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A baked graham crust supports a chilled cheesecake layer topped with cherry filling. Add the cherries after the cheesecake is cold and firm. Low-speed egg mixing helps avoid unnecessary air in the custard.
Use the twenty-one-ounce can of pie filling for the main version. Two cups of homemade compote is an alternative only when fully cooked and cooled. A runny compote can slide off the cut bars.
Ingredient amounts and preparation
- Set out: 2 cups graham cracker crumbs; 0.5 cup unsalted butter, melted
- Set out: 0.25 cup granulated sugar; 1 pinch salt
- Set out: 24 oz cream cheese, softened; 0.75 cup granulated sugar
- Set out: 0.25 cup sour cream; 1 teaspoon vanilla extract
- Set out: 3 large eggs; 21 oz cherry pie filling or 2 cups homemade cherry compote
Cooking sequence and doneness
- Stage 1
- Heat the oven to 325°F and line a nine-by-thirteen-inch pan with parchment overhang. Mix graham crumbs, melted butter, the quarter cup of sugar and salt.
- Stage 2
- Press evenly into the base and bake ten minutes. Let the crust cool slightly.
- Stage 3
- Beat softened cream cheese until smooth and mix in the three-quarter cup of sugar. Add sour cream and vanilla. Mix eggs in individually on low speed just until incorporated.
- Stage 4
- Spread filling over the crust. Bake about thirty-five to forty minutes, continuing until edges are set and the central filling reaches 160°F with only a slight wobble.
- Stage 5
- Cool briefly and refrigerate within two hours after baking. Chill at least four hours until firm. Add cooled cherry topping, lift carefully and cut with a clean knife.
Ten minutes at 325°F gives the pressed crumbs a head start before the filling is added. Press evenly into a lined nine-by-thirteen-inch pan. Let the crust cool slightly while mixing the cheese layer. Beat softened cream cheese smooth before adding sugar, sour cream and vanilla. Scrape the bowl, then add eggs one at a time on low speed. More beating after the eggs are incorporated can trap excess air.
What counts as a baked center?
The center should have a small unified wobble and reach 160°F rather than remain liquid. Begin checking after thirty-five minutes and extend as necessary. Use a probe in the filling without touching the pan.
When can topping be added?
Refrigerate within two hours after baking and chill at least four hours until firm. Spread cooled cherries on the cold slab. Wipe the knife between slices to keep the layers distinct. Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
Related recipe choices
For another complete recipe, see Blueberry Cheesecake Crumble Bars or Baked Oreo Cheesecake with Optional Chocolate Ganache. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal. FoodSafety.gov egg guidance supports the 160°F check for the egg-based filling.
Common Questions About This Recipe
- Which cherry topping is used?
Use the twenty-one-ounce can of pie filling for the main version. Two cups of homemade compote is an alternative only when fully cooked and cooled.
- Why bake the crust first?
Ten minutes at 325°F gives the pressed crumbs a head start before the filling is added. Press evenly into a lined nine-by-thirteen-inch pan.
- How are lumps prevented?
Beat softened cream cheese smooth before adding sugar, sour cream and vanilla. Scrape the bowl, then add eggs one at a time on low speed.
- What counts as a baked center?
The center should have a small unified wobble and reach 160°F rather than remain liquid. Begin checking after thirty-five minutes and extend as necessary.
- When can topping be added?
Refrigerate within two hours after baking and chill at least four hours until firm. Spread cooled cherries on the cold slab.
- Has this recipe been kitchen-tested?
No. This is a research-based editorial revision.