Old-Fashioned Baked Cherry Cheesecake

A baked cherry cheesecake on a glass cake stand.

4.58 from 7 votes

This old-fashioned baked cherry cheesecake features a buttery graham cracker crust, rich vanilla cheesecake filling, and a tart cherry pie topping. It’s a classic make-ahead dessert for holidays, celebrations, and family gatherings.

Prep Time15

Cook Time1

cooling time2

Total Time3 15

Course: Dessert, Dessert - Cheesecake

Cuisine: American

Keyword: baked cherry cheesecake, cheesecake with cherry topping, cherry cheesecake, old-fashioned cherry cheesecake, traditional baked cherry cheesecake

Servings: servings

Calories: 259kcal

Author: Renee Goerger

Equipment

Ingredients

For the crust:

2½ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons butter melted

For the cheesecake:

4 packages (8 ounces each package) cream cheese softened to room temperature
1½ cups granulated sugar
¾ cup milk
4 large 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

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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 prepared crumbs firmly and evenly into the bottom and partially up the sides of a prepared 9" springform pan that has been sprayed liberally with baking spray.
Place the pan with the crumb crust onto a parchment lined baking sheet.
Bake the crust for 10 minutes in the preheated oven.
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 thoroughly mixed and creamy.
Add the eggs (one at a time) and blend after each addition.
Blend in the vanilla extract, lemon zest and the flour, scraping the sides of the bowl down as needed.
Carefully pour the cheesecake filling into the prepared springform pan, using an offset spatula to evenly smooth the filling in the pan.
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 allow it to cool for 15 minutes.
Run a butter knife or offset spatula gently around the sides of the springform pan to loosen the cheesecake from the sides of the pan before unlatching the collar.
Once the collar is unlatched, allow the cheesecake to cool for an additional 10-15 minutes.
Remove the entire collar from the cake and allow the cheesecake to cool completely for at least 4 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 individual slices for 2 hours.

Once the slices are frozen, wrap each cheesecake slice in two layers of plastic wrap, or in individual airtight freezer containers. Label and date. Freeze for up to 2 months.

Thaw in the refrigerator overnight.

Nutrition