Cherry Cheesecake

5 from 24 reviews

This cherry cheesecake is a baked cheesecake with an Oreo crust and has a creamy cheesecake with some of the cherry pie topping in the batter! It is also topped with cherry pie!

Prep Time1

Cook Time1 10

Chilling Time6

Total Time8 10

Servings: slices

Calories: 271kcal

Author: Stephanie Rutherford

Ingredients

Oreo Crust

2 1/2 cups Oreo crumbs keep the filling!
4 TBSP Unsalted butter melted

Cherry Topping

1 lb Cherries fresh or frozen pitted cherries
1/2 cup White granulated sugar
2 TBSP Cornstarch

Cherry Cheesecake

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature
1/4 cup Cherry filling pureed see instructions
1 tsp Pure vanilla extract
4 Large eggs room temperature

US - Metric

Instructions

Oreo Crust

Preheat the oven to 325°F. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom of the pan with a 9-inch parchment paper circle. Spray again.
Use a food processor/ blender to blend the Oreos into a fine crumb. In a small bowl mix the Oreo crumbs and melted butter with a fork.
2 1/2 cups Oreo crumbs, 4 TBSP Unsalted butter
Pour the crumbs into the pan. Use your hands to press the crust up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
Bake for 12 minutes.

Cherry Topping

In a medium saucepan, mix the cherries, sugar, and cornstarch. Heat on medium heat until the juice starts to separate.
1 lb Cherries, 1/2 cup White granulated sugar, 2 TBSP Cornstarch
Lightly mash half of the cherries and let it cook until it thickens slightly.
Take a 1/2 cup of the cherry topping. Blend in the blender into a puree, it will be 1/4 cup of pureed cherry topping. Place in the freezer to cool before putting in the cheesecake batter. (About 15 minutes in the freezer.)
Place the rest of the cherry topping in an airtight container in the fridge.

Cherry Cheesecake

Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
24 oz Cream cheese, 3/4 cup White granulated sugar
Add the sour cream, cherry puree, and vanilla extract and mix on medium speed. Then, add in the 4 eggs and mix on low speed until just combined. The batter will be a light pink color.
1/2 cup Sour cream, 1/4 cup Cherry filling pureed, 1 tsp Pure vanilla extract, 4 Large eggs
Pour the batter into the oreo crust. Prepare the water bath.
Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
Bake for 70-80 minutes until the edges are set and the middle has a slight jiggle.
Turn off the oven, crack open the door, and let the cheesecake slowly cool for 30 minutes. Then, transfer the springform pan to a cooling rack to cool completely.
Cover the pan with foil and chill overnight or at least 6 hours.
Take the pan and parchment paper off of the cheesecake. Pour the cherry topping on top of the cheesecake and serve.

Notes

Pull the dairy ingredients out 2 hours before baking.

Nutrition