Description
This Cherry Cheesecake recipe features a walnut-graham crust, rich filling, and bright cherry topping—perfect for holidays or year-round indulgence.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped California walnuts
- 1/3 cup butter, melted and cooled
- 1/4 cup sugar (from the divided sugar)
Filling
- 24 oz cream cheese (three 8-oz packages), softened
- 1 1/2 cups sugar (remaining from divided)
- 6 large eggs
- 2 cups sour cream
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 teaspoons vanilla extract
Topping
- 21 oz can cherry pie filling
- 1 tablespoon grated lemon peel
- 1/2 teaspoon lemon juice
Instructions
- Preheat oven: Preheat to 325°F. Grease a 9-inch springform pan or line with parchment if preferred.
- Make the crust: In a bowl, mix graham cracker crumbs, chopped walnuts, melted butter, and 1/4 cup sugar. Press into the bottom of the prepared pan. Bake for 8–10 minutes. Let cool while you prepare the filling.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing after each. Beat in sour cream, cornstarch, lemon juice, and vanilla until fully combined.
- Pour and bake: Pour filling over the cooled crust. Smooth the top. Bake for 55–65 minutes or until the center is just set and the edges are lightly golden.
- Cool and chill: Turn off the oven and crack the door open. Let cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.
- Make the topping: In a small bowl, stir together cherry pie filling, grated lemon peel, and lemon juice.
- Assemble: Just before serving, spoon cherry topping over the chilled cheesecake. Slice and serve.
Notes
Room temp ingredients blend more smoothly and evenly.
To avoid cracks, don’t overmix the eggs and use a water bath if desired.
Cheesecake improves in flav&or and texture after chilling overnight.