- You can top the cheesecake with canned cherry pie filling to save time.
- You can also choose to make a plain cheesecake and all the cherries on top.
SPECIAL TOOLS
- Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
- Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don’t have to cut it out of regular parchment paper.
- Baking spray: I use the nonstick spray that has flour in it.
- Offset spatula: I use this to easily spread the frosting or fillings.
STORING AND FREEZING
Store this cherry cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
FREEZING
You can freeze the cherry cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before decorating.
INGREDIENTS
Oreo Crust
- 2 ½ cups Oreo crumbs keep the filling!
- 4 tablespoon Unsalted butter melted
Cherry Topping
- 1 lb Cherries fresh or frozen pitted cherries
- ½ cup White granulated sugar
- 2 tablespoon Cornstarch
Cherry Cheesecake
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¼ cup Cherry filling pureed see instructions
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
