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Cherry Cheesecake with Oreo Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 78 reviews
  • Author: Paula
  • Prep Time: 25 minutes
  • Cook Time: 85 minutes
  • Total Time: 7 hours 50 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This luscious Cherry Cheesecake recipe features a crunchy Oreo crust, a creamy cherry-infused cheesecake filling, and a vibrant homemade cherry topping. Combining fresh or frozen cherries with a smooth cream cheese batter, this dessert is baked in a water bath for the perfect texture and finished with a sweet cherry topping that elevates this crowd-pleasing classic to a delightful new level.

Ingredients

Scale

Oreo Crust

  • 2 1/2 cups Oreo crumbs (including the filling)
  • 4 tablespoons unsalted butter, melted

Cherry Topping

  • 1 lb cherries, fresh or frozen, pitted
  • 1/2 cup white granulated sugar
  • 2 tablespoons cornstarch

Cherry Cheesecake Filling

  • 24 oz cream cheese, room temperature
  • 3/4 cup white granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1/4 cup cherry filling puree (from cherry topping)
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, room temperature

Instructions

  1. Prepare the Oreo Crust: Preheat your oven to 325°F (163°C). Spray a 9-inch springform pan with nonstick baking spray, then line the bottom with a 9-inch parchment paper circle and spray again to ensure easy removal.
  2. Make the crust mixture: Using a food processor or blender, pulse the Oreos (with filling) into fine crumbs. In a small bowl, combine the Oreo crumbs and melted butter, mixing thoroughly with a fork.
  3. Form the crust in the pan: Pour the crust mixture into the prepared springform pan. Use your hands and the bottom of a measuring cup to press and compact the crumbs evenly along the bottom and up the sides of the pan.
  4. Bake the crust: Bake the crust for 12 minutes to set it, then remove from the oven and let it cool slightly.
  5. Prepare the cherry topping: In a medium saucepan over medium heat, combine the cherries, sugar, and cornstarch. Cook, stirring occasionally, until the juice starts to separate and the mixture thickens slightly.
  6. Mash the cherries: Lightly mash half of the cherries in the saucepan, then continue cooking until the topping is thickened and glossy.
  7. Puree part of the topping: Remove 1/2 cup of the cherry topping and blend it into a smooth puree using a blender. Chill this puree in the freezer for about 15 minutes while you prepare the cheesecake batter. Store the remaining cherry topping in an airtight container in the refrigerator for serving later.
  8. Make the cheesecake batter: Using a mixer on high speed, beat the room temperature cream cheese and sugar together for 2 minutes until smooth and creamy. Scrape down the sides of the bowl for even mixing.
  9. Add other wet ingredients: Mix in the sour cream, cherry puree, and vanilla extract on medium speed until combined. Then, add eggs one at a time, mixing on low speed just until everything is incorporated and the batter is a light pink color.
  10. Pour batter into crust: Pour the cheesecake batter over the baked Oreo crust in the springform pan and smooth the top gently.
  11. Prepare a water bath: Choose one method to prevent cracks and ensure even baking: (1) Place the springform pan inside a 10-inch cake pan, then place the cake pan in a large roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the cake pan, avoiding water contact with the crust. Or (2) Wrap the outside of the springform pan tightly twice with aluminum foil, place it directly inside the roasting pan, and pour hot water until it reaches halfway up the springform pan. Both methods provide moist, gentle heat for baking.
  12. Bake the cheesecake: Bake at 325°F for 70-80 minutes, or until the edges are set but the center still jiggles slightly when shaken gently.
  13. Cool the cheesecake: Turn off the oven, crack the oven door open, and let the cheesecake cool slowly inside for 30 minutes to prevent cracking. Then remove from the oven and transfer the springform pan to a cooling rack to cool completely.
  14. Chill overnight: Cover the cooled cheesecake tightly with foil and refrigerate for at least 6 hours or preferably overnight to fully set.
  15. Serve with cherry topping: Remove the springform pan and parchment paper from the cheesecake. Spoon the reserved cherry topping evenly over the cheesecake before slicing and serving.

Notes

  • Pull dairy ingredients (cream cheese, sour cream, eggs) out of the fridge at least 2 hours before baking to ensure they reach room temperature, which helps create a smooth cheesecake batter.
  • Be careful not to overmix the eggs into the batter to avoid air bubbles and cracks.
  • Use a water bath to maintain moisture and prevent cracking during baking.
  • You can substitute fresh cherries with frozen pitted cherries if fresh are unavailable; thaw and drain excess liquid before cooking.
  • Chilling the cherry puree before incorporating into the batter helps keep the texture smooth and colors vibrant.

Nutrition

  • Serving Size: 1 slice (1/16th of cheesecake)
  • Calories: 370
  • Sugar: 28g
  • Sodium: 210mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0.3g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 95mg

Find it online: https://piesbypaula.com/cherry-cheesecake-with-oreo-crust-recipe/