Cherry-Topped Cheesecake

Sharron Steward


I got this recipe out of Great American Recipes Cook Book. It is absolutely delicious. My family loves it! It is always requested for holiday meals! Enjoy!!!

★★★★★ 2 votes
2 Hr
50 Min


1 1/2 c
graham cracker crumbs
1/4 c
(1/2 stick) unsalted butter, melted
1 1/4 c
granulated sugar, divided
3/4 c
cherry preserves, warmed and strained
3 pkg
(8 oz. each) cream cheese, softened
4 large
eggs, lightly beaten
1/2 tsp
almond extract
1 can(s)
(12 oz) cherry pie filling

How to Make Cherry-Topped Cheesecake


  • 1In a medium bowl, combine the graham cracker crumbs, butter and 1/4 cup sugar. Press the mixture into the base of an 8-inch springform pan. Chill for 30 minutes. Spread the preserves over the graham cracker base.
  • 2Preheat the oven to 300 degrees. In a large bowl, beat the cream cheese and remaining sugar until fluffy. Beat in the egss and almond extract until blended and smooth.
  • 3Pour the cream cheese mixture over the graham cracker base. Bake until firm around the edge, but slightly loose in the center, 45-50 minutes. Turn off the oven and leave the cheesecake inside the oven door slightly ajar for 1 hour.
  • 4Remove the cheesecake from the oven and chill until ready to serve. Remove the pan, transfer the cheesecake to a serving plate and spoon the cherry pie filling on top to serve.

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About Cherry-Topped Cheesecake