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    Home » Dessert Recipes » Cheesecake Recipes

    Published: Feb 11, 2021 · Modified: Feb 5, 2024 by Renée · This post may contain affiliate links · 11 Comments

    Traditional Baked Cherry Cheesecake

    Jump to Recipe
    A Traditional Cherry Cheesecake topped with cherry pie filling along with a cute graphic and an ingredient list.
    A vertical overhead closeup of a Traditional Cherry Cheesecake with a title text overlay graphic in black and white.

    This Traditional Baked Cherry Cheesecake is a delicious and creamy vanilla cheesecake with a tart cherry pie topping.

    A closeup vertical image of a Traditional Cherry Cheesecake with a title text overlay graphic in black and white.

    Any way you slice it, cheesecake is a favorite dessert of many. Some of my favorites are Chocolate Chip S'mores Cheesecake, Malted Milk Ball Cheesecake, and this Dutch Apple Cheesecake. You'd better go grab your fork...I'll wait!

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    This recipe was originally shared in 2013. This post has been updated with additional information, including a recipe card complete with nutritional information, but the recipe itself has remained unchanged.

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • Why this recipe works:
    • Can other toppings be added to this cheesecake?
    • How this recipe came to be:
    • Can cheesecake be frozen?
    • A meal fit for a king or queen:
    • Alternate method for crushing graham crackers:
    • How to make a cherry cheesecake:
    • How to cleanly slice a cheesecake:
    • Additional cheesecake recipes:
    • Printable Recipe Card
    • Please comment if you've made this recipe.
    A vertical collage image of an unbaked, and baked, cherry cheesecake along with a title text overlay graphic.

    The ingredient list:

    • cream cheese
    • graham cracker crumbs
    • butter
    • sugar
    • sour cream
    • eggs
    • pure vanilla extract
    • lemon zest
    • milk
    • flour
    • cherry pie filling

    Kitchen tools and equipment needed:

    • hand mixer and a large bowl or stand mixer
    • measuring cups and spoons
    • spatula
    • 9" round springform pan
    • baking sheet
    • parchment paper
    • cooling rack
    • baking spray
    • citrus zester
    • offset spatula
    • kitchen timer
    Shop my recommended products at my Kudos Kitchen Store

    Why this recipe works:

    If you're looking for a cheesecake that's picture-perfect, then this recipe for traditional vanilla cheesecake with an easy cherry topping is just what you've been looking for!

    It has that yummy traditional cheesecake flavor and consistency.

    The lemon zest adds a brightness of unexpected flavor but doesn't overwhelm the overall flavor of the vanilla cheesecake.

    It's super simple to make, and because who doesn't love a cherry cheesecake?

    Can other toppings be added to this cheesecake?

    Yes!

    Feel free to make your own fruit compote or citrus curd (like this homemade orange curd).

    Or, top it with your favorite flavor of canned pie filling.

    You can even go crazy-for-chocolate and top it with chocolate ganache (find the recipe for chocolate ganache within this recipe for S'mores Cheesecake) if the mood fits.

    An offset horizontal photo of a cherry cheesecake on a glass plate with a pie server and a red napkin in the background.

    How this recipe came to be:

    My husband's favorite dessert is cherry cheesecake. He always orders it when we're out at a restaurant on the rare occasion he even has room for dessert.

    We're the type of people who fill up on the breadbasket even before the entrees arrive and then we're hardly even hungry for what we ordered.

    Sound familiar to anyone out there?

    For my husband Mark's recent birthday, instead of going out to a restaurant to celebrate, I cooked him a meal fit for a king (see below).

    I'm not saying that anyone had room for dessert, but afterward I served up this Traditional Baked Cherry Cheesecake and everyone had a slice. Just don't ask me where we all put it! LOL!

    Can cheesecake be frozen?

    It can, but I suggest freezing it without the topping (if possible) for the sake of neatness.

    You can either freeze the entire cheesecake whole or freeze individual slices. The choice is yours.

    If freezing the entire cake, pre-freeze (unwrapped) on a baking sheet for 2 hours. Once set, wrap the cake well in several layers of plastic wrap and return it to the freezer for up to 3 months.

    A meal fit for a king or queen:

    Pork Tenderloin with Mushroom Bourbon Gravy

    Horseradish Mashed Potatoes

    Sautéed Brussels Sprouts with Candied Bacon

    Beer Bread Biscuits with Herbs

    Cherry Topped Cheesecake (recipe below)

    Alternate method for crushing graham crackers:

    A large zip-top bag with a rolling pin works great, and you'll have less dishes to wash up afterwards.

    You can additionally purchase store-bought graham cracker crumbs which make very fast work of the entire graham cracker crumb crust process.

