Baked Cherry Cheesecake
Nothing beats a classic baked cheesecake — unless you top it with a glossy homemade cherry compote. This baked cherry cheesecake is everything you love about traditional cheesecake: rich, smooth, never too sweet, with a buttery graham cracker crust that holds it all together.
When cherry season hits, this is the first dessert I bake for family or guests. It’s simple to make, holds up beautifully in the fridge, and always gets rave reviews. You can use fresh or frozen cherries for the topping, so you don’t have to wait for cherry season to enjoy it!
I love making cheesecake when we entertain guests. It’s one of those desserts that feels special without being too fussy. One summer, I couldn’t decide between making a blueberry, strawberry, or cherry cheesecake, so I baked one classic cheesecake and left all three toppings as options on the side.
Of course, everyone kept raving about the toppings, piling on cherries, strawberries, and blueberries all at once. Since then, they always ask me, “Will you make multiple toppings again?” I’ll admit, it was extra work prepping all those sauces, but everyone is still talking about that cheesecake, so I guess it was worth it.
Why You’ll Love This Baked Cherry Cheesecake
- Classic flavor: Timeless baked cheesecake with a fresh cherry twist.
- Easy prep: No complicated steps — just bake, chill, top, and enjoy.
- Customizable: Use fresh or frozen cherries, or even cherry pie filling if you’re short on time.
- Make ahead: Perfect for holidays, birthdays, or whenever you need a dessert, you can prep the day before.
Ingredients and Substitutes
- Cream Cheese: Full-fat cream cheese for the creamiest texture. Mascarpone works too, but it will be lighter.
- Sour Cream: Adds a slight tang and keeps the filling smooth. Greek yogurt can be used in a pinch.
- Sugar: Use granulated sugar — adjust sweetness to taste.
- Eggs: Large, room-temperature eggs help bind the filling.
- Cornstarch: Thickens the filling for clean slices. You can swap for all-purpose flour if needed.
- Lemon Juice: Brightens the flavor. A little zest works too.
- Graham Crackers: Classic cheesecake crust. Digestive biscuits or tea biscuits also work.
- Butter: Helps bind the crust — unsalted is best.
- Cherries: Fresh or frozen. If using frozen, thaw and drain first. Cherry pie filling works for convenience.
- Cornstarch (for topping): Thickens the cherry compote for a glossy finish.
Step-by-step: Baked cherry cheesecake
1️⃣ Prepare the Crust
- Preheat oven to 350°F / 177°C.
- Crush graham crackers, mix with sugar and melted butter.
- Press into a 9-inch springform pan. Bake for 10 minutes. Cool. Lower oven to 300°F / 150°C.
2️⃣ Make the Cheesecake Filling
- In the bowl of a stand mixer, beat cream cheese and sugar until smooth.
- Add sour cream, lemon juice, and cornstarch. Mix well.
- Add eggs one at a time, mixing gently to avoid air bubbles.
- Pour filling over the cooled crust.
3️⃣ Bake
- Wrap the pan in foil and place it in a water bath.
- Bake for 60–70 minutes or until edges are set and center is slightly jiggly.
- Turn off the oven, crack the door, and cool for 30 minutes.
- Run a knife around the edge to prevent cracks. Chill at least 6 hours or overnight.
4️⃣ Make the Cherry Topping
- In a saucepan, cook cherries, sugar, and lemon juice over medium heat until cherries soften.
- Mix cornstarch with water, stir into cherries, and cook until thick and glossy. Cool completely.
Pro tip – If there’s too much syrup or liquid in the cherry topping, strain it (or it will drip down looking messy). You can serve it on the side or use it as a cherry syrup in cocktails, desserts, and more.
5️⃣ Assemble and Serve
- Whip the heavy cream to soft peaks and add a generous amount on top of the cheesecake in the center.
- Spoon the cherry topping over the whipped cream.
- Garnish with extra fresh cherries if desired.
- Wipe the knife between cuts for clean slices.
Tips for Success
- Always use room-temperature ingredients for a smooth batter.
- Don’t overmix once eggs are added to avoid cracks.
- Bake in a water bath for that creamy, custardy texture.
- Chill fully — overnight is best — for the neatest slices.
- Use fresh or frozen cherries, but drain frozen cherries well so the topping isn’t watery.
- Baked blueberry cheesecake
- Baked strawberry cheesecake, or Strawberry Jello Cheesecake
- Classic Baked Mango Cheesecake, or No-Bake Mango Cheesecake
- Baked cheery Cheesecake
- Baked Chocolate Cheesecake or Baked Chocolate Cherry Cheesecake
- See all cheesecake recipes
Frequently asked questions
While not strictly required, a water bath helps your cheesecake bake evenly and prevents cracks by maintaining gentle, moist heat. It’s especially helpful for creamy, custard-style cheesecakes like this one.
Your cheesecake batter may curdle if the cream cheese or eggs are too cold when mixing, causing lumps or a split appearance. Always use room-temperature ingredients and mix on low speed to keep the batter smooth.
