Description
This Spiked Cherry Cheesecake recipe combines a rich and creamy cream cheese filling infused with cherry liqueur atop a buttery graham cracker crust. Topped with luscious cherry pie filling enhanced by a splash of liqueur and garnished with fresh cherries and whipped cream, this dessert is perfect for special occasions or holiday celebrations.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cherry liqueur (such as Kirsch or cherry brandy)
- 1/4 cup sour cream
For the topping:
- 1 can (21 oz) cherry pie filling
- 2 tablespoons cherry liqueur (optional)
- Fresh cherries for garnish (optional)
- Whipped cream for garnish (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter. Firmly press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Gradually add the granulated sugar and continue beating until fully incorporated and creamy. Add eggs one at a time, mixing well after each addition to ensure smoothness. Stir in the vanilla extract, cherry liqueur, and sour cream until the mixture is smooth and creamy with no lumps. Pour the filling evenly over the prepared crust and smooth the top with a spatula.
- Bake the cheesecake: Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly when gently shaken. Once done, turn off the oven, slightly crack the door, and allow the cheesecake to cool inside for 1 hour. This helps prevent cracking by cooling gradually.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight to allow it to fully set and develop flavors.
- Add the topping and serve: Before serving, if desired, mix the cherry pie filling with the additional 2 tablespoons of cherry liqueur to enhance the flavor. Spoon the cherry topping evenly over the chilled cheesecake. Garnish with fresh cherries and whipped cream for an elegant presentation. Slice and enjoy your spiked cherry cheesecake.
Notes
- For a non-alcoholic version, omit the cherry liqueur and add 1/2 teaspoon almond extract to enhance the cherry flavor.
- Try using a chocolate cookie crust for a decadent twist on the traditional graham cracker base.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
- Refrigerate the cheesecake adequately to ensure the perfect texture before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