    How to make a cherry cheesecake:

    • Preheat oven to 350-degrees.
    • If making homemade graham cracker crust, pulse graham crackers in a food processor until fine crumbs form.
    • Add melted butter and sugar and pulse again until the mixture resembles wet sand.
    • Pour into the bottom of a 9" round springform baking pan that has been sprayed with baking spray.
    • Press the crumbs evenly into the pan to form a uniform layer and bake the crust for 10 minutes in a preheated 350-degree oven.
    • Place the pan onto a parchment-lined baking sheet.
    • Remove and cool while making the cheesecake filling.
    Graham crackers in a food processor.
    Graham cracker crumbs in a food processor.
    Melted butter being added to graham cracker crumbs.
    Graham cracker crumbs in a springform pan.
    A graham cracker crust before baking.
    A baked graham cracker crust for a cheesecake.
    • Add softened cream cheese to a large bowl, along with sugar, vanilla extract, milk, sour cream, lemon zest, and flour.
    • Blend until creamy.
    • Add eggs (one at a time) to the cream cheese mixture, blending well after each addition.
    • Pour the cream cheese mixture into the prepared springform pan and use an offset spatula to spread the mixture evenly in the pan.
    • Place the cheesecake into the 350-degree preheated oven and bake for 60-70 minutes, or until the cheesecake is only very slightly jiggly in the center.
    • Turn off the oven and open the door so the cheesecake cools down slowly for at least 30 minutes.
    • Remove the cheesecake from the oven and run a knife or offset spatula around the sides of the springform pan to loosen the cheesecake from the sides of the pan.
    • Allow the cheesecake to cool completely on a wire rack (at least two hours) before carefully removing the collar.
    • Spoon the cherry pie filling on top of the cheesecake and store in the refrigerator until ready to serve.
    • For best flavor, allow the cheesecake to sit at room temperature for at least 60 minutes before slicing and seving.
    Cream cheese and sour cream in a bowl.
    Ingredients for cheesecake in a bowl.
    A stand mixer making cheesecake.
    Creamy cheesecake batter.
    Egg being added to cheesecake batter.
    An egg in a bowl with cheesecake mixture.
    Creamy cheesecake batter in a stand mixer.
    Cheesecake batter before baking in a pan.
    A cheesecake with the collar taken off.
    A very close photo of a Traditional Cherry Cheesecake with glistening red cherry pie filling on top.

    How to cleanly slice a cheesecake:

    Additional cheesecake recipes:

    *Lemon Drop Cheesecake with Lemon Curd Topping (shown below and featured in the video)

    Lemon Cheesecake with Lemon Curd Topping and Shasta Daisy Decorations.

    *Chocolate Chip S'mores Cheesecake with Chocolate Ganache Topping

    *Reese's Pieces Pumpkin Cheesecake

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A baked cherry cheesecake on a glass cake stand.

    Baked Cherry Cheesecake

    Renee Goerger
    A traditional and delicious creamy vanilla cheesecake with a tart cherry pie topping.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    cooling time 2 hours hrs
    Total Time 3 hours hrs 15 minutes mins
    Course Dessert, Dessert - Cheesecake
    Cuisine American
    Servings 16 slices
    Calories 225 kcal

    Equipment

    • springform pan
    • hand mixer optional
    • stand mixer optional
    • silicone spatula
    • Offset spatula
    • measuring cups and spoons
    • kitchen scale
    • microplane for zesting the lemon
    • food processor optional
    • kitchen timer
    • cooling rack

    Ingredients
      

    For the crust:

    • 2½ cup graham cracker crumbs
    • 2 tablespoons sugar
    • 5 tablespoons butter melted

    For the cheesecake:

    • 4 packages (8 ounces) cream cheese softened to room temperature
    • 1½ cups granulated sugar
    • ¾ cup milk
    • 4 eggs at room temperature
    • 1 cup sour cream
    • 1 tablespoon pure vanilla extract
    • 1 tablespoon lemon zest
    • ¼ cup all-purpose flour
    • 1 can (21 ounces) cherry pie filling
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 350-degrees Fahrenheit (175 degrees Celsius)
    • In a medium size bowl, mix together the crust ingredients to the consistency of damp sand.
    • Press the crumbs into the bottom of a prepared 9" springform pan that has been sprayed with baking spray.
    • Bake the crust for 10 minutes. Remove and cool while preparing the filling.
    • In a large bowl with a hand mixer, or the bowl of a stand mixer with the paddle attachment, blend the cream cheese, sugar, milk and sour cream together until creamy.
    • Add the eggs (one at a time) and blend after each addition. Blend in the vanilla, lemon zest and the flour.
    • Pour the filling into the prepared springform pan and bake for 60-70 minutes or until the cake is set, but still slightly jiggly in the center.
    • Turn off the oven and open the door so the cheesecake cools down slowly for at least 30 minutes. Remove the cheesecake from the oven and run a knife or offset spatula around the sides of the springform pan to loosen the cheesecake from the sides of the pan.
    • Remove the collar from the pan and allow the cheesecake to continue cooling at least 2 hours.
    • Once completely cooled, spoon the cherry pie filling over the top of the cheesecake, and you're ready to serve.
    • Note - Cheesecake is best served a room temperature.

