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Rich and Creamy Cherry Cheesecake

Updated on September 28, 2014

Sheri's Cherry Cheesecake Recipe

I love cheesecake, all kinds it doesn't matter the flavor or type. Some of my favorite flavors of cheesecake are New York style, no bake, chocolate, and pumpkin. I love cheesecakes that are topped with strawberries or chocolate. But my all-time favorite is Cherry Cheesecake. There is even a day that celebrates my passion for this scrumptious dessert. National Cherry Cheesecake Day is on April 23. To celebrate this day I have remade my grandmothers recipe into a lighter version.

Kitchen Mixers and Blenders

Sunbeam FPSBHS0302 250-Watt 5-Speed Stand Mixer, Black
Sunbeam FPSBHS0302 250-Watt 5-Speed Stand Mixer, Black

250-watt motor

5 speeds; heel rest design

Chrome beaters and dough hooks

Dual-function hand mixer and stand mixer

3-quart stainless steel bowl

Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White
Cuisinart HM-90S Power Advantage Plus 9-Speed Handheld Mixer with Storage Case, White

Handheld mixer with 220-watt motor and automatic feedback

Simple on/off button; 1-touch speed control and 9 speed options

3 low start speeds to prevent ingredients from splattering; snap-on clear storage case

Includes beaters, chef's whisk, dough hooks, spatula, and instruction/recipe book


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You may be asking why all the fuss? It's just cheesecake after all. For me there is just something about the smooth rich creaminess of the cheesecake blended with the sweet and slightly tart cherry topping. Yummy. This recipe tastes just like my grandmothers and although I don't consider it low fat it is a lighter version compared to hers.

Cook Time

Prep Time: 5

Total Time: 35

Serves: 8


  • 1 (9 inch) prepared low fat graham cracker crust
  • 3 (8 oz..package) nuefatchel cheese
  • softened
  • 2 eggs
  • 1/2 c powdered sugar
  • 1 1/2 tsp.vanilla extract
  • 1 lemon - you will need 1 tbsp. juice and 1 tsp. zest
  • 1 can low sugar cherry pie filling
  • no fat Cool Whip


  1. Preheat oven to 350 degrees. Beat softened cream cheese with eggs, sugar, vanilla, lemon juice and zest. Mix on low 1 minute and then increase to medium for 2 minutes until blended. Pour into pie crust. Bake 30 minutes until firm. Cool. Then top with cherry pie filling and cool an additional 3 -4 hours until completely chilled. serve with no fat cool whip if desired
Cast your vote for Sheri's Cherry Cheesecake

Chocolate-Cherry Surprise Cheesecake

Chocolate-Cherry Surprise Cheesecake

My son loves this recipe

Cook time: 2 hours
Ready in: 2 hours
Yields: 10


  • 1/2 cup butter
  • 4 (1-ounce) unsweetened chocolate baking squares
  • 2 1/4 cups sugar
  • divided
  • 5 large eggs
  • divided
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 (8-ounce) packages cream cheese
  • softened
  • 1/2 cup sour cream
  • 2 (1-ounce) semisweet chocolate baking squares
  • melted
  • 1 cup canned cherry pie filling
  • Toppings: canned cherry pie filling
  • sweetened whipped cream
  • milk chocolate kisses


  1. Melt butter and unsweetened chocolate squares in a 3-quart heavy saucepan over low heat, stirring constantly. Remove from heat, and cool 5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending well after each addition. Add milk and 1 teaspoon vanilla. Add flour and salt; stirring until well blended. Spread mixture evenly into a lightly greased 9-inch springform pan.
  2. Bake at 325 for 25 minutes. Remove from oven, and cool in pan on a wire rack. Reduce oven temperature to 300.
  3. Beat cream cheese and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Add remaining 1 teaspoon vanilla, beating just until blended. Add remaining 3 eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and melted semisweet chocolate squares, beating just until blended.
  4. Spoon cherry pie filling evenly over prepared crust. Pour chocolate cheesecake mixture over cherry pie filling.
  5. Bake at 300 for 1 hour and 5 minutes to 1 hour and 10 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn oven off; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours. Release and remove sides of pan; serve with desired toppings.

How does a food get it's own day?

There is a food honored just about every day of the year.The President of the United States has the authority to declare a commemorative day by a proclamation. Some state's governor's and mayors of cities also can proclaim special food observance days. There are a lot of food holidays that are celebrated in April. My other favorite food holidays in this month are Florida Tomato Month, BLT Sandwich Month and Pineapple Upside Down Cake Day.


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    • Arod17 profile image

      Arod17 4 years ago

      I am going to the cheesecake factory now!

    • profile image

      Mobley5 4 years ago

      Now I want cherry cheesecake. Yum!

    • Snakesmum profile image

      Jean DAndrea 4 years ago from Victoria, Australia

      Can't go past a good cheesecake !

    • profile image

      Savingsmom 4 years ago

      I love cherries!

    • IMKZRNU2 profile image

      IMKZRNU2 4 years ago from Pacific Northwest

      I agree with you....ALL cheesecake is yummy!