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Here’s the Cherry Cheesecake recipe for a perfect, creamy dessert with a buttery graham cracker crust and a sweet cherry topping. 
Ingredients:
For the Graham Cracker Crust:
18 graham cracker sheets (or 2 cups graham cracker crumbs)
1/2 tsp cinnamon
1/4 tsp kosher salt
10 tbsp salted butter, melted
For the Cherry Cheesecake Filling:
32 oz cream cheese (room temperature)
1 1/2 cups sugar
2 tbsp cornstarch
4 large eggs (room temperature)
1 tsp vanilla extract
1/2 tsp almond extract
1 tbsp lemon juice
1 cup sour cream (room temperature)
1/2 cup heavy cream (room temperature)
21 oz cherry pie filling (for topping)
Equipment:
9-inch springform pan
Stand mixer
9×13 baking dish (for the water bath)
Instructions:
1. Prepare the Graham Cracker Crust:
Preheat the oven to 350°F (175°C).
In a food processor, combine graham crackers, brown sugar, cinnamon, and kosher salt. Pulse until fine crumbs form.
Pour in the melted butter and pulse until the mixture resembles wet sand.
Press the mixture into the bottom and up the sides of a 9-inch springform pan to form the crust.
Bake for 10 minutes or until golden brown and set. Set aside to cool.
2. Prepare the Water Bath:
In a pot, bring 8 cups of water to a boil. This will be used later for the water bath.
3. Make the Cheesecake Filling:
In a stand mixer, beat cream cheese, sugar, and cornstarch on low speed for 3-4 minutes until smooth.
Add vanilla extract, almond extract, and lemon juice. Mix for 20-30 seconds until combined.
Add eggs one at a time, mixing well after each addition.
Add sour cream and heavy cream, mixing until smooth.
4. Bake the Cheesecake:
Pour the cheesecake filling into the cooled graham cracker crust.
Pour the hot water into a 9×13 baking dish and place it on the bottom oven rack.
Place the cheesecake on the middle rack and bake for 1 hour and 15-20 minutes. The center should still jiggle slightly, but the edges will be set.
5. Cool the Cheesecake:
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
Remove and cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
6. Serve:
Before serving, top the cheesecake with cherry pie filling. Slice and enjoy!
Nutritional Information (Per Serving):
Calories: 844 kcal
Enjoy this Cherry Cheesecake—a perfect dessert for any occasion!