My New York Cherry Cheesecake Recipe

Do you love cheesecake? I’m a picky cheesecake eater, so I cannot profess to say that I looooove cheesecake. I don’t get excited about it if the cheesecake looks undercooked. This is my go-to recipe that I’ve been making for almost ten years. I’ve also made a caramel pecan version of this, which is DELICIOUS!! Let me know if you want me to share that recipe, and I just may do that.

This recipe is adapted from one I cut out next to a coupon in the early 2000s. It’s probably from but I have modified it to my liking. Step-by-step photos and directions are below this recipe.

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My New York Cherry Cheesecake Recipe

For the crust:
1 cup graham cracker crumbs
3 T. sugar
3 T melted butter or margarine

For the cheesecake:
5 pkgs. of 8-ounce cream cheese, softened
1 cup sugar
3 T. flour
1 T. vanilla
1 cup regular sour cream
4 eggs

For the garnish:
1 20-ounce can (or more!) of cherry pie filling

Mix the graham cracker crumbs, 3 tablespoons of sugar and melted butter in a medium bowl. Press the mixture firmly onto the bottom of a 9″ springform pan. Bake at 325 degrees for 10 minutes.

Beat the cream cheese, 1 cup of sugar, flour, and vanilla with an electric mixer until well-blended. Add the sour cream and mix well. Add the eggs, one at a time, and mix on low-speed after adding each egg, until well-blended. Pour this over the cooked crust.

Bake at 325 degrees for 65 – 95 minutes, or until golden brown and the center is almost set. You may loosen the cake from the pan once removing it from the oven, but I leave the collar on and don’t touch it until I serve it. Cool the cake completely before removing the rim/collar from the cake. Refrigerate for 4 hours or even overnight. Spread the cherry pie filling over the cheesecake and garnish with chocolate curls or powdered sugar just before serving.

Serves 16, if slices are cut very thinly.

First, set the cream cheese out on the counter and let it soften for a half hour or a few hours. Then, start with a cup of graham cracker crumbs, melted butter and some sugar. Stir them furiously in a medium bowl until well combined. Then, pour them into a 9″ springform pan.

Pat the graham cracker crust down tightly into the pan. I like to use the bottom of a clean glass and then use my finger to smash down the part along the edges. Bake this in a 325 degree oven for ten minutes.

While the crust is setting in the oven, put 5 8-oz. packages of unwrapped cream cheese into the work bowl of a mixer. For baking, I find it’s best to avoid any fat-free ingredients because they can separate. I use Philadelphia brand cream cheese and they run about $1.65 each at WinCo and Wal-Mart.

Next, add the sugar.

Then, the flour.

Don’t forget the vanilla! I love baking with vanilla. Beat this mixture until well-blended.

Add the sour cream and mix well.

Then, add four eggs, one at a time. Mix on low after each egg is added.

Remove the springform pan from the oven after ten minutes and pour this mixture over the crust.

The original recipe says to bake it for 65 minutes, but I think that’s crazy. The cheesecake is too pale and jiggly like Jell-O at that stage. Depending on which oven I’m using, I’ll cook it for 75 minutes to 92 minutes. This is what it looked like at 92 minutes. Golden-brown perfection.

Ohhhh man, look at this – I just want to tear off part of this edge RIGHT NOW!

Let it cool on a rack and then cover and refrigerate for 4 hours or overnight.

After refrigerating it overnight and delivering it to its location for devouring, it looked like this.

Remove the springform pan collar and pour the contents of a 20 ounce can (or larger) of cherries in syrup over the cheesecake. Mmmm.

Add chocolate shavings or sprinkle powdered sugar on top and serve immediately!


5 thoughts on “My New York Cherry Cheesecake Recipe

  1. This looks amazing, Stephanie! It’s been awhile since I’ve made cheesecake. I’ll have to try your recipe out in the near future. Thanks for sharing!

  2. Hi Stephanie. I keep seeing links on Dale’s FB, so I came visiting to see your recipes. It seems we have a lot of taste preferences in common, and I am also gluten-free (grain-free if I’m being a good girl). I loved the Daleo mac n cheese. I made it a while back. I have a NY cheesecake recipe of my grandmothers that is the best I’ve ever tasted, no flour in the cheesecake (gotta love the Watkins vanilla) and I substituted a roasted pecan, butter and sugar crust, all coarsely blended, instead of a gluten laden crust. Thought I’d pass that along so you can still enjoy this recipe gluten free. Keep the recipes coming!

    • Thanks for your comment, and thanks for letting us pick blueberries from your garden last year. 🙂 It’s nice to know I can still make my NY Cheesecake recipe if I modify things a bit. I’m still new to eating GF, so I haven’t tried recreating any of my old beloved recipes. Thanks for sharing that with me, Natalie, and I appreciate you reading my blog.

      • You’re welcome:) There will be plenty more again this year! My next modification to try for cheesecake is sweetening with stevia (the liquid kind, I don’t like the bitter aftertaste of the powder) so I can avoid those calories and blood sugar spikes. (My attempt to still enjoy the things I love while eating low carb). Btw, I loved the new salad Dale posted this week. It is similar to one I make with Italian style dressing, romaine, avocados, celery, cucumber, red/yellow bell pepper, tomato and feta. We seem to have it nearly every time we get together with Todd and Joi. I do another you guys might like as spring berry season comes in with tossed romaine and green/red leaf, julienned carrots, blue cheese, strawberries and homemade poppyseed dressing(I can send recipe), topped with raspberries, blueberries (or whatever you can find in season) and toasted almonds. We tried the cheesesteak recipe in the peppers this week. I added au jus with the meat cooking part, since I miss French dips now that I’m gluten free. They were delicious.

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