• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Contact
  • Food Blogging Resources
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Pip and Ebby

Recipe Index
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dessert » Baked Cherry Cheesecake Recipe with Almond Crust

    Baked Cherry Cheesecake Recipe with Almond Crust

    Published: Jan 28, 2021 · Modified: Feb 12, 2021 by Megan Porta · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This is the yummiest baked cherry cheesecake you’ll ever make! The almond crust will knock people’s socks off.

    slice of baked cherry cheesecake topped with whipped cream

    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!

    piece of cherry cheesecake with whipped cream and a fork sitting nearby

    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.

    fork sticking into a piece of baked cherry cheesecake

    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

    CAN YOU FREEZE 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.

    HOW LONG DOES CHEESECAKE LAST

    Tightly wrap cheesecake in plastic wrap or foil and store it in the refrigerator for up to 5 days.

    HOW TO TELL IF CHEESECAKE IS DONE

    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

    This is the yummiest baked cherry cheesecake you'll ever make! The almond crust will knock people's socks off.
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 50 minutes
    Cook Time: 40 minutes
    Chill: 4 hours
    Servings: 12
    Calories: 602kcal
    Author: Megan Porta

    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!

    Nutrition

    Calories: 602kcal | Carbohydrates: 73g | Protein: 6g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 385mg | Potassium: 202mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1554IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg
    Did you make this recipe?If you loved this recipe, please rate the recipe and leave a comment below!

    « Healthy Breakfast Cookies Recipe
    Valentine Snack Mix Recipe »

    Reader Interactions

    Comments

    1. Linda Marrocco

      April 06, 2022 at 11:30 pm

      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.

      Reply
      • Megan Porta

        April 07, 2022 at 4:28 am

        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.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Megan and I am so happy you are here! Whether you are looking for a healthy salad, easy dinner or indulgent dessert, I've got you covered! Let's dig deeper →

    Web Stories Library

    Dominate Your Instant Pot!

    Food Blogging Resources

    Yummy Desserts

    Lemon Curd With Egg Yolks Recipe

    What To Eat With Lemon Curd – 21 delish ideas!

    Best Instant Pot Cheesecake Recipe

    Easy Banana Bars Recipe

    Baked Cinnamon Apple Slices Recipe

    cropped-0818OreoBalls511B9431post.jpg

    3 Ingredient No Bake Oreo Balls Recipe

    Comforting Soups

    World’s Best Chili Recipe

    How To Freeze Chili

    Chicken and Dumplings Recipe With Canned Biscuits

    Easy Crab Soup Recipe

    Ham Bone Bean Soup With Potatoes

    How Long Does Chili Last In The Fridge

    Footer

    • Facebook
    • Instagram
    • Pinterest
    • Snapchat
    • Twitter
    • YouTube

    As Featured In

    • Privacy Policy

    Copyright © 2023 Pip and Ebby on the Foodie Pro Theme