Homemade cherry cheesecake with a buttery graham cracker crust, smooth almond-flavored filling, and a cherry swirl. This one’s a keeper—simple, creamy, and just the right amount of sweet.

Slice of homemade cheesecake with a cherry swirl. Fresh cherries nearby.

Cheesecake has been a favorite of mine for years, and I love how a simple fruit swirl can completely change its character. This cherry version is tangy, sweet, and just the right amount of indulgent. Plus, once you learn the basics of making cheesecake from scratch, it opens up a world of flavor possibilities!

Table Of Contents

Recipe At A Glance
Ingredients to make Crumb Cake
Variations & Customizations
How to Make Cherry Cheesecake
Recipe Tips for Making Cherry Cheesecake
Recipe Help & FAQs
More Dessert Recipes

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

Ingredients to make Crumb Cake

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.

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.

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.

Recipe Tips for Making Cherry Cheesecake

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

Why did my cheesecake crack?

Cracks happen when the cheesecake cools too quickly or the batter was overmixed. Letting it cool gradually in the oven helps prevent this.

Can I use frozen cherries?

Yes! Depending on the cherry, it may be sweeten, so start with a little less sugar.

How to Store Cherry Cheesecake

Store your cherry cheesecake in the refrigerator. Once fully cooled, cover it with plastic wrap or place it in an airtight container to keep it fresh. It will stay good for about 4 to 5 days. If you need to store it for a longer period, you can freeze it. Just wrap the cheesecake tightly in plastic wrap and aluminum foil, then store it in an airtight container. It can be frozen for up to 2 months. To thaw, place it in the refrigerator overnight before serving.

How do I know when it’s done?

The edges should be set, but the center should still have a slight wobble. It will firm up as it chills.

Cherry swirl cheesecake on a plate with a slice cut.

You’ve got to try this easy crumb cake! The warm blend of spices and the delicious maple cream sauce will really make your next brunch or dessert spread special. Enjoy!

More Dessert Recipes