Description
This luscious Cherry Cheesecake features a crunchy Oreo crust, a creamy cherry-infused cheesecake filling, and a vibrant homemade cherry topping.
Ingredients
Scale
- 2 1/2 cups Oreo crumbs (including the filling)
- 4 tablespoons unsalted butter, melted
- 1 lb cherries, fresh or frozen, pitted
- 1/2 cup white granulated sugar
- 2 tablespoons cornstarch
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream, room temperature
- 1/4 cup cherry filling puree (from cherry topping)
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Instructions
- Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick baking spray, then line the bottom with a 9-inch parchment paper circle and spray again.
- Pulse the Oreos (with filling) into fine crumbs. Combine the Oreo crumbs and melted butter in a small bowl.
- Pour the crust mixture into the prepared springform pan. Press the crumbs evenly along the bottom and up the sides.
- Bake the crust for 12 minutes. Remove from the oven and let it cool slightly.
- In a medium saucepan, combine the cherries, sugar, and cornstarch over medium heat. Cook until the juice starts to separate and thickens.
- Lightly mash half of the cherries, then continue cooking until the topping is thickened and glossy.
- Remove 1/2 cup of the cherry topping and blend into a smooth puree. Chill this puree while preparing the cheesecake batter.
- Beat the cream cheese and sugar together for 2 minutes until smooth. Scrape down the sides of the bowl.
- Mix in the sour cream, cherry puree, and vanilla extract until combined. Add eggs one at a time, mixing on low until incorporated.
- Pour the cheesecake batter over the baked Oreo crust and smooth the top.
- Use one method to prevent cracks: place the springform pan inside a cake pan and pour hot water into the roasting pan, or wrap the springform pan with aluminum foil and place it in the roasting pan with water.
- Bake at 325°F for 70-80 minutes, until edges are set but the center jiggles slightly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes. Then transfer to a cooling rack.
- Cover the cooled cheesecake with foil and refrigerate for at least 6 hours or overnight to set.
- Remove the springform pan and parchment paper. Spoon the reserved cherry topping over the cheesecake before serving.
Notes
- Use fresh or frozen cherries based on availability.
- Let the cheesecake cool gradually to prevent cracks.
- Chill overnight for best results.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Cherry Cheesecake, Oreo Crust, Dessert, Cheesecake Recipe