Healthy Recipes Healthy Cookie & Dessert Recipes Healthy Cake Recipes Healthy Cheesecake Recipes Cherry Cheesecake Be the first to rate & review! 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. By Pam Lolley Pam Lolley Instagram Pam Lolley is a recipe tester and developer with Dotdash Meredith Food Studios. She received her Bachelor of Science degree from Mississippi University for Women in elementary education with a minor in psychology. After graduation she taught for a couple of years, but decided to follow her true passion of baking. She began a personal baking business, which led to a catering company. Pam started developing and testing recipes for the Southern Living Magazine Test Kitchen in 2003. She has developed several of the white Christmas cakes which grace the magazine's cover every December, as well as several other dessert recipes that have been cover-worthy. She has been in the test kitchens now for over 18 years. In her spare time, she loves spending time with her family, traveling, reading and, believe it or not, loves to cook and bake at home! EatingWell's Editorial Guidelines Published on March 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: Photographer / Antonis Achilleos, Prop Stylist / Kay Clarke, Food Stylist / Emily Nabors Hall Active Time: 15 mins Total Time: 13 hrs Servings: 16 Nutrition Profile: Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients Crust 1 cup graham cracker crumbs 3 tablespoons unsalted butter, melted 2 tablespoons granulated sugar Filling 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 Topping 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 Directions 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. 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. 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. 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. To serve: Remove the cheesecake from the pan and place on a serving platter. Top with the cherry mixture. Equipment 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. Rate it Print Nutrition Facts (per serving) 283 Calories 12g Fat 38g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved