This is the yummiest baked cherry cheesecake you’ll ever make! The almond crust will knock people’s socks off.
Original post: December 2017 | Updated: January 2021
Baked cherry cheesecake with almond crust is half cherry dessert and half cheesecake. It’s not on the typical side either way you go.
I served this cherry cheesecake at two different gatherings recently and I’d describe people’s reactions as surprised by the deliciousness and also intrigued about the ingredients hiding inside.
If you are looking for a delicious cheesecake recipe that is just a little bit unique (in a delicious way), then you’ve found your match! This dessert is included in my list of TOP DESSERTS FOR PARTIES.
HOW TO MAKE BAKED CHERRY CHEESECAKE
STEP 1
Either in a food processor or Ziploc bag, pulse or crush the graham crackers until fine crumbs are formed. If using food processor, add the almonds. If not, chop the almonds very finely using a sharp knife.
Add graham cracker crumbs and chopped almonds to a large mixing bowl. Add the 1/2 cup of sugar and 1 cup of melted butter. Stir until crumbs are moist. Preheat oven to 350 degrees F.
Spray a 9-inch springform pan with cooking spray. Press the graham cracker crumbs into the bottom and sides of the prepared pan- about two-thirds of the way to the top. Set aside.
STEP 2
In a large saucepan, combine the cherries (including liquids), 1 cup sugar and cornstarch. Bring to a boil over medium-high heat, stirring constantly. Reduce to medium-low heat and simmer for 3 minutes.
Remove pan from heat and let cool for 5 minutes. Pour half of the cherries evenly over the crust. Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 8 minutes.
STEP 3
Meanwhile, Add the cream cheese and 1 cup of sugar to a large bowl (or bowl of a stand mixer). Using whisk attachments, beat the cream cheese mixture on medium speed for 30 seconds, or until free of lumps.
Add the eggs, vanilla and almond extracts and mix until combined. Pour the cheese mixture over the top of the baked cherry crust and bake for an additional 30-35 minutes, or until the center of the cheesecake is thoroughly cooked (the entire cheesecake will jiggle uniformly when done).
Place hot springform pan on a wire rack until cooled, about 15 minutes.
STEP 4
Pour the remaining cherries evenly over the top, cover the pan with foil and refrigerate for a minimum of 4 hours before serving. Cut into slices and serve with whipped cream, if desired!
HOW TO MAKE HOMEMADE WHIPPED CREAM
If desired, make this Homemade Whipped Cream recipe to top the cheesecake with.
BEST CHEESECAKE RECIPES
You’ve got the best of all the delicious worlds in this caramel fudge cheesecake. Everything from the graham cracker crust all the way up to the very top is irresistible!
Avoid cracking and hassle by making creamy, flavorful cheesecake in your Instant Pot! Cooks perfectly every time and tastes delicious served solo or with fruit, chocolate or caramel as a topping.
The only thing better than salted caramel apples? Salted caramel apple cheesecake! This is the perfect fall treat and a great way to use up apples!
As if cheesecake couldn’t get more delicious, add Butterfinger candy bars to send it over the top! Bring Butterfinger cheesecake to your next gathering!
This creamy banana cheesecake is the perfect way to use up ripe bananas. So delectable and satisfying! Top it off with caramel sauce for good measure!
ALTERNATIVE TO USING A SPRINGFORM PAN
A springform pan is a cake pan with removable sides. It bakes the same way that a cake does in a regular pan. But it’s great to use when you bake a cake like cheesecake, where you have a delicious graham crust to reveal.
While a springform pan is ideal for cheesecake, you can make do with a cake pan. Make sure that you line it with parchment paper and then grease it well.
RECIPE NOTES: BAKED CHERRY CHEESECAKE
- I absolutely adore the flavor that the tart cherries offer but if you cannot find canned tart cherries, regular will suffice.
- Use gluten-free graham crackers to make a totally gluten-free dessert!
- Allow the cream cheese come to room temperature before using it. It’ll be easier to beat into a creamy non-lumpy texture.
- Refrigerate until right before slicing and serving!
FAQ ABOUT CHEESECAKE
Cheesecake freezes extremely well! Wrap the cheesecake tightly in foil and place inside a freezer Ziploc bag for up to 6 months. When you are ready to enjoy the cheesecake, allow it to thaw completely in the fridge overnight.
Tightly wrap cheesecake in plastic wrap or foil and store it in the refrigerator for up to 5 days.
You’ll be able to tell when your cheesecake is done when you gently shake the pan and the cheesecake jiggles uniformly. If the center jiggles at a different rate than the outer edge, put it back in the oven for 5-minute bursts, checking for a uniform jiggle after each. In addition, cheesecake will have a very slightly golden brown top when it is done cooking.
Baked Cherry Cheesecake Recipe with Almond Crust
Ingredients
CRUST
- 14 graham crackers
- 1/2 cup sliced almonds
- 1/2 cup sugar
- 1 cup salted butter melted
CHERRY FILLING/TOPPING
- 30 oz red tart cherries in water
- 1 cup granulated sugar
- 1/4 cup corn starch
CHEESECAKE
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
Instructions
PREPARE CRUST
- Either in a food processor or ziploc bag, pulse or crush the graham crackers until fine crumbs are formed. If using food processor, add the almonds. If not, chop the almonds very finely using a sharp knife. Add graham cracker crumbs and chopped almonds to a large mixing bowl. Add the 1/2 cup of sugar and 1 cup of melted butter. Stir until crumbs are moist.
- Preheat oven to 350 degrees F. Spray a 9-inch springform pan with cooking spray. Press the graham cracker crumbs into the bottom of the prepared pan and up the sides two-thirds of the way to the top. Set aside.
PREPARE CHEESECAKE
- In a large saucepan, combine the cherries (including liquids), 1 cup sugar and cornstarch. Bring to a boil over medium-high heat, stirring constantly. Reduce to medium-low heat and simmer for 3 minutes.
- Remove pan from heat and let cool for 5 minutes. Pour half of the cherries evenly over the crust. Place the springform pan on a rimmed baking sheet and bake in the preheated oven for 8 minutes.
- Meanwhile, Add the cream cheese and 1 cup of sugar to a large mixing bowl (or bowl of a stand mixer). Using whisk attachments, beat on medium speed for 30 seconds, or until free of lumps.
- Add the eggs, vanilla and almond extracts and mix until combined. Pour the cheese mixture over the top of the baked cherry crust and bake for an additional 30-35 minutes, or until the center of the cheesecake is thoroughly cooked (the entire cheesecake will jiggle uniformly when done). Let cool for 15 minutes.
ASSEMBLE
- Pour the remaining cherries evenly over the top, cover the pan with foil and refrigerate for a minimum of 4 hours before serving. Cut into slices and serve with whipped cream, if desired!
Notes
- I absolutely adore the flavor that the tart cherries offer but if you cannot find canned tart cherries, regular will suffice.
- Use gluten-free graham crackers to make a totally gluten-free dessert!
- Allow the cream cheese come to room temperature before using it. It’ll be easier to beat into a creamy non-lumpy texture.
- Refrigerate until right before slicing and serving!
What do you mean cherries in water? Where do you buy them? How much water do you need. Please don’t post my name or question, just email me.
The canned cherries I bought were in the canned fruit section. I would check out your local grocery. They came packed in water, it wasn’t something added to the recipe. However, it’s not a sweetened can of cherries compared to those packed in light syrup.