The Cherry Swirl is Everything!
Homemade cherry cheesecake has a buttery graham cracker crust, a smooth almond-flavored filling, and a delicious cherry swirl. It’s simple, creamy, and perfectly sweet. I love how a fruit swirl can transform cheesecake. This cherry version is tangy and indulgent, and once you master the basics, you can explore countless flavor possibilities!
Recipe At A Glance
Texture & Flavor: Smooth, rich, and creamy with a buttery, slightly crunchy crust and a bright cherry swirl.
Effort Level: Moderate—takes some time but is completely doable with simple steps.
Special Equipment: Springform pan, roasting pan for a water bath.
Make-Ahead Friendly: Best when chilled overnight for the perfect texture
Cherry Cheesecake Ingredients
- Graham Cracker Crust: graham crackers crumbs, sugar, and butter. I love the ease of using premade crumbs, but you could also use about 12 graham cracker sheets and process them into crumbs.
- Cream cheese – The star of the cheesecake, providing the signature rich and creamy texture. Use full-fat for the best results.
- Sour cream – Balances the heaviness of cream cheese with a little tang and smoothness. Greek yogurt can be a substitute.
- Granulated sugar – Sweetens and helps with structure.
- Almond extract – You could definitely use vanilla here, but almond and cherry just go so well together!
- Lemon juice – Brightens the flavor and adds a slight tang that balances the sweetness. Fresh is best!
- Salt – Balances sweetness and enhances all the flavors.
- Eggs – Essential for structure and creaminess, binding everything together. Add them one at a time for the smoothest texture.
- Cherries + sugar: Both fresh and frozen cherries work well for creating a thick syrupy jam to swirl into the cheesecake batter.
How to Make Cherry Cheesecake
Prepare the Crust: Mix graham cracker crumbs with sugar and melted butter. Press into a springform pan and bake. Let it cool.
Make the Cherry Swirl: Cook cherries with sugar and water until they break down. Blend until smooth and cool completely.
Mix the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add sour cream, vanilla, lemon juice, and salt. Mix in eggs one at a time.
Assemble: Pour half the cheesecake mixture over the crust. Add spoonfuls of cherry sauce and swirl with a knife. Repeat with the remaining batter and cherry sauce.
Bake in a Water Bath: Tap the pan to remove air bubbles, place in a roasting pan, and carefully pour hot water around it. Bake until the edges are set, and the center is slightly jiggly.
Cool & Chill: Let the cheesecake cool gradually in the oven, then refrigerate overnight before serving.
Cherry Cheesecake
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 3 tablespoons granulated sugar
Cheesecake Filling:
- 32 ounces cream cheese room temperature
- 8 ounces sour cream full fat, room temperature
- 1 cup granulated sugar
- 1 teaspoon almond extract
- 1 tablespoon lemon juice
- ½ teaspoon salt
- 4 large eggs room temperature
Cherry Swirl:
- 2 cups cherries pitted
- ½ cup granulated sugar
- ⅓ cup water
Instructions
- Prepare the Crust: Preheat oven to 325°F. Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture into the bottom of a springform pan. Bake for 8-10 minutes. Remove from oven and allow to cool.
- Make the Cherry Swirl: Add cherries, sugar, and water to a saucepan. Cook over medium heat for 8-10 minutes until cherries begin to break down. Blend until smooth and set aside to cool completely.
- Mix Cheesecake Filling: In a stand mixer, beat cream cheese and sugar on medium-low speed until smooth. Add sour cream, vanilla, lemon juice, and salt. Continue to mix on low speed. Add eggs one at a time, mixing after each addition until just combined.
- Assemble: Pour half the cheesecake batter into the cooled crust. Add spoonfuls of cherry sauce and swirl gently with a knife or toothpick. Repeat with the remaining batter and cherry sauce.
- Bake in a Water Bath: Wrap the springform pan in heavy-duty aluminum foil to prevent leaks. Place the pan in a roasting pan and pour hot water halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Turn off the oven and allow the cheesecake to cool for 1 hour with the oven door slightly open. Transfer the cheesecake to a wire rack to cool completely. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, before serving.
Variations + Customizations
Crust Options: Swap graham crackers for chocolate cookies or vanilla wafers.
Fruit Swaps: Try raspberries, blueberries, or even a mixed berry swirl.
Topping Ideas: Add a dollop of whipped cream, chocolate drizzle, or extra cherry sauce on top.
Lighter Version: Use Greek yogurt instead of sour cream for a slight reduction in richness.
Recipe Tips
- Room Temperature Ingredients: Cream cheese, eggs, and sour cream blend better when not cold.
- Avoid greasing the springform pan: The batter needs to cling to the sides as it bakes to rise evenly. If the pan is greased, the cheesecake may pull away too soon, leading to cracks or a sunken center.
- Prevent a water leak!: Tightly wrap the outside of the springform pan with heavy-duty aluminum foil. Make sure it’s secure and covers the bottom and sides to create a watertight seal. This will keep the cheesecake from absorbing any water and ensure it bakes evenly.
- Chill Overnight: Cheesecake firms up and develops its best texture after chilling.
- Run a Knife Around the Edge Before Releasing the Pan: This prevents tearing.
- If You Get Cracks: You can cover the cheesecake with extra cherry sauce or whipped cream—no one will notice! Another fun trick is to wet your finger and gently rub the crack together until it disappears. But don’t worry too much; it’s going to be delicious, and there’s no need to stress!
Recipe Help & FAQs
