Classic Baked Cherry Cheesecake starts with a basic cheesecake recipe then adds delicious graham cracker crust, sweet cherries and creamy cream cheese. A classic favorite and so much easier than you may think!
As I am typing this, Christmas is around the corner. This classic baked cherry cheesecake would be great for the Christmas season to take to family, friends or coworkers. This cheesecake would be fabulous to take to the company Christmas party.
That said, if you are reading this, say in JULY or something like that, you could take this baked cheesecake to a 4th of July picnic or a birthday party. It is so good. It is so easy. And everyone will rave about it.
I believe there are those that feel a baked cheesecake takes too much time or is way to complicated to make. Trust me, it is not too complicated to make.
It really is only a few ingredients and also so versatile. It really starts with a basic cheesecake recipe that you can easily add OREO cookies, chocolate chips or even raspberries for a twist.
Plain cheesecake with a variety of toppings is what the hubby likes so that is what I make the most.
Of course, a coffee cheesecake would be rather tasty as well, wouldn't you say?
I have made a Raspberry Cheesecake on Baking With Mom with tips to make the perfect cheesecake. I find letting the cheesecake cool in the oven with the door open really does help prevent the split on the top of the cheesecake.
Of course, if you are spreading cherries on the top of the baked cheesecake, then a split really doesn't matter too much. Then again, you know it is there. That is enough to want to prevent the split, right?
The ingredients you need are:
- Cream cheese : It must be Philadelphia. It just must. Philadelphia cream cheese has a zing to it that makes the cheesecake sparkle. No really, it does.
- Sour cream: Any brand will do.
- Graham Cracker Crumbs
- White Sugar
- 9 in Springform pan: If you don't have one, I would get one. The pan is also great to use for this delicious cinnamon streusel coffee cake.
Graham cracker crust
The crust is made up of graham cracker crumbs that you crush in either a food processor or a good old fashioned rolling pin. It is also important to add either butter or margarine (it doesn't matter which) to help the crumbs stick together to form the crust.
Now, the debate is to add sugar to the crumb mixture. Most do. I, however, usually don't. I don't really notice a difference in something as sweet as cheesecake and if you can cut out a little sugar why not, right?
You can find a complete recipe for Graham Cracker Crust here.
Simply mix the ingredients
To make the cheesecake, you simply mix the ingredients. I recommend using a hand held mixer or stand mixer.
Don't overmix the eggs!
A key to successful cheesecake is to not overmix the eggs or your cheesecake will start to taste a little like an omelet. The key is to mix the eggs one at a time just until incorporated.
Then let it be.
Let the cheesecake cool gradually. Don't just take it out of the oven. After baking, let the cheesecake stay in the oven, while the oven is off and the oven door slightly open.
If you need other tips on how to bake the perfect cheesecake, be sure to check out the FAQ in this Strawberry Raspberry Cheesecake post.
Classic Baked Cherry Cheesecake
- 32 oz Philadelphia Cream Cheese softened
- ½ cup sugar
- 4 eggs
- 1 cup sour cream
- 2 teaspoon vanilla
- 9.4 oz canned cherry pie filling
Graham cracker crust
- 2 cups graham cracker crumbs
- 4 T butter melted
- Preheat oven to 325° F
For the graham cracker crust
- Mix graham cracker crumbs and butter together and place in a greased springform pan. Make sure to place the crumbs up the sides as well. Set aside.
For the cheesecake
- In a large bowl, mix together cream cheese and sugar until well blended, using a hand mixer or standing mixer
- Mix in sour cream and vanilla
- Blend in eggs, one at a time, just until mixed in
- Pour into lightly greased pan. Bake at 325° for 50 minutes or until center is set and toothpick comes out clean
- Turn off oven and let cool in oven with door open (about ½ hour), propped open with hot pads
- Remove and let cool completely in fridge. Spread cherry filling on top of cooled cheesecake. Serve
- Refrigerate leftovers