Best 5 Cherry Crumb Cheesecake Recipes
Indulge in a delightful culinary journey with our enticing Cherry Crumb Cheesecake, a harmonious blend of tangy cherries, creamy cheesecake, and a buttery crumb topping. This classic dessert is elevated with a homemade cherry filling, made from fresh or frozen cherries, simmered with sugar, cornstarch, and a hint of almond extract. The luscious cheesecake layer, crafted with cream cheese, sugar, eggs, and vanilla extract, provides a velvety smooth texture that pairs perfectly with the vibrant cherry filling. The irresistible crumb topping, made from flour, butter, sugar, and cinnamon, adds a delightful crunch and a golden-brown finish. This comprehensive recipe guide includes step-by-step instructions for making the cherry filling, cheesecake batter, and crumb topping, ensuring a perfect cheesecake every time. Discover additional recipe variations, including a gluten-free option and a chocolate-covered cherry cheesecake, to cater to various dietary preferences and flavor desires.
Here are our top 5 tried and tested recipes!
THE BEST UNBAKED CHERRY CHEESECAKE EVER
Light and fluffy unbaked cheesecake. Very fast and easy to make. Husband refuses to eat baked cheesecake after eating this!
Provided by LuCynda
Categories Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Mix together graham cracker crumbs, margarine, and sugar in a bowl until well incorporated and crumbly. Press into a pie plate, going up the sides as much as possible.
- Beat together the cream cheese, sugar, and vanilla in a bowl until smooth and spreadable. Whisk whipped cream into cream cheese mixture until smooth. Pour cream cheese into prepared crust. Smooth the top with a spatula, and refrigerate until firm, about 2 to 3 hours. Spread the cherry pie filling over the top, and refrigerate until serving.
Nutrition Facts : Calories 295.8 calories, Carbohydrate 30.7 g, Cholesterol 47.7 mg, Fat 18.5 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 9.5 g, Sodium 165 mg, Sugar 17.3 g
UPSIDE DOWN CHERRY CRUMB CHEESECAKE
A shortbread like crust topped with cherries, and cheesecake with a crumb topping. This is my attempt to replicate a deliciously different cherry cheesecake that a restaurant in this area used to make years ago. I hope you enjoy it as much as we did. Note that I used light products for this recipe only because that is what I tend to buy these days.
Provided by _Pixie_
Categories Cheesecake
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F and lightly spray a 10" springform pan with cooking spray.
- Crush the sliced almonds with your hands, until they are crumbs (they don't need to be extremely fine).
- Mix the almonds, flour, and 1/2 cup sugar then add the butter and egg yolks to form crumbs (note you do not want this to form a ball, it should be nice small crumbs).
- Press 1/2 to 2/3 of the crumbs into the base of a springform pan then spread evenly with the cherry pie filling.
- Beat the eggs, egg whites, 2/3 cup sugar, cream cheese and sour cream until smooth then pour evenly over the cherries.
- Make sure the remaining crumb mixture is very finely crumbled then sprinkle it lightly and evenly over the top of the cream cheese mixture.
- Bake for 50 minutes then remove from oven and cool completely before serving.
- Note: The cheesecake portion takes awhile to firm up and is better the second day.
Nutrition Facts : Calories 415.1, Fat 20.2, SaturatedFat 11.1, Cholesterol 113.3, Sodium 191.1, Carbohydrate 51.8, Fiber 1.4, Sugar 19.8, Protein 7.6
CHERRY-CREAM CHEESE CRUMB CAKE BOMBS
In my family, we all agree that the sweet, crunchy crumb topping is the best part of any baked good. Growing up, it was not uncommon to meet my aunt or mom in the kitchen late at night, stealing a few crumbs off the top of the cake. The next day there would be noticeably fewer crumbs, and some guilty looks on everyone's faces. I don't always have the energy to create time-intensive, complicated baked goods, so I have come up with some shortcuts. Thanks to Pillsbury™, the hard work of making the pastry is done, and I get to just focus on making memories and connecting my children to our heritage. I am proud to encourage a new generation of crumb topping lovers!
Provided by Food Network
Time 55m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray.
- In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside.
- Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups.
- In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough.
- Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack.
- Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm.
CHOCOLATE CHERRY CHEESECAKE
My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.
Nutrition Facts : Calories 405 calories, Fat 25g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
CREAMY CHERRY CHEESECAKE
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types. Up here, all the wilderness we could ask for is right outside our back door-everything from wolves to caribou!
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine crust ingredients. Press onto the bottom and a third of the way up the sides of a 9-in. springform pan; set aside. , For filling, in a small bowl, beat cream cheese until smooth. Add the eggs, sugar and vanilla; beat just until smooth. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Increase temperature to 450°., Meanwhile, combine sour cream topping ingredients. Spread over filling. Bake for 10 minutes. Cool at room temperature; cover and chill 12 hours. , For cherry topping, drain cherries, reserving juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and cherry juice until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in lemon juice, food coloring and reserved cherries. Cool for 5 minutes. Spread over cheesecake; chill several hours. Just before serving, remove sides of pan.
Nutrition Facts :
Tips:
- Prep your ingredients: Before you start baking, make sure all of your ingredients are measured and ready to go. This will help you stay organized and avoid any mishaps.
- Use a springform pan: A springform pan is the best type of pan to use for this cheesecake because it allows you to easily remove the cheesecake from the pan after it has cooled.
- Don't overmix the batter: Overmixing the batter can cause the cheesecake to be dense and crumbly. Mix the batter just until it is combined.
- Bake the cheesecake in a water bath: Baking the cheesecake in a water bath helps to prevent the cheesecake from cracking. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water.
- Chill the cheesecake before serving: Allow the cheesecake to chill for at least 4 hours, or overnight, before serving. This will help the cheesecake to set and firm up.
Conclusion:
This cherry crumb cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy cheesecake filling is perfectly complemented by the sweet and tart cherries, and the crumb topping adds a delightful texture. Follow these tips to make sure your cheesecake turns out perfect every time!
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