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Creamy, rich and ever-so-slightly tangy no-fail NY style cherry cheesecake! Easy to make and will quickly become a staple in your home! So tasty and never fails!

Course: Dessert
Servings: 1, 8-inch cake
Cook time: 50 mins
Cuisine: American



  • 1 cup graham cracker crumbs (104 grams)

  • ¼ cup granulated sugar (50 grams)

  • 4 tablespoons butter melted

  • pinch of salt


  • 2 packages cream cheese (8 ounces each), softened

  • ¾ cup granulated sugar (150 grams)

  • 1 tablespoon all-purpose flour

  • 2 teaspoons vanilla extract

  • 1 teaspoon lemon juice

  • 2 eggs

  • 1 egg yolk

  • ¼ cup sour cream (60 grams)

  • 1 can E.D Smith Cherry Pie Filling


Make The Crust

  1. Preheat oven to 350°F (177°C). Line a 8" springform pan with parchment or grease well.

  2. In a small bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Mix well.

  3. Press graham cracker mixture into the pan, pressing firmly with the back of a spoon to pack the crumb mixture.

  4. Bake for 10-12 minutes. Remove from the oven and allow to cool slightly while making the filling.

Make The Cheesecake

  1. In a large mixing bowl, beat the cream cheese with an electric mixer for 1 minute. Add the granulated sugar and beat an additional 2 minutes, until the mixture is fluffy and there are no cream cheese chunks.

  2. Scrape the sides of the bowl and add in the flour. Mix on low speed until just incorporated. You do not want to add too much air into the mixture, so from this point forward, mix on low speed only.

  3. Add the vanilla extract and lemon juice to the bowl and mix on low speed.

  4. Scrape the sides of the bowl and add the eggs, one at a time, mixing on low speed after each addition, until the egg is almost fully mixed in.

  5. Add the sour cream and mix on low speed until it is incorporated.

  6. Fill the bottom of a large roasting pan with hot water. Wrap your springform pan with tinfoil all the way around, ensuring no water will be able to leak into your cake. Place your prepared pan into the roasting pan with water, then fill with your cheesecake filling.

  7. Bake cheesecakes at 350°F (177°C) for 40-50 minutes, or until the outside of each cheesecake is set, but the middle is still jiggly.

  8. Turn the oven off and open the oven door. Allow to cool in the oven for 30-60 minutes, then remove and refrigerate for at least 2 hours.

To Assemble

  1. Once the cake has cooled, spoon your cherry pie filling overtop your cheesecake. Refrigerate and serve chilled.


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