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This cherry cheesecake is a easy and ultra-creamy baked cheesecake topped with a thick, juicy layer of cherry pie filling! It’s simple to make with store-bought or selfmade cherry filling.
Should you’re searching for extra scrumptious cherry recipes, try my cherry pretzel dessert and this cherry cobblestone cake.
Why I Love This Cherry Cheesecake Recipe
This cherry cheesecake recipe takes my favourite baked cheesecake and tops it with vivid and juicy cherry pie filling. I make my cherry topping from scratch, however if you happen to’re pressed for time, you possibly can simply as simply make this dessert with store-bought cherry filling, too.
The cheesecake is luscious and creamy, and the candy, zesty cherries take it excessive. Right here’s what makes this simple cheesecake recipe so nice:
- Texture and taste. I really like the best way the sweet-tart cherry pie filling balances out the richness of this cheesecake. There are juicy bursts of cherries alongside the creaminess in each chew.
- Easy steps. Should you’re new to baking cheesecakes, it is a very approachable recipe. Adopted as written, all of it however ensures an ideal cheesecake! I adore it as a result of it doesn’t require any fancy gear, only a water tub, which ensures that the cheesecake bakes up with out cracks.
- Versatile. You possibly can change up the pie filling on this recipe to make any flavored cheesecake you’d like. If cherry isn’t your factor, swap it for strawberry, raspberry, or blueberry pie filling as an alternative.
Cheesecake Elements
The primary secret to an additional creamy cheesecake is to take chilly substances like cream cheese and eggs out of the fridge earlier than you start. I’ve included all of the ingredient notes you’ll must get began on this cherry cheesecake beneath. You’ll want to seek advice from the recipe card beneath the submit with the printable checklist and recipe quantities.
- Graham Cracker Crust – I embody the recipe for my simple selfmade graham cracker crust produced from graham cracker crumbs, melted butter, sugar, and a pinch of salt. You can also make it with store-bought or selfmade graham crackers.
- Cream Cheese – You’ll wish to use full-fat blocks of cream cheese for a wealthy, thick, and creamy cheesecake. Carry the cream cheese to room temperature earlier than you begin.
- Sugar – Granulated sugar is finest.
- Bitter Cream – Just like the cream cheese, this needs to be full-fat and at room temperature.
- Vanilla – Make certain to make use of actual vanilla extract (or an equal quantity of vanilla paste).
- Eggs – Additionally at room temperature.
- Cherry Pie Filling – I take advantage of my selfmade cherry pie filling. It takes 10 minutes to make on the stovetop with recent or frozen cherries! You may as well use your favourite canned pie filling from the shop.
Tips on how to Make Cherry Cheesecake
The second secret to completely easy selfmade cheesecake is to make use of a water tub. Should you’ve by no means baked with a water tub earlier than, don’t sweat it. It’s tremendous easy, and I’ll stroll you thru the steps right here. Scroll right down to the printable recipe card for the complete recipe particulars.
- Put together the crust. First, you’ll double-wrap the underside of your springform pan with foil, ensuring it’s watertight. Afterward, you’ll put together and par-bake your graham cracker crust at 350ºF for 8-10 minutes.
- Combine the cheesecake batter. In the meantime, beat cream cheese and sugar collectively in your stand mixer, after which slowly combine within the bitter cream and vanilla. Subsequent, add the eggs, one after the other, beating in between. Watch out to not overmix.
- Fill the pan. Pour the cheesecake filling into your par-baked crust and unfold it evenly. It’s tremendous to do that whereas the crust remains to be heat.
- Make a water tub. Earlier than baking, place the foil-wrapped springform pan with the cheesecake into a bigger roasting pan. Pour scorching water across the springform pan to create a water tub. Ensure that the water doesn’t go up previous the foil.
- Bake. Place the water tub with the cheesecake into the oven. Bake at 350ºF for about 1 hour, or till the cheesecake is ready on the edges with a bit of jiggle within the center.
- Cool. Run a knife across the edges of the cheesecake to loosen it from the pan, however go away it within the pan to chill for no less than an hour. Afterward, transfer the cheesecake to the fridge to sit back in a single day.
- Add the cherry filling. Once you’re able to serve, prime your cheesecake with cherry pie filling, then launch it from the pan and revel in.
