This decadent Cherry Cheesecake features a homemade cheesecake base topped with silky white chocolate ganache and bright, juicy cherries. It’s an elegant, crowd-pleasing dessert that balances creamy richness and fruity brightness.
If you like indulgent cheesecakes, try my red velvet cheesecake or turtle cheesecake recipes for more irresistible options.
This cherry cheesecake is a dessert worth making for any special occasion. A classic graham cracker crust supports an old-fashioned sour cream cheesecake filling. A layer of white chocolate ganache makes it extra decadent, while a topping of ruby-red cherry pie filling adds color and a bright fruity counterpoint. The result is elegant, richly flavored, and sure to impress.
Why You’ll Love This Cherry Cheesecake
- Rich, creamy texture: Sour cream combined with cream cheese creates a smooth, slightly airy filling that still feels decadently rich.
- Silky white chocolate ganache: The sweet, velvety ganache elevates the cheesecake and adds a luxurious mouthfeel.
- Beautiful presentation: The contrast of snowy ganache and vibrant cherries makes for an attractive centerpiece dessert for holidays or celebrations.
- Reliable technique: Baked gently in a hot water bath (bain-marie) for tender, crack-free results.
Types of Cheesecake
- New York-style: Dense and creamy, usually baked and often finished with a water bath for a smooth texture. Sour cream versions add tang and silkiness.
- No-bake cheesecake: Set in the fridge using stabilizers like gelatin, sweetened condensed milk, or whipped cream, which removes the need for baking.
- European-style: Lighter in texture and often made with quark or ricotta; these cheesecakes can incorporate dried fruit, nuts, or liqueurs for distinctive flavors.
What You’ll Need
This recipe has three main components—crust, filling, and ganache—plus the cherry topping. Here are the key ingredients:
Crust
- Graham cracker crumbs: Freshly crushed or store-bought.
- Unsalted butter: Melted and slightly cooled.
- Whole milk: A few tablespoons to bring the crust together.
Filling
- Cream cheese: Softened to room temperature for a lump-free batter.
- Granulated sugar
- Sour cream: Adds tang and creaminess; use at room temperature.
- Heavy cream: Whipped to add lightness.
- Eggs: Room temperature for even incorporation.
- Lemon zest: For brightness.
- Salt and vanilla: Balance and flavor—vanilla bean paste or extract both work.
White Chocolate Ganache & Topping
- White chocolate: Finely chopped for smooth melting.
- Heavy cream: To make the ganache glossy and creamy.
- Cherry pie filling: Canned for convenience or homemade if you prefer.
How to Make the Cherry Cheesecake
Making this cheesecake requires some time for assembly and chilling. Below is an overview of the steps; follow the recipe details for exact measurements and times.
Crust and Filling
- Make the crust: Mix graham cracker crumbs with melted butter and a few tablespoons of milk. Press into a greased 9-inch springform pan and bake at 325°F for 10 minutes.
- Prepare the filling: Beat cream cheese until smooth, then add sugar, sour cream, and whipped heavy cream. Add eggs one at a time, then stir in lemon zest, salt, and vanilla until fully combined.
Assemble and Bake
- Set up the water bath: Preheat oven to 325°F. Pour two cups of water into a roasting pan and place it on the bottom rack; bake the cheesecake on the rack above the pan so it benefits from gentle steam.
- Fill the crust: Pour the filling into the pre-baked crust and tap the pan gently to release air bubbles.
- Bake: Bake about one hour, until the edges are set but the center still has slight wobble.
- Cool gently: Turn off the oven and crack the door open; let the cheesecake cool in the oven for an hour to prevent cracks, then remove to cool completely and chill at least 4 hours or overnight.
Finish and Serve
- Make the ganache: Warm white chocolate with heavy cream in short intervals, stirring until smooth. Allow to cool slightly until it thickens enough to spread.
- Assemble: Spread the ganache over the chilled cheesecake and allow it to set, then spoon the cherry pie filling on top. Garnish with fresh cherries or mint if desired. Slice and serve.
