Philly Cream Cheese Cherry Cheesecake Recipe
This Philly Cream Cheese Cherry Cheesecake Recipe creates a creamy, tangy cheesecake with a vibrant cherry topping that’s perfect for any occasion. The rich Philadelphia cream cheese filling sits on a buttery graham cracker crust, delivering classic diner-style flavor. It’s easy to make, even for beginners, and serves 12 with a stunning presentation. Ready in about 5 hours (including chilling), it’s ideal for holidays or gatherings. The sweet-tart cherry topping adds a delightful contrast. Bake this to impress your guests with a timeless dessert.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Small saucepan (for topping)
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter melted
- ¼ cup granulated sugar
For the Filling:
- 24 oz 3 packages Philadelphia cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Cherry Topping:
- 1 can 21 oz cherry pie filling
- 1 tbsp lemon juice
- 1 tsp cornstarch optional, for thicker topping
- Optional: fresh cherries for garnish
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly. This ensures the cheesecake releases easily.
Step 2: Make the Crust
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture evenly into the bottom of the springform pan. Bake for 8-10 minutes, then let it cool.
Step 3: Prepare the Filling
- Beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream until fully combined.
Step 4: Pour the Filling
- Pour the filling over the cooled crust. Smooth the top with a spatula. Tap the pan gently to remove air bubbles.
Step 5: Set Up a Water Bath
- Wrap the springform pan in foil to prevent leaks. Place it in a larger baking dish and add hot water halfway up the pan’s sides. This keeps the cheesecake from cracking.
Step 6: Bake the Cheesecake
- Bake for 55-60 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Step 7: Chill the Cheesecake
- Remove the cheesecake from the water bath and foil. Refrigerate for at least 4 hours, preferably overnight, to set fully.
Step 8: Prepare the Cherry Topping
- In a small saucepan, mix cherry pie filling, lemon juice, and cornstarch (if using). Heat gently until slightly thickened, then cool. Spread over the chilled cheesecake.
Step 9: Garnish and Serve
- Add fresh cherries on top for a fancy touch, if desired. Slice and serve chilled for the best flavor. Store leftovers in the fridge.
Notes
Use room-temperature cream cheese for a smooth, lump-free filling. A water bath is crucial to prevent cracks and ensure a creamy texture. Chill the cheesecake overnight for the best slicing results. Store in the fridge to maintain freshness for up to 5 days.