Recipe Suggestions and Variations
- Par-bake the crust. It’s value the additional step (and 10 minutes) to pre-bake the graham cracker crust earlier than you add the cheesecake filling. It crisps up the crust, which retains it from changing into soggy.
- Don’t skip the water tub. That is necessary for stopping a cracked cheesecake and ensures that this cherry cheesecake bakes evenly. Wrap the springform tightly in a double layer and watch out to not overfill the bigger baking pan. You’ll be baking the right cheesecake very quickly!
- Don’t overbake. The cheesecake is completed baking when the sides are set and the center nonetheless has a slight wiggle. It would proceed to agency up whereas it cools.
- Go away the oven door closed. Resist the urge to open the oven door, even a crack, whereas the cheesecake is baking! Sudden temperature modifications could cause the cheesecake to crack. Go away that door shut for the primary 60 minutes earlier than you examine the cheesecake for doneness.
- Cool the cheesecake regularly. When you don’t want to chill the cheesecake contained in the oven with the door cracked for an hour (as is the case with some cheesecake recipes), I nonetheless advocate cooling this cheesecake down slowly. Go away it on the counter to chill to room temperature earlier than you progress it to the fridge. I like to sit back the cheesecake totally in a single day earlier than serving, but it surely ought to chill for no less than 6 hours for finest outcomes.
- Strive one other cheesecake taste. Should you’d wish to swap out the basic cheesecake layer for one more taste, strive a cherry chocolate cheesecake as an alternative. You may as well make a no bake cherry cheesecake utilizing my finest no bake cheesecake recipe for the bottom. Should you go the no-bake route, I like to recommend including the cherry topping solely once you’re able to serve.
Tips on how to Retailer
- Refrigerate. Retailer this cheesecake hermetic within the fridge for as much as 5 days. The cherry filling could bleed into the cheesecake over time, but it surely’ll nonetheless style scrumptious.
- Freeze. You may as well freeze this cherry cheesecake for as much as 2 months. Thaw the cheesecake within the fridge earlier than serving.
Description
This cherry cheesecake is a easy and creamy baked cheesecake topped with vivid and juicy cherry pie filling. Simple to make with store-bought or selfmade cherry filling!
Crust
- 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
- 1/3 cup butter, melted
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
Cheesecake
- 4 (8-ounce) packages of cream cheese, room temperature (32 ounces in whole)
- 1 cup granulated sugar
- 1/2 cup bitter cream, room temperature
- 2 teaspoons vanilla
- 3 eggs, room temperature
- 2 1/2 cups selfmade cherry pie filling (hyperlink to my selfmade filling) or you should utilize store-bought
- Crust: Preheat oven to 350°F. Double-wrap the underside of the springform pan with foil, sealing it tightly to forestall water from entering into the pan.
- In a big bowl combine the graham cracker crumbs, butter, granulated sugar, and salt collectively evenly.
- Press the combination into the underside and up the edges of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, or till flippantly golden. Set the crust apart to chill barely when you make the cheesecake filling.
- Cheesecake: Within the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and sugar on medium pace till easy, scraping the edges of the bowl as obligatory.
- Flip the mixer to low and add the bitter cream and vanilla; combine nicely, scraping the edges of the bowl to make sure every thing is combined evenly.
- Add within the eggs one after the other, mixing on low pace after every addition simply till combined. Don’t over-mix.
- Pour the filling over the crust and unfold evenly. If the crust remains to be heat, that is okay.
- Make a water tub: That is to forestall cracks in your cheesecake and guarantee even baking. Place the springform pan into a bigger, roasting pan. Pour very popular water into the bigger pan across the springform pan, till it’s 3/4 inch deep, cautious to ensure the water stage doesn’t come up increased than the foil.
- Bake for 60-70 minutes or till the middle is sort of set. The middle will nonetheless jiggle whereas the sides might be set.
- Fastidiously run a knife across the rim of the pan to loosen the cheesecake.
- Enable the cheesecake to chill at room temperature for no less than an hour, then cowl and switch into the fridge for six hours or in a single day.
- Prime with cherry pie filling when able to serve.
- Launch the edges of the springform pan earlier than slicing.
Notes
- Retailer hermetic for as much as 5 days.
- Freeze hermetic for as much as 2 months for finest freshness. Thaw within the fridge.
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