Picture this: creamy, tangy, fruity, juicy, sweet, and crunchy all rolled into one bite. Do I have your attention now? :p This baked cherry cheesecake delivers on all accounts, spiked with almond extract to enhance the flavor in the homemade cherry sauce that's beautifully swirled into the batter. Now let me show you how to make it!
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
If you've never made a cheesecake before, it might seem daunting. Yes, technically there's a lot that could go wrong. But don't worry! I've made dozens and dozens of cheesecakes, and I'll share all my secret tips with you, so you can create the perfect cheesecake with ease. Because that's what baking besties are for. 😉
The texture of this cheesecake is (of course) light, fluffy, and creamy. And the cinnamon-sweet flavor of the graham cracker crust is literally so perfect with the fruity cherries and tangy cheesecake. I mean, spiced + sweet + fruity + tangy = heaven in the humble form of cherry cheesecake.
And speaking of cherry sauce, I love making desserts from scratch, which is why I make the sauce on the stove with whole pitted cherries. I tested this recipe with fresh, frozen, and canned cherries and all three options work! But you could swap out canned cherry pie filling to save time (and dishes).
Growing up in Germany, we'd eat Kirsch Käsekuchen which is the German version of cherry cheesecake. Traditional Käsekuchen usually made with quark instead of cream cheese. But I prefer using cream cheese, since it's more stable and a lot less likely to crack.
This cheesecake was inspired by my other cherry recipes, since frozen and canned cherries are great substitutes for fresh cherries when they aren't in season. So if you have a hankering for these sweet/tart fruits (did you know cherries aren't berries?!), try my braided cherry strudel, easy cream cheese cherry torte, and German sour cherry cake.
Now let's talk toppings. Honestly, the swirl on this cheesecake is so aesthetic, you won't want to cover it up! But after slicing it, I love adding whipped cream and fresh cherries on top.
Behind the Scenes - Creating the Perfect Cherry Cheesecake
- Graham Cracker Crust - The sweetness and crunchiness of graham cracker crust is perfect with the gooey cherry sauce and fluffy cheesecake.
- Tangy Cheesecake - In addition to 4 whole blocks of cream cheese (oh yeah, we're going there) I add Greek yogurt for a tangy flavor that lightens the texture of the cheesecake.
- Cherry Sauce Swirl - Yes, it's true - I've found yet another use for my tried-and-true cherry sauce in this cheesecake, in addition to all my beloved Black Forest dessert recipes.
Maximum Cherry Flavor
Did you know that almond enhances the flavor of cherries? That's why I add the flavor of almond two ways in this cherry cheesecake. For scientific purposes, of course.
- Almond Extract - You can swap out vanilla extract, but almond extract amps up the fruity flavor of the cherry swirl.
- Almond Flour - Adding a little almond flour in the crust gives it a nutty flavor and slightly softer texture. You can use either blanched almond flour or almond meal.
- Bonus - Watch my video to learn how and why cherries cooked with the pits still inside have a more almond-like flavor!
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a mixing bowl, combine the graham cracker crumbs, almond flour, melted butter, brown sugar, and salt.
2. Spread the mixture into a springform pan and press it down in an even layer. Bake for 15 minutes.
3. Combine the cherries, water, and granulated sugar in a small saucepan. Bring to a boil on medium-high heat.
5. Beat the cream cheese for 4 to 6 minutes on low speed, until it is smooth.
7. Mix in the almond extract and lemon zest.
9. Add the plain Greek yogurt and mix on a low speed until it's fully combined.
11. Dollop the cooled cherry sauce on top and drag a knife through the batter to swirl it.
4. Whisk the remaining water with cornstarch. Add to the boiling saucepan of cherries, and boil for one minute.
6. Add the sugar and salt, and mix for another 4 minutes on low speed.
8. Mix in the eggs and egg yolks one at a time.
10. Pour the cheesecake batter onto the cooled graham cracker crust.
12. Bake in a water bath then cool very slowly. Refrigerate overnight, then slice & enjoy!
Carissa's Kitchen Tip
Whatever you do, remember this: avoid rapid temperature changes in your cheesecake to prevent it from cracking.
The water bath helps regulate the temperature of the cheesecake as it bakes. Then leave your oven door cracked open to allow the cheesecake to slowwwwly start cooling.
Top Tips to Prevent Cracked Cheesecake
Now listen, it's very possible your cheesecake may crack juuuust a little due to the texture of the cherry swirl. But to avoid giant rupture, make sure all your ingredients are at room temperature.
- Eggs: Your eggs need to be at room temperature when you add them into your cheesecake batter. If you forget to set them out, watch my video here on how to warm them in hot water.
- Cream Cheese: The same goes for your cream cheese - it's too stiff to mix when it's cold. To soften cream cheese fast, watch my video hack.
Variations
- Chocolate - Instead of plain cheesecake, make a decadent chocolate cherry cheesecake.
- Sour Cream - If you don't have Greek yogurt, you can swap out sour cream.
- Dairy Free - I love making my cream dairy free cheesecake since I don't have to pop a Lactaid with every slice (IYKYK). It's really similar, with just a few ingredient swaps.
