Directions
- Preheat oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and set aside.
- In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the prepared pan. Bake 8–10 minutes, then remove and let cool.
- In a large bowl, beat softened cream cheese until smooth and creamy. Add sugar and mix until fully incorporated.
- Beat in eggs, one at a time, then add vanilla extract and sour cream. Mix until smooth.
- Pour the filling over the cooled crust and smooth the top. Bake 40–45 minutes, until the edges are set but the center is slightly jiggly. Remove from oven and let cool to room temperature.
- Prepare the cherry topping by combining cherries, sugar, cornstarch, water, and optional lemon juice in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat and let cool slightly.
- Spread cherry topping evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Recipe Details
Prep Time: 20 min
Cook Time: 50 min
Chilling Time: 4+ hours
Total Time: 5 h 10 min
Servings: 8–10
Difficulty: Medium
Variations & Substitutions
- Swap cherries for raspberries, blueberries, or mixed berries.
- Use a chocolate cookie crust for extra richness.
- Add a tablespoon of liqueur such as Kirsch to the cherry topping for depth.
- For a lighter version, use reduced-fat cream cheese and Greek yogurt.
Serving Suggestions
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