Recipe Tips
Small details make a big difference with cheesecakes. Follow these tips for a smooth, beautiful result.
- Room temperature ingredients: Ensure cream cheese, sour cream, eggs, and milk are at room temperature so the batter blends smoothly.
- Water bath: Baking above a water bath provides gentle steam that prevents rapid temperature changes. If you submerge the pan, wrap the springform in foil to avoid leaks.
- Slow cooling: Leaving the oven door slightly ajar during the first cooling hour reduces the chance of cracks by avoiding sudden temperature shifts.
- Fresh cherries: For a lighter topping, use pitted halved fresh cherries arranged over the ganache instead of canned filling.
- Black Forest variation: Use chocolate graham crackers for the crust and drizzle melted dark chocolate over the white chocolate ganache for a richer profile.
How to Store Cheesecakes
Refrigerate the cheesecake in an airtight container for 3 to 5 days. To freeze, wrap tightly in plastic wrap and foil; whole cakes or individual slices keep up to 2 months. Thaw in the refrigerator before serving.
More Decadent Dessert Recipes
- Cream Cheese Brownies
- Easy Tiramisu
- Instant Pot Pumpkin Cheesecake
- Easy Crème Brûlée
- Chocolate Fondue
Cherry Cheesecake
by Katerina | Easy Weeknight Recipes
This decadent Cherry Cheesecake combines homemade cheesecake with white chocolate ganache and juicy cherries.
Prep Time: 35 minutes
Cook Time: 1 hour
Cooling and Resting: 6 hours
Total Time: 8 hours
Servings: 12
Ingredients
For the Cheesecake Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 tablespoons whole milk
For the Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 1 cup heavy cream, whipped
- 2 large eggs, room temperature
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 4 tablespoons vanilla bean paste or extract
White Chocolate Ganache
- 6 ounces white chocolate, chopped
- 1/4 cup + 1 tablespoon heavy cream
- 1 (21-ounce) can cherry pie filling
Instructions
Cheesecake Crust
- Preheat oven to 325°F and grease a 9-inch springform pan.
- Combine graham cracker crumbs with melted butter and milk until evenly moistened.
- Press the mixture into the bottom and up the sides of the pan and bake 10 minutes. Cool slightly.
Filling
- Beat softened cream cheese until smooth. Whip heavy cream to medium peaks in a separate bowl (about 3–4 minutes).
- Fold whipped cream, sugar, and sour cream into the cream cheese until combined.
- Add eggs one at a time, mixing after each. Stir in lemon zest, salt, and vanilla.
Assembling and Baking
- Place a roasting pan with 2 cups water on the bottom oven rack. Put the cheesecake on the rack above it and bake about 1 hour until edges are set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Remove and cool to room temperature, then refrigerate at least 4 hours or overnight.
White Chocolate Ganache & Final Assembly
- Heat white chocolate with heavy cream in short bursts, stirring until completely melted and smooth. Let thicken slightly.
- Spread the ganache over the chilled cheesecake and let it set. Spoon cherry pie filling over the ganache and garnish as desired. Slice and serve.
Equipment
- Stand mixer or hand mixer
- 9-inch springform pan
Notes
- Room temperature ingredients: Using room-temperature dairy and eggs produces a smoother batter.
- Water bath: Baking above a water bath reduces cracking. If submerging, wrap the pan in foil to prevent leaks.
- Slow cooling: Cracking the oven door slightly during the first cooling hour helps avoid sudden temperature changes.
- Storage: Refrigerate up to 5 days in an airtight container. Freeze well-wrapped up to 2 months; thaw in the refrigerator.
Nutrition
Calories: 751 kcal | Carbohydrates: 59 g | Protein: 9 g | Fat: 54 g | Saturated Fat: 31 g | Sugar: 36 g
Nutritional info is an estimate and provided as a courtesy. Values may vary according to ingredients and preparation methods.