Prep Time: 20 min
Bake Time: 1 h 10 min
Resting & Chill Time: 1 h + overnight chill
Servings: 10–12
Ingredients
For the Crust
- 1½ cups graham cracker crumbs (or digestive biscuit crumbs)
- 3 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Filling
- 32 oz (4 packets) cream cheese, softened
- ⅔ cup granulated sugar
- ¾ cup sour cream
- 2 teaspoons pure vanilla extract
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- 4 large eggs, room temp
For the Cherry Topping
- 1 (21 oz) can cherry pie filling or
- Fresh or frozen pitted cherries (≈ 3 cups) +
- ⅓ to ½ cup granulated sugar (adjust by tartness)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon lemon juice
Instructions
- Prep & Bake the Crust
Preheat your oven to 325 °F. Grease the bottom (and sides, lightly) of a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press that mixture firmly into the bottom of the springform pan (you can also bring it a little up the sides if you like). Bake for about 8–10 minutes, until set and slightly golden. Remove and let cool while you make the filling. - Make the Filling
In a mixing bowl or stand mixer fitted with paddle, beat cream cheese on medium speed until smooth and creamy (no lumps). Scrape down sides.
Add sugar, sour cream, vanilla, lemon juice, and salt. Beat until just combined.
Add the eggs one at a time, mixing on low speed and only until just incorporated (don’t overbeat). Scrape bowl as needed. - Bake in a Water Bath
Wrap the bottom of your springform pan in foil to prevent leaks. Pour the filling over the cooled crust.
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the side of the springform (water bath).
Bake at 325 °F for about 1 hour 10 minutes—or until the edges are set but the center still jiggles slightly when shaken. Turn off oven and leave the cheesecake inside with the door cracked open for 1 hour (this helps prevent cracks). Then remove and let cool to room temperature. - Chill Overnight
Cover the cheesecake (once cooled) and refrigerate at least 8 hours or overnight. This chilling time is crucial for good texture and clean slices. - Cherry Topping
If you’re using canned cherry pie filling, drain slightly and pour over the top just before serving or a couple hours before.
If making your own: In a saucepan, combine cherries, sugar, lemon juice, and water. Bring to a gentle boil. Mix cornstarch with a bit of cold water to make a slurry; stir into the cherry mixture to thicken. Remove from heat and cool. Spoon over the chilled cheesecake. - Serve
Run a thin knife around the inside edge of the springform to loosen. Release the ring. Slice with a sharp knife (wipe between cuts for neat slices). Serve with extra cherry topping or a scoop of whipped cream if you like.
Tips & Notes
- Bring your cream cheese, sour cream, eggs to room temp before mixing—no lumps, smoother texture.
- Avoid overmixing once eggs are added; too much air can cause cracks.
- Water bath + slow cooling = minimal cracking.
- The cherry topping is best added just before serving or a few hours ahead—so it doesn’t bleed into the cake too much.
- Cheesecake actually tastes better after a day—flavors settle and it slices more cleanly.
This version is creamy, balanced, and has that pop of cherry brightness that keeps each bite from being too heavy. It’s the kind of dessert people remember. Let me know how your first slice goes (and whether yours is cracked or perfect).