This Cherry Cheesecake Dessert recipe is creamy and smooth with cherry pie filling and whipped cream. It’s perfect for any celebration!
We’ve been having really cold weather here in Minnesota and we’ve gotten some snow but things aren’t as bad as they have been for many of you in the midwest. Some of you have even told me about being stuck at home for days due to the ice storms!
On those kinds of days, it is best to just stay inside, keep warm, play board games, read books and do some baking! A couple of months ago, I shared a recipe for Blueberry Cheesecake Dessert that my husband’s grandmother gave me. With Christmas only a couple of weeks away, I thought that cherry version would be perfect.
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How To Make Cherry Cheesecake Dessert
To make this cherry cheesecake dessert, crush 12 double graham crackers. Add melted butter and sugar to the graham cracker crumbs. Press into a 9×13 inch pan.
Cream two packages of cream cheese. Then, add beaten eggs, sugar, and vanilla. Pour the mixture over the crust and bake at 375° for 25 or more minutes until done (top is dry to touch).
Allow the cheesecake to cool and then top it with cherry pie filling. I used canned but if you have the time and desire to make homemade pie filling that would be delicious too.
Spread whipped topping over the cherry pie filling. See FAQs below for how to use whipped cream instead of cool whip.
I love this Cherry Cheesecake Dessert recipe because it is easy to make and since it is in a 9×13 inch pan, it can serve a lot of people.
Of course, this recipe can be made any time of the year but the red cherry pie filling is perfect for Christmas!
Cherry Cheesecake Dessert Recipe FAQs
1. Would this cheesecake be good with other kinds of pie filling?
Definitely! You can try strawberry pie filling, blueberry, apple, apricot, blackberry, lemon, peach, and raspberry.
2. Could I make this cheesecake with another kind of graham crackers for the crust? Yes, you can use whatever kind you want. I think this cherry cheesecake dessert would be fabulous with a chocolate graham crust!
3. Can I use whipped cream instead of Cool Whip? Yes. You’ll need about three cups of whipped cream to use in place of the Cool Whip.
4. Do you have suggestions for how to lighten up this recipe? For a lighter version, try using 1/3 less fat cream cheese, low-fat graham crackers, replace a portion of the sugar with stevia or another sugar alternative, top with no sugar added pie filling or fresh fruit, and use light Cool Whip. But keep in mind that any alterations may change how the cheesecake turns out.
5. My family doesn’t like fruit on their cheesecake. What else could we put on top? You can top it with your favorite pudding like I did in this recipe or try it with caramel and pecans as in this recipe or even with chopped up peanut butter cups!
6. Can this cheesecake be prepared ahead of time? Yes! If you plan to serve it within 24 hours of making the cheesecake, you can make it and store it in the fridge. If you want to make it a day or two ahead of time, just bake the cheesecake. Store it in the fridge and add the cherry pie filling and Cool Whip the day you plan to serve it.
Cherry Cheesecake Dessert Recipe
Ingredients
- 1 ⅔ cup graham crackers crumbs 12 graham crackers
- ¼ cup butter melted
- ½ cup sugar
- 16 ounces cream cheese, softened two 8-ounce blocks
- 4 large eggs beaten
- 1 cup sugar
- 1 teaspoon vanilla
- 21 ounces can cherry pie filling
- 8 ounce Cool Whip
Instructions
- Preheat the oven to 375˚F.
- Crush the graham crackers. Add melted butter and sugar. Press into a 9x13-inch pan.
- Cream the cream cheese together.
- Add beaten eggs, sugar and vanilla.
- Pour over crust and bake at 375˚F for 20 or more minutes until done (top is dry to touch).
- Cool and top with cherry pie filling and Cool Whip.
Pamela Boyett says
What kind of cherry pie filling is best? They have either a sweet one or a tart/sweet one that I usually use for cherry pie.
Tonia says
Hi Pamela,
I typically use Lucky Leaf but it’s totally up to you!
~Tonia
Darla says
This looks so good. I just started following you and can’t wait to try your recipes. Thanks. Oh and I’m from Canada but my parents went to university in Minnesota.
Anna Bennett says
Oh Tonia,
It looks so Yummmmy…