• Classic Cheesecake with Homemade Cherry Topping

Classic Cheesecake with Homemade Cherry Topping

375 16 servings, 1 piece (108 g) each
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16 servings, 1 piece (108 g) each

This isn't just any ordinary cheesecake! We've topped our PHILADELPHIA Classic Cheesecake recipe with a homemade topping of saucy cherries. How's that for a showstopper of a dessert?

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup of the remaining sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  • Meanwhile, mix corn starch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Cool completely. Refrigerate until ready to use.
  • Spoon cherry topping over cheesecake before serving.

How to Bake the Cheesecake in a Dark Nonstick Springform Pan

Reduce oven temperature to 300°F if using a dark nonstick springform pan.


Both the cheesecake and cherry topping can be refrigerated up to 24 hours before serving as directed.


  • 16 servings, 1 piece (108 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (108 g) each
Calories 360
% Daily Value
Total fat 25g
Saturated fat 15g
Cholesterol 135mg
Sodium 380mg
Carbohydrate 29g
Dietary fibre 1g
Sugars 24g
Protein 7g
Vitamin A 25 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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