Description
This luscious Cherry Cheesecake features a rich Oreo crust, a creamy cherry-infused cheesecake layer, and a fresh cherry topping. Perfectly balanced between sweet and tangy, this elegant dessert is ideal for special occasions or whenever you’re craving a deliciously decadent treat.
Ingredients
Scale
Oreo Crust
- 2 1/2 cups Oreo crumbs (including filling)
- 4 tablespoons unsalted butter, melted
Cherry Topping
- 1 lb fresh or frozen pitted cherries
- 1/2 cup white granulated sugar
- 2 tablespoons 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 (from cherry topping)
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Instructions
- Prepare the Oreo Crust: Preheat the oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a 9-inch parchment paper circle. Spray the parchment paper lightly as well.
- Make the Crust Mixture: Using a food processor or blender, grind the Oreos (including filling) into fine crumbs. In a small bowl, mix the Oreo crumbs with the melted butter until combined.
- Form the Crust: Pour the crumb mixture into the pan and use your hands to press it firmly up the sides and bottom of the pan. Press down evenly using the bottom of a measuring cup to compact the crust.
- Bake the Crust: Bake the crust in the preheated oven for 12 minutes, then remove and set aside to cool.
- Make the Cherry Topping: In a medium saucepan over medium heat, combine cherries, sugar, and cornstarch. Stir frequently until the juice starts to separate from the cherries.
- Cook and Thicken: Lightly mash half of the cherries and continue cooking until the mixture thickens slightly.
- Puree Cherry Filling: Take 1/2 cup of the cherry topping and blend it until smooth to yield approximately 1/4 cup of puree. Place this puree in the freezer to cool for about 15 minutes before adding to the cheesecake batter.
- Store Remaining Topping: Transfer the remaining cherry topping into an airtight container and refrigerate until serving.
- Prepare the Cheesecake Batter: Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes until smooth and creamy. Scrape down the bowl as needed.
- Add Wet Ingredients: Mix in the sour cream, chilled cherry puree, and vanilla extract on medium speed. Then, add the eggs one at a time and mix on low speed just until combined to avoid overmixing. The batter will turn a light pink color.
- Assemble the Cheesecake: Pour the batter into the prepared Oreo crust.
- Set Up Water Bath: To ensure even baking and prevent cracking, use a water bath. Method 1: Place the springform pan inside a 10-inch cake pan, then place both inside a large roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the cake pan. This prevents water from touching the crust. Method 2: Wrap the springform pan twice with aluminum foil tightly and place it directly in the roasting pan filled halfway with hot water. This method works well but carries some risk of water leaking into the crust.
- Bake the Cheesecake: Bake at 325°F (163°C) for 70 to 80 minutes until the edges are set but the center still has a slight jiggle.
- Cool Gradually: Turn off the oven, crack open the door, and let the cheesecake cool slowly for 30 minutes inside the oven. Then transfer the pan to a wire rack and cool completely at room temperature.
- Chill the Cheesecake: Cover the pan with foil and refrigerate overnight or for at least 6 hours to allow it to fully set.
- Serve: Remove the sides of the springform pan and the parchment paper from the bottom. Spoon the chilled cherry topping evenly over the cheesecake and serve.
Notes
- Remove dairy ingredients (cream cheese and sour cream) from the refrigerator 2 hours before starting to ensure smooth mixing and texture.
- Use fresh or frozen cherries; if frozen, thaw and drain excess juice before using.
- Be careful not to overmix eggs into the batter to avoid cracking during baking.
- The water bath is essential for smooth, crack-free cheesecake texture.
- Let the cheesecake cool slowly in the oven to prevent cracks caused by sudden temperature changes.
- Chilling overnight is critical for best flavor and firm slicing.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 380
- Sugar: 28 g
- Sodium: 160 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
