Classic Comfort: Homemade Cherry Cheesecake (Serves 10-12)
This recipe takes you back to grandma’s kitchen with a classic homemade cherry cheesecake. A buttery graham cracker crust houses a creamy cheesecake filling, all topped with a vibrant and sweet cherry pie filling. It’s a showstopping dessert perfect for special occasions or a delightful weekend treat.
What Makes This Special?
- Homemade: Every element of this cheesecake is made from scratch, allowing you to control the ingredients and quality.
- Creamy Filling: The cheesecake filling is smooth, rich, and perfectly balanced with a hint of lemon for extra flavor.
- Vibrant Cherry Topping: The homemade cherry pie filling adds a beautiful pop of color and bursts of sweet and tart cherry flavor.
- Customizable: You can adjust the sweetness of the cherry filling or crust to your preference.
Ingredients:
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 15 graham crackers)
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon lemon juice
For the Cherry Topping:
- 2 (21-ounce) cans pitted tart cherries, drained (reserve ½ cup of the cherry juice)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
Instructions:
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Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and mix until well incorporated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool completely on a wire rack.
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Make the Cheesecake Filling: In a large bowl using an electric mixer, beat the softened cream cheese and sugar until smooth and creamy. Beat in the eggs one at a time, then stir in vanilla extract, salt, and lemon juice until well combined.
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Pour and Bake: Pour the cheesecake filling over the cooled graham cracker crust. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour to cool slowly. Then, refrigerate for at least 4 hours or overnight for a fully set cheesecake.
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Create the Cherry Topping: In a medium saucepan, combine reserved cherry juice, sugar, and cornstarch. Whisk over medium heat until the mixture thickens and becomes translucent. Add the drained cherries and cook for another minute, stirring constantly. Let the cherry filling cool completely before placing it on top of the chilled cheesecake.
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Serve and Enjoy: Release the cheesecake from the springform pan and slice into wedges. Serve cold with additional cherry topping on the side, if desired.
Tips:
- Room Temperature Ingredients: Ensure your cream cheese is softened at room temperature for a smooth and creamy filling.
- Don’t Overmix: Once the eggs are incorporated into the cheesecake filling, avoid overmixing to prevent air bubbles that can lead to cracks.
- Water Bath Option: For an extra layer of insurance against cracks, you can bake the cheesecake in a water bath. Place the springform pan on a larger baking sheet and fill the baking sheet with enough hot water to reach halfway up the sides of the pan.
- Cool Slowly: Cooling the cheesecake slowly helps prevent cracks from forming. Leaving it in the oven with the door ajar and then refrigerating overnight ensures a smooth and creamy texture.
How Many People Does This Serve?
This recipe yields a generous cheesecake, perfect for serving 10-12 people. You can easily adjust the recipe to make a smaller version or freeze leftover slices for later enjoyment.