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A baked cherry cheesecake on a glass cake stand.
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4.50 from 6 votes

Baked Cherry Cheesecake

A traditional and delicious creamy vanilla cheesecake with a tart cherry pie topping.
Prep Time15 minutes
Cook Time1 hour
cooling time2 hours
Total Time3 hours 15 minutes
Course: Dessert, Dessert - Cheesecake
Cuisine: American
Servings: 16 slices
Calories: 225kcal

Ingredients

For the crust:

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

For the cheesecake:

  • 4 packages (8 ounces) cream cheese softened to room temperature
  • 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

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: 1slice | Calories: 225kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 151mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg