This Cherry Cheesecake is the best way to share the love. With a Biscoff crust, creamy almond-scented filling, and a luscious fresh cherry topping, this will quickly become your favorite cheesecake recipe!
Once you’ve mastered this easy Cherry Cheesecake recipe, be sure to try out our other recipes, like our slow cooker Chocolate Cheesecake, simple-to-make Honey Lemon Cheesecake Bars, and show-stopping Spiced Pumpkin Cheesecake.
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Homemade cheesecakes are special. Not only are they rich and delicious, but they demonstrate your love and care.
Yes, they take a little time, but most of it is hands-free time, so soften your cream cheese to room temperature and let’s get baking this easy Cherry Cheesecake.
Why Make This
It’s delicious. If you love cherry cheesecake and fresh cherry pie, then you’re going to go wild for this easy recipe. I’ve chosen a cinnamon-rich Biscoff crust that perfectly complements the almond extract in the filling and the fresh and preserved cherries in the topping.
It’s easy! I tested this Cherry Cheesecake recipe four different ways to get the best cheesecake flavor, the freshest cherry topping, and the easiest prep for home cooks. What you see is an all-around winning recipe! This tops our list of Romantic Dinner Ideas to Cook at Home.
It’s affordable. A bakery cheesecake will cost a pretty penny, and a frozen one won’t be cheap. Bake Cherry Cheesecake yourself and you’ll have the most affordable and quite possibly the most delicious option! This is a great Valentine’s Dessert or sweet to add to your Easter Dessert table.
Ingredients
Here’s what you’ll need to make our favorite Cherry Cheesecake recipe:
Biscoff crumbs – You can use graham cracker crumbs for a graham cracker crust if you prefer, but I really love the spicy richness in the Biscoff cookie crumbs and the deeper color.
butter – I use dairy butter, but you can use margarine or a plant based butter if that is what you have.
cream cheese – You’ll need three bricks of full fat cream cheese, softened to room temperature. Neufchatel cheese can be used, but the filling will be softer. Do not use nonfat cream cheese.
granulated sugar – Plain white sugar is best for cheesecake.
eggs – For best texture, allow your eggs to sit at room temperature with the cream cheese before preparing.
flavorings – You’ll need both vanilla extract and almond extract.
cherry topping – Instead of using canned cherry pie filling for a topping, I’ve opted for an amazing combo of fresh cherries and cherry preserves or jam for serving this Cherry Cheesecake Recipe. Trust me on this one – we tested many different options and this is the best tasting, quickest, and most affordable option year-round. If you can’t find fresh cherries, use thawed and drained frozen cherries, but definitely add this to your summer baking list so you can enjoy it with in-season cherries.
Variations
While the cherry topping obviously makes this a cherry dessert, you can use the base cheesecake with other toppings, such as Lemon Sauce for Desserts or Raspberry Sauce. You can also top the cake with Baked Apple Compote or this Berry Salad with Nuts & Coconut.
Step-by-Step Instructions
Here’s how to make this homemade Cherry Cheesecake recipe:
- Preheat the oven to 325°F. Line the bottom of the 9-inch springform pan with a round of parchment.
- In a large bowl, combine the Biscoff crumbs and the melted butter. Stir well to combine.
- Press the crumb mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 8 minutes. Remove the pan from the oven and set on a rack.
- In a large bowl, beat the cream cheese until smooth. Add the sugar and continue beating another couple minutes until smooth.
- Beat in the eggs, one at a time, scraping the sides of the bowl as needed. Mix in the vanilla and almond extracts.
- Place the roasting rack in the bottom of the roasting pan, or create a large coil out of foil for the springform pan to rest on. Transfer the pan with the baked crust to the coil.
- Pour the cream cheese mixture into the crust. Place the roasting pan in the oven and add hot water, up to about two inches, not so high as to touch the pan.
- Bake the cheesecake for 45 to 50 minutes, or until set in the center. The internal temperature of the cheesecake will reach 150°F.
- Turn off the oven and allow the cake to cool in the turned off oven for 1 hour. Transfer the cake to a cooling rack and allow it to cool for another hour.
- Carefully run a knife around the edge of the cake. Remove the sides of the pan and allow the cake to cool to room temperature on the rack. Chill the cake for several hours in the refrigerator.
- In a small mixing bowl, combine the cherry preserves and the cherries.
- To serve, top the cheesecake with cherry mixture.
What to do with leftovers?
Cherry Cheesecake will be good, wrapped and refrigerated, for up to 4 days after it’s baked. Store the topping and the cake separately for best results.
For longest storage, double wrap the cheesecake in plastic wrap and then slip it inside a ziptop freezer bag. Store in the freezer for up to 3 months.
FAQs
I have baked many cheesecakes without a water bath and they’ve tasted good. However they aren’t as pretty or as nicely textured as one baked over a water bath. It does make a difference. Try our method of suspending the pan over the water on a roasting rack. This seems to reduce some of the hassle of a traditional water bath.
Cherry cheesecake is typically a vanilla or almond-flavored cheesecake, topped with cherry pie filling.
Most cheesecakes start with a graham cracker or other cookie crust. Those typically have gluten in them, unless you specifically use gluten-free graham crackers or cookies.
Baked cheesecakes will typically have a more solid texture which makes slicing and serving easier. No bake cheesecakes tend to be a bit gloppy and you risk the cake not setting properly.
More Great Cheesecakes
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Cherry Cheesecake Recipe
Equipment
- roasting pan
- roasting rack
Ingredients
- 2 ⅓ cup Biscoff crumbs about two sleeves of cookies (or other cookie or cracker crumbs)
- ⅓ cup butter melted
- 3 8-ounce packages cream cheese at room temperature
- 1 cup granulated sugar
- 3 egg at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup cherry preserves or jam
- 1 cup sweet cherries pitted
Instructions
- Preheat the oven to 325°F. Line the bottom of the 9-inch springform pan with a round of parchment.
- In a large bowl, combine the Biscoff crumbs and the melted butter. Stir well to combine.2 ⅓ cup Biscoff crumbs, ⅓ cup butter
- Press the crumb mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 8 minutes. Remove the pan from the oven and set on a rack.
- In a large bowl, beat the cream cheese until smooth. Add the sugar and continue beating another couple minutes until smooth.3 8-ounce packages cream cheese, 1 cup granulated sugar
- Beat in the eggs, one at a time, scraping the sides of the bowl as needed.3 egg
- Mix in the vanilla and almond extracts.1 teaspoon vanilla extract, 1 teaspoon almond extract
- Place the roasting rack in the bottom of the roasting pan, or create a large coil out of foil for the springform pan to rest on. Transfer the pan with the baked crust to the coil.
- Pour the filling into the crust. Place the roasting pan in the oven and add hot water, up to about two inches, not so high as to touch the pan.
- Bake the cheesecake for 45 to 50 minutes, or until set in the center. The internal temperature of the cheesecake will reach 150°F.
- Turn off the oven and allow the cake to cool in the turned off oven for 1 hour. Transfer the cake to a cooling rack and allow it to cool for another hour.
- Carefully run a knife around the edge of the cake. Remove the sides of the pan and allow the cake to cool to room temperature on the rack. Chill the cake for several hours in the refrigerator.
- In a small mixing bowl, combine the cherries and cherry preserves.¾ cup cherry preserves or jam, 1 cup sweet cherries
- To serve, top the cheesecake with cherry preserves and whipped cream.
Notes
Nutrition
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