Cracks usually happen from overmixing the batter, baking at too high a temperature, or sudden cooling. They’re harmless but can be prevented with gentle mixing, using a water bath, and cooling gradually in the oven with the door cracked.
Use room-temperature ingredients.
Don’t overmix once you add the eggs.
Bake in a water bath.
Run a knife around the edge after baking so the cake can shrink without cracking.
Let the cheesecake cool slowly before chilling.
Baked Cherry Cheesecake Recipe
A classic cheesecake is made better with a cherry pie filling on top. You'll be surprised at how delicious a cheesecake tastes when it is baked over Graham cracker crust. Watch the video to see how easy this is to make
Video
Ingredients
- 200 g (7 oz) Graham crackers
- 60 g (¼ cup) Butter unsalted
- 2 – 4 tbsp (60 g) Sugar
- 680 g (24 oz) Cream cheese room temperature
- 240 g (1 cup) Sour cream room temperature
- 200 g (1 cup) Sugar
- 4 tbsp (4 tbsp) Cornstarch cornflour
- 4 large Eggs
- 1 tbsp Lemon juice
- ½ tsp Salt
- 1 tbsp Vanilla extract
- 250 g (8 oz) Cherries
- 80 g (⅓ cup) White sugar per taste
- 1 tbsp Cornstarch
- 1 tbsp Lemon juice
- 120 ml (½ cup) Water (divided)
- 120 ml (½ cups) Heavy cream
Method
- Preheat oven – Preheat the oven at 350°F / 177°C/ Gas Mark 3.
- Prepare pan – Wrap the outside of a 9-inch springform pan in aluminum foil. We will also need a roasting rack larger than the springform pan.
- Prepare the Crust – In a food processor, crush the graham crackers, mix with sugar, and add melted butter. Press into the springform pan. Bake for 10 minutes. Cool. Lower oven to 300°F / 150°C.200 g Graham crackers, 60 g Butter unsalted, 2 – 4 tbsp Sugar
- Make the Cheesecake Filling – In the bowl of a stand mixer with the whisk attachment, cream the cream cheese and sugar until smooth. Add sour cream, lemon juice, and cornstarch. Mix well. Add eggs one at a time, mixing gently to avoid air bubbles. Pour filling over the cooled crust.680 g Cream cheese room temperature, 240 g Sour cream , 200 g Sugar, 4 tbsp Cornstarch cornflour, 4 large Eggs, 1 tbsp Lemon juice, ½ tsp Salt, 1 tbsp Vanilla extract
- Bake – Wrap pan in foil and place in a water bath. Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack open the door, and let it cool for 30 minutes. Run a knife around the edge to prevent cracks. Chill at least 6 hours or overnight.
- Make the Cherry Topping – In a saucepan, cook the cherries, sugar, and lemon juice over medium heat until the cherries have softened. Mix cornstarch with water, then stir it into the cherries and cook until the mixture is thick and glossy. Cool completely. Pro tip – If there's too much syrup or liquid in the cherry topping, strain it (or it will drip down looking messy). You can serve it on the side or use it as a cherry syrup in cocktails, desserts, and more.250 g Cherries, 80 g White sugar, 1 tbsp Cornstarch, 1 tbsp Lemon juice, 120 ml Water (divided)
- Assemble and Serve – Whip the heavy cream to soft peaks and add a generous amount on top of the cheesecake in the center. Spoon the cherry topping over the whipped cream. Garnish with extra fresh cherries if desired. Wipe the knife between cuts for clean slices.120 ml Heavy cream
Notes
? Tips for Success
✅ Always use room-temperature ingredients for a smooth batter.✅ Don’t overmix once eggs are added to avoid cracks.
✅ Bake in a water bath for that creamy, custardy texture.
✅ Chill fully — overnight is best — for the neatest slices.
✅ Use fresh or frozen cherries, but drain frozen cherries well so the topping isn’t watery.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Mini Cheesecakes – blackberry, blueberry, or raspberry.
- no-bake cheesecake, no-bake mango,
- Cheesecake tarts such as chocolate cheesecake tart, mini chocolate cheesecake tarts, lemon cheesecake tarts.
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I absolutely love cherries but never tried them on a cheesecake. It sounds like a winning combination, I cannot wait to try it!
Graham cracker crust is always the way to go when making a cheesecake! Your recipe sounds delicious! Excited to give it a try soon!
I was hesitant on using lemon juice but it turned out even more tasty! Thank you for this sweet treat.
Thank you, Tara.
We loved this cheesecake! It was so creamy and a perfect compliment to the graham crust. The cherries were the perfect topper!
Thank you for the lovely feedback, Kim.
Omg cheesecake perfection! The cherry topping was so good! And thanks the for the tips – came out perfect.
I’m so ready for cherry season! We have a big tree and always get so many cherries. This cheesecake will definitely be the first thing I make with them!
Oh my love cherries, love cheesecake this was heaven!
I love a classic piece of cheesecake. Nothing beats it!
This turned out so creamy and decadent! Can’t wait to make again! 🙂
Thank you, Kris
This cheesecake looks absolutely amazing! I can’t wait to give it a try this weekend!