Cheesecake with Cherry Topping


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the filling:

  • 4 (8-ounce) packages cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs

For the topping:

  • 2 cups fresh or frozen cherries, pitted
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 1/4 cup water


  1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with cooking spray and set aside.

  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until well combined. Press the mixture into the bottom of the prepared pan.

  3. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy. Gradually add the sugar and vanilla extract, and continue to beat until well combined. Add the eggs, one at a time, beating well after each addition.

  4. Pour the cream cheese mixture over the crust in the prepared pan. Smooth the top with a spatula.

  5. Bake the cheesecake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool to room temperature.

  6. While the cheesecake is cooling, make the cherry topping. In a medium saucepan, combine the cherries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries are soft, about 8-10 minutes.

  7. Remove the cherry topping from the heat and let cool to room temperature.

  8. Once the cheesecake has cooled, pour the cherry topping over the top, spreading it out evenly. Refrigerate the cheesecake for at least 2-3 hours, or until completely chilled and set.

  9. When ready to serve, remove the cheesecake from the pan and slice into wedges. Enjoy!