Cherry Cheesecake

This super-creamy cherry cheesecake is tangy and light, with a sweet cherry topping that makes it special. Fresh in-season cherries are bright and vibrant, but frozen cherries work well too.

Cherry Cheesecake
Photo: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall
Active Time:
15 mins
Total Time:
13 hrs
Nutrition Profile:



  • 1 cup graham cracker crumbs

  • 3 tablespoons unsalted butter, melted

  • 2 tablespoons granulated sugar


  • 3 (8 ounce) packages reduced-fat cream cheese, softened

  • ½ cup light sour cream

  • 1 ½ cups granulated sugar

  • 4 large eggs

  • 3 tablespoons all-purpose flour

  • 1 tablespoon lemon juice

  • 2 teaspoons vanilla extract


  • 2 cups fresh cherries, pitted, or frozen cherries, thawed and drained

  • ¼ cup granulated sugar

  • 1 tablespoon lemon juice

  • 4 tablespoons water, divided

  • 1 tablespoon cornstarch


  1. To prepare crust: Preheat oven to 400°F. Coat a 9-inch springform pan with cooking spray. Stir graham cracker crumbs, melted butter and 2 tablespoons sugar together in a small bowl until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake until lightly browned, 5 to 6 minutes. Let cool completely on a wire rack, about 30 minutes. Wrap the outside of the pan with heavy-duty foil or a double layer of regular foil. Reduce oven temperature to 325°F.

  2. To prepare filling: Beat cream cheese and sour cream in a medium bowl with an electric mixer on medium speed until smooth, 3 to 4 minutes. Gradually add 1 1/2 cups sugar and beat until smooth and combined, about 1 minute. Add eggs, one at a time, beating just until incorporated after each addition, about 1 minute. Beat in flour, lemon juice and vanilla just until combined, about 1 minute. Pour the mixture into the cooled crust. Place the springform pan in a large roasting pan; add hot water to the outer pan to a depth of 1 inch.

  3. Bake until the center is slightly jiggly, 1 hour to 1 hour, 15 minutes. Remove from the oven; let stand in the water bath for 10 minutes. Run a sharp knife around the outside edge of the cheesecake. Remove the cake pan from the water bath; cool the cheesecake in the pan on the rack to room temperature, about 3 hours. Cover and refrigerate for at least 8 hours.

  4. To prepare topping: Combine cherries, sugar, lemon juice and 3 tablespoons water in a small heavy saucepan; bring to a boil over medium-high heat. Cook, stirring often, until the sugar is dissolved and the cherries release their juices, about 2 minutes. Combine cornstarch and the remaining 1 tablespoon water in a small bowl; stir into the cherry mixture and return to a boil. Reduce heat to medium and cook, stirring constantly, until the liquid thickens and looks syrupy, about 1 minute. Remove from heat and cool completely. Refrigerate for at least 1 hour.

  5. To serve: Remove the cheesecake from the pan and place on a serving platter. Top with the cherry mixture.


9-inch springform pan

To make ahead

Cover and refrigerate cake and topping separately for up to 3 days. Top cake with cherry topping just before serving.

Nutrition Facts (per serving)

283 Calories
12g Fat
38g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 slice
Calories 283
% Daily Value *
Total Carbohydrate 38g 14%
Dietary Fiber 1g 4%
Total Sugars 30g
Added Sugars 25g 50%
Protein 5g 10%
Total Fat 12g 15%
Saturated Fat 7g 35%
Cholesterol 82mg 27%
Vitamin A 721IU 14%
Vitamin C 2mg 2%
Vitamin D 11IU 3%
Folate 12mcg 3%
Vitamin K 1mcg 1%
Sodium 231mg 10%
Calcium 77mg 6%
Iron 1mg 6%
Magnesium 5mg 1%
Potassium 89mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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