This authentic New York Cheesecake with cherries is a deliciously creamy decadent dessert with all the ultra-rich taste you would want in your cheesecake. It's smooth & dense with a flavor that complements a topping of your favorite fruit.
Cherry Cheesecake
This New York cheesecake recipe has been in my family for years (I could say decades but I don't want to think about how old that makes me - lol). My Mom loved to make this cheesecake and would make it for just about any special occasion. In fact, friends would actually beg her to make it if she was the one bringing dessert, which she usually was.
That should tell you something about how super delicious this cheesecake recipe is. I can still remember coming home from college and, knowing my mom, she was baking one of my favorite desserts to welcome me. When I walked in the house I could smell the wonderful aroma coming out of the kitchen and I'd just know it was her creamy, decadent, cherry cheesecake.
I guess, growing up in northern New Jersey as a close neighbor to New York, we all grew up loving this denser style of cheesecake. I've tried others but just the rich, smooth creaminess of this cheesecake makes it my number one favorite.
I've baked this particular recipe with chocolate chips in it, made a marbled cheesecake, created a chocolate Kahlua cheesecake as well as a margarita cheesecake and, left as is, topped it with either cherries or blueberries. It will work with just about any fruit topping so go wild with your favorite.
How To Make This Delicious New York Cheesecake
Now the good news - it's really easy to make! I'm not crazy, it really is! First mix up the standard graham crust & press into a springform pan. Next, with only 5 basic ingredients, you'll whip up the most delicious cheesecake batter you've ever eaten.
Beat the cream cheese until fluffy. Don't skimp on this step as beating the cream cheese gives the cake the creaminess we all love. Keep beating while adding in the sugar and eggs. Fold in the sour cream and vanilla then pour over the crust. Bake for 40 minutes.
Pro-Tip: OK, now I'm going to give you my mom's secret on how to make this awesome dessert come out perfect every time. Turn off the oven when it is done baking and leave the cheesecake in the oven for an hour. This will prevent the top from cracking and give you the perfect cheesecake every time. Believe me, this really works!
Look how absolutely delicious that cherry cheesecake looks! In fact, if I had any left, I'd go get another piece right now! Now, take a bite and you'll be in cheesecake heaven.
This rich New York Cheesecake is perfect for any season. Make it for Mom on Mother's day, add it to a summer BBQ or serve it for Christmas in all it's red glory. Hope you enjoy it as much as I do!
For Cheesecake Lovers
Blueberry Lemon Cheesecake with a buttery almond crust.
Neopolitan Cheesecake with chocolate, vanilla, and strawberry layers.
Chocolate Chip Cheesecake Cookies with colorful sprinkles.
Tiramisu Cheesecake from Divalicious Recipes
Fudge Truffle Cheesecake is rich and creamy with a hint of coffee flavor.
Find even more cheesecake dessert recipes here on 2CM!
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CREAMY NEW YORK CHEESECAKE with CHERRIES
Ingredients
Graham Cracker Crust
- 1 ⅞ cups graham cracker crumbs
- 4 ½ Tablespoons sugar
- ½ cup butter, melted
Filling
- 16 oz. cream cheese (2 8-oz pkgs)
- 1 cup sugar
- 3 eggs
- 2 cups sour cream
- 1 teaspoon vanilla
Topping
- Cherries in syrup, strawberries & blueberries can also be used
Instructions
- Preheat oven to 375 degrees.
- Prepare graham cracker crust by mixing all 3 crust ingredients together.
- Lightly butter sides of a nonstick springform pan then press crumbs into bottom of pan and ½ way up the sides.
- Beat cream cheese until light & fluffy.
- Gradually beat in sugar then add eggs one at a time. Mix well.
- Fold in sour cream and vanilla.
- Pour mixture into prepared springform pan and place in oven.
- Bake 40 minutes then turn oven off and leave in oven for an additional hour.
- Remove from oven and cool on wire rack.
- Place in refrigerator until ready to serve. Serve topped with cherries, strawberries or blueberries.
Notes
Nutrition
This post has been updated and was first published on March 31, 2018.
Breeze early says
As I went down through your recipe what size spring form pan should I use for best results
Linda Warren says
I use a 9” springform for best results. I hope you get a chance to try it.
Andrew Foster-Johnson says
Hello from Australia.
A brilliant recipe. I converted to grams and mls, and replaced the sour cream with natural yoghurt. Simply brilliant.
Andrew
Linda Warren says
Now I want to come to your house and have myself a piece. lol So glad it came out to your liking. Adding yogurt sounds delicious. I'm going to have to try that myself.
Susan says
Cheesecake was not done in the middle. It cracked in the oven after the 40 minutes before even letting it sit in the oven for another hour. Not impressed with this version at all.
Linda Warren says
I am so sorry this cheesecake didn't work out for you. Between my mom and I, we've been making this cheesecake for close to 100 years and it's always been a favorite of family and friends alike.
There may be a reason yours cracked from the cream cheese not being at room temperature when beaten, the oven opened prior to the time needed to bake and cool, the oven temperature may have been too high or the cheesecake was too close to the heat source.
In regards to the cake not being done, the top will be jiggly in the center when it is taken out (after the hour sitting in the cooling oven) but as it cools on the counter it will continue to cook through.
Even if your cheesecake cracked, it will still taste creamy and rich. And the crack, which does not affect the taste, can be covered with whipped cream or a cherry or blueberry topping. Hope you get a chance to try it again.
Marisa Franca says
The New York style cheesecake is usually the one I make. I don't like the fluffy whipped cream one -- to me, that's not a cheesecake. I started cooking at a young age and the book I got my recipe from was from a McCall's cookbook printed in 1963. I still have that cookbook. Your recipe is very similar and I can attest it makes a great cheesecake.
Linda Warren says
Thanks so much Marisa! I love this type of cheesecake best myself, dense, creamy and delicious! Wow! That is a cool cookbook to have on hand!
Nellie Tracy says
This Cheesecake is my favorite! I can't wait to make it again!
Linda Warren says
Thanks Nellie! Always glad to hear from someone who has tried it and liked it.
Brandi says
This looks so decadent and rich! I love the step by step photos. This will help a ton when I make this!
Linda Warren says
I hope you get a chance to make it. It really is quite easy and if you have any questions feel free to leave a comment and I'll do my best to help. Enjoy!
Rachel Kathyg says
Love this cheesecake recipe too girls (also pinned). Love your site. going to follow along:) Have a wonderful weekend. !
Linda Warren says
Thanks and have a Happy Mother's Day too!