Ingredients
Scale
- 2 1/2 cups Oreo crumbs (keep the filling)
- 4 tablespoons unsalted butter, melted
- 1 pound cherries, fresh or frozen, pitted
- 1/2 cup white granulated sugar (for cherry topping)
- 2 tablespoons cornstarch
- 24 ounces cream cheese, room temperature
- 3/4 cup white granulated sugar (for cheesecake)
- 1/2 cup sour cream, room temperature
- 1/4 cup cherry filling, pureed
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan.
- Mix Oreo crumbs with melted butter and press into the pan. Bake for 12 minutes and cool.
- In a saucepan, combine cherries, sugar, and cornstarch; cook until juices separate. Mash half the cherries and blend into puree.
- Beat cream cheese and sugar until smooth, add sour cream, cherry puree, and vanilla extract. Mix in eggs one at a time.
- Pour cheesecake batter into crust, use a water bath for baking. Bake for 70-80 minutes.
- Cool in the oven, then chill for at least 6 hours. Serve with cherry topping.
Last Step:
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Ensure all ingredients are at room temperature for a smooth batter.
Using a water bath helps bake the cheesecake evenly and prevents cracks.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30
- Sodium: 350
- Fat: 27
- Saturated Fat: 16
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 44
- Fiber: 1
- Protein: 6
- Cholesterol: 100