    Notes

    Store the cheesecake (covered) in the refrigerator for up to 5 days.
    Cheesecake may be frozen. Pre-freeze for 2 hours and then wrap the cheesecake well in two layers of plastic wrap. Freeze for up to 2 months. Thaw in the refrigerator overnight.

    Nutrition

    Serving: 1sliceCalories: 225kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 59mgSodium: 151mgPotassium: 80mgFiber: 1gSugar: 24gVitamin A: 273IUVitamin C: 1mgCalcium: 48mgIron: 1mg

    I sincerely hope you'll enjoy today's classic dessert recipe for baked cherry topped cheesecake as much as I've enjoyed bringing it to you!

    A pretty baked cherry cheesecake on a glass cake stand.

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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    More Cheesecake Recipes

    • A luscious looking Malted Milk Ball Cheesecake with whipped cream and malted milk balls as garnish.
      Malted Milk Ball Cheesecake
    • Four Skinny Tiramisu Parfaits in Irish coffee mugs with chocolate chips and whipped cream.
      Skinny Tiramisu Parfaits
    • A slice of Dutch Apple Cheesecake on a pretty plate with a fork.
      Dutch Apple Cheesecake
    • Chocolate Cherry Pastry Tower

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    Comments

      4.50 from 6 votes (4 ratings without comment)

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    1. TONI ELISA LOHR says

      April 06, 2023 at 9:02 am

      I'm going to use a can of sweetened condensed milk instead of using the milk and sugar. Use lemon extract instead of vanilla and put a 1 1/2 cup of fresh blueberries in the cheesecake. How long should I bake it for? Does the temp go down after the graham crust is done to bake the cheesecake or does it stay at 350? What is the collar? Do I USE A WATER BATH? thank you!

      Reply
      • Renée says

        April 06, 2023 at 10:18 am

        Hi, Toni!
        Since you're using sweetened condensed milk and blueberries that will most likely change the bake time, considerably.
        I stay at 350 degrees for the entire cheesecake (crust and filling).
        If I was you, I'd just keep an eye on it and once it looks almost fully set in the center, take it out. It should still be ever so slightly jiggly.
        The collar is part of the springform pan. Every springform pan has one.
        I don't use a water bath, but feel free to use one if you prefer.
        Wrap the outside of your springform pan very well will foil if you're going to do a water bath.
        I hope this helps. You're altering the recipe considerably so good luck. Just keep an eye on it and you should be ok.
        Take care,
        Renee

        Reply
    2. Joan says

      March 29, 2022 at 7:26 pm

      2 stars
      Too fluffy?

      Reply
      • Renée says

        March 30, 2022 at 8:00 am

        I'm not quite sure if this is a question or statement, Joan.
        Take care,
        Renee

        Reply
    3. Willie says

      February 12, 2021 at 4:28 pm

      5 stars
      You just can't go wrong with a classic like cherry cheesecake! This recipe worked perfectly for me, baked up creamy and delicious!

      Reply
      • Renée says

        February 12, 2021 at 4:53 pm

        Great to hear, Willie!
        Glad you enjoyed it!
        Take care,
        Renee

        Reply
    4. A_Kiasi says

      December 01, 2013 at 1:48 am

      What a bright and beautiful site. I so appreciate your kind comments about my son on my site last Sunday. You and your family's togetherness through "thick and thin" is a blessing. Your recipe is intrigues me. I'll have to give it a try.
      Best,
      Alaiyio

      Reply
    5. Sarah R says

      November 28, 2013 at 10:53 pm

      Probably my fave way to make taters!

      Reply
    6. Cindys Recipes says

      November 28, 2013 at 3:51 pm

      Using peanut oil sounds like a tasty idea!

      Reply
    7. Renee Goerger says

      November 27, 2013 at 8:17 pm

      Thank you so much, Paula. I'm trying to get the whole family on a green smoothie a day kick. They're not all tasty, but when they are, they're worth a post 😉

      Reply
    8. 01VanillaBean01 says

      November 27, 2013 at 4:24 pm

      Your drink glasses are fun and adorable and your smoothie does look very refreshing & healthy.

      Reply

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