Go Back
–+ servings

Cherry Cheesecake

developed & tested by:

Carissa Erzen
Picture this: creamy, tangy, fruity, juicy, sweet, and crunchy all rolled into one bite. 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.
5 from 1 vote
Print Pin Recipe Save
Prep Time 50 minutes
Cook Time 2 hours
Cooling / Chilling 10 hours
Total Time 12 hours 55 minutes
Course Dessert
Cuisine American, German
Servings 16 slices
Calories 402 kcal

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. 

Nutrition

Serving: 1 sliceCalories: 402kcalCarbohydrates: 33gProtein: 8gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 133mgSodium: 365mgPotassium: 167mgFiber: 1gSugar: 25gVitamin A: 974IUVitamin C: 1mgCalcium: 97mgIron: 1mg
Keyword cheesecake, cherry cheesecake
Did you make this recipe?Leave a comment below - I love hearing from you!