would be a fantastic and traditional substitute for the chocolate cookie crust.
All ovens can vary. The center should just barely jiggle, not be liquid. If it seems too loose, you can give it another 5 minutes of baking time before proceeding with the cooling step in the oven.
Try More Recipes:
Cherry-Topped Cheesecake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy8
servings20
minutes50
minutes480
kcalA classic, creamy baked cheesecake with a crisp chocolate cookie crust, all topped with a sweet, homemade fresh cherry topping.
Ingredients
Crust: 24 chocolate wafer cookies, 3 Tbsp. sugar, 1/2 stick salted butter, melted.
Filling: 12 oz. cream cheese (softened), 3/4 cup sugar, 1 tsp. vanilla, 2 large eggs, 1/4 cup sour cream.
Topping: 2 cups fresh sweet cherries (pitted & halved), 1/3 cup sugar, 1/2 cup + 1 tbsp water, 4 tsp. cornstarch, 1 Tbsp. fresh lemon juice.
Directions
- Preheat oven to 350°F. Make the crust by mixing the cookie crumbs, sugar, and melted butter. Press into a 9-inch pie plate and bake for 15 minutes. Let cool.
- Make the filling by beating the cream cheese, sugar, and vanilla until smooth. Beat in the eggs and sour cream.
- Pour the filling into the cooled crust and bake for about 25 minutes, until the center just barely jiggles.
- Turn the oven off and let the cheesecake cool in the oven with the door ajar for 15 minutes. Then cool completely.
- Make the topping by simmering the cherries and sugar in water for 5 minutes. Thicken with a cornstarch slurry. Let cool.
- Spoon the cooled cherry topping over the cooled cheesecake.
- Refrigerate for at least 2 hours until completely set before serving.
Notes
- The most important tip for a crack-free cheesecake is the slow cooling process—letting it rest in the warm, turned-off oven with the door ajar.
- You must let the baked crust cool completely before adding the cheesecake filling to prevent it from getting soggy.
- For the best results and smoothest filling, ensure your cream cheese and sour cream are at room temperature.
- Don’t add the cherry topping until both the cheesecake and the topping have cooled completely.