Hungry for more cheesecake recipes? I don't blame you - I could eat cheesecake every day (if it didn't take two days to make... lol) Don't miss my chocolate mousse cheesecake, tangy blueberry lemon cheesecake, and festive birthday cake cheesecake.
Storage
Fridge: Store your baked cherry cheesecake in an airtight container or wrapped in plastic wrap for up to 5 days in the fridge.
Freezer: Store the whole cheesecake or individual slices in an airtight container for up to 3 months in the freezer.
Related Recipes
Looking for more easy cake recipes like this? Try these:
Cherry Cheesecake
Ingredients
Graham Cracker Crust
- 1½ cups graham crackers crumbs (one sleeve or 9 whole crackers)
- ½ cup almond flour
- 5 Tablespoons unsalted butter, melted
- 2 Tablespoons brown sugar
- ¼ teaspoon salt
Cherry Sauce
- 2 cups pitted cherries (fresh, frozen, or canned)
- 3 Tablespoons water, divided
- 2 Tablespoons granulated sugar
- 1 Tablespoon cornstarch
Cheesecake
- 32 ounces cream cheese, at room temperature (4 blocks)
- 1¼ cups granulated sugar
- ½ teaspoon salt
- 2 teaspoons almond extract
- Zest from one lemon (about 2 teaspoons)
- 4 whole eggs, at room temperature
- 2 egg yolks, at room temperature
- 1 cup plain Greek yogurt, at room temperature
Instructions
Make the Crust
- Preheat the oven to 350°F. Make sure an oven rack is in the middle of the oven. Grease a 9-inch or 10-inch springform pan and tightly wrap the outside of the pan with at least two sheets of large aluminum foil (18 inches long).
- In a large mixing bowl, mix the graham cracker crumbs, almond flour, melted butter, brown sugar, and salt together. Spread the mixture into the greased springform pan and press it down in an even layer.
- Bake the crust for 15 minutes, until it is golden brown. Let cool while the cheesecake filling is prepared. Reduce the oven temperature to 325°F. Move the oven rack to the lower third.
Make the Cherry Sauce
- Combine the cherries, 2 Tablespoons of water, and granulated sugar in a small saucepan. Bring to a boil on medium-high heat. Use the back of your spoon to smash the cherries against the side of the pan.
- In a small bowl, whisk the remaining 1 Tablespoon of water with the cornstarch until it's smooth. Add this to the boiling saucepan of cherries, and continue to boil for one minute, stirring constantly. Remove the saucepan from the heat and set aside to cool and thicken.
Make the Cheesecake
- In a stand mixer with a paddle attachment or in a large mixing bowl with an electric whisk, beat the cream cheese for 4 to 6 minutes on low speed, until it is smooth and creamy. If there are any lumps, you'll end up with a lumpy cheesecake. Scrape the sides of the bowl during this process, to make sure all the cream cheese gets whisked.
- Add the granulated sugar and salt into the cream cheese, and mix for another 4 minutes on low speed.
- Mix in the almond extract and lemon zest.
- While mixing on low speed, add the whole eggs and then the egg yolks one at a time. Make sure each egg is fully mixed in before adding the next egg.
- Add the plain Greek yogurt and continue to mix on a low speed until it's smooth, creamy and fully combined. Scrape the sides of the bowl and give the mixture a few last stirs by hand, to ensure there are no pockets of ingredients that aren't fully mixed.
- Pour the batter onto the cooled crumb crust. Dollop the cooled cherry sauce on top and drag a knife through the batter to swirl it.
- Bring a full kettle of water to a boil. Place the springform pan in the middle of a large Dutch oven or roasting pan with sides that are at least as tall as the springform pan. Add the boiling water so the water level comes about halfway up the sides of the aluminum foil-lined springform pan. Now you have a water bath! Carefully transfer the water bath into the oven.
- Bake for 90 minutes, then begin checking the cheesecake to see if it's done. Give the pan a gentle jiggle. The cheesecake is done once only the center is jiggly, and the outer edge is set and doesn't move. If it's still too jiggly, bake for another 10 minutes and check it again.
- Once the cheesecake is done baking, turn off your oven and stick the handle of a wooden spoon in your oven door to crack it open. Allow the cheesecake to slowly cool in the oven for one hour. Then remove it from the oven, remove the aluminum foil, and let it continue to cool to room temperature for another hour or two.Loosely cover the top of the cheesecake with aluminum foil and chill in the fridge to fully set it for at least 8 hours, or overnight.
- To serve, run a knife around the edge of the springform pan to loosen it and release the sides of the springform pan. Slice and enjoy!
Notes
- You can use roughly 2 cups of fresh, pitted cherries or a 12 ounce bag of frozen cherries or a can of cherries in juice or water. If you use canned cherries, use the liquid from the can and don't add extra water.
- You can use either blanched almond flour or whole almond flour. Blanched almond flour will make your crust lighter and a little less nutty.
- To prevent a cracked cheesecake, make sure all your ingredients are at room temperature. And avoid rapid temperature changes by baking the cheesecake in a water bath and cooling it very slowly.
- Store your cheesecake in an airtight container or wrapped in plastic wrap for up to 5 days in the fridge or in the freezer for up to 3 months.
Lina
Wooah, masterpiece!!!