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Cherry Cheesecake

Try this simple cherry cheesecake recipe that your guests will love. Learn the how-to's of this yummy dessert by following step by step photo instructions.

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I visited my sister’s home Thanksgiving morning to learn how to make this heavenly dessert. She brings this to parties all the time – you may remember it from last year’s thanksgiving photos.

I was surprised at the simplicity of this cheesecake. I was going to write this as Anna’s cheesecake but her husband, Fedor, was very much involved. Fedor, being the perfectionist that he is, was criticizing Anna and I the whole time we were making the bottom dough for this cheesecake and letting us know how ugly we were making it.

Eventually, he took over and finished off the cherries and lattice top. This explains the manlier hands in the photos towards the end. I guess he wanted to make sure it looked good. That’s typical Fedor. Thanks Anna and Fedor for inviting me over to learn the how-to’s of this yummy dessert.

Ingredients for Cherry Cheesecake:

2 (8oz) pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
2 (8oz) packages cream cheese, room temperature
1/2 cup sugar
1 tsp vanilla
1 large egg
2 (21 oz) cans of Country Cherry Pie Filling
Flour for dusting (maybe 1 Tbsp)

How to make the Cherry Cheesecake:

Preheat the Oven to 350˚ F.

1. Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13×9 glass pyrex dish.

Use any scraps of dough to patch the dough after it’s in the pyrex dish. This doesn’t have to be perfect, unless your name is Fedor.

A base for cherry cheesecake spread in a glass pyrex dish

2. On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.

Filling for cherry cheesecake being combined in a bowl with a spoon

3. Spread cream cheese mixture evenly over the crescent in the pyrex dish.

Cheesecake filling spread on a crust in a pyrex glass dish

4. Spread cherry filling evenly over the cream cheese mixture.

An uncooked cherry cheesecake in a pyrex glass dish

5. Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about 1/2″ wide.

Dough being cut into long strips on a cutting board

6. Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.

The lattice on a cherry cheesecake being created with strips of dough

7. After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish and bake for 30-35 minutes until the top is golden brown.

Try this simple cherry cheesecake recipe that your guests will love. Learn the how-to's of this yummy dessert by following step by step photo instructions.

Cherry Cheesecake

4.63 from 8 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Ingredients 

Servings: 9 -12
  • 2 8oz pkgs refrigerated crescent roll dough (1 for the top and 1 for the base)
  • 2 8oz packages cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 2 21 oz cans of Country Cherry Pie Filling
  • Flour for dusting, maybe 1 tbsp

Instructions

Preheat the Oven to 350°F.

  • Open 1 packages of crescent rolls. Dust a clean surface with a little flour unless you have a very good non-stick surface. Roll out the crescent dough large enough to cover the base and go half-way up the sides of a 13x9 glass pyrex dish. Use any scraps of dough to patch the dough after it's in the pyrex dish.
  • On medium speed, beat together the cream cheese, sugar, vanilla and egg in a medium bowl, just until it is creamy and smooth.
  • Spread cream cheese mixture evenly over the crescent in the pyrex dish.
  • Spread cherry filling evenly over the cream cheese mixture.
  • Roll the second package of crescent dough to about the size of the pyrex dish top. Cut strips of dough about 1/2" wide.
  • Place the strips of dough on the cheesecake the long way. Place 1 strip of dough on each edge of the pyrex and push the edges against the glass to seal the edges of the cheesecake.
  • After all the long strips are on, cut the next set of strips in half and place them the opposite way over the cheesecake to form a lattice. Seal the edges to the pyrex dish and Bbake for 30-35 minute bake until the top is golden brown.
Course: Dessert
Cuisine: American
Keyword: Cherry Cheesecake
Skill Level: Easy/Medium
Cost to Make: $
Natasha's Kitchen Cookbook

 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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4.63 from 8 votes (1 rating without comment)

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Comments

  • Elena Struk
    July 2, 2019

    Hey Natasha, would a puff pastry work for this recipe?

    Reply

    • Natasha
      July 2, 2019

      Hi Elena, I haven’t tried puff pastry so I can’t say for sure if it would crisp up too quickly on top. If you experiment, please let me know how it goes.

      Reply

  • Vicky
    September 10, 2018

    I was referring to The Apple Sharlotka cake…

    Reply

    • Natashas Kitchen
      September 10, 2018

      Thanks for getting back to me Vicky! With any egg-based cake, be sure you beat the eggs and sugar sufficiently. If using a high powered electric hand mixer, add 2 min to beating time in step 2. Keep cake away from outdoor draft to prevent an “eggy” aroma.

      Reply

  • Vicky
    September 8, 2018

    Hi Natasha!..I’ve tried so many of your cake recipes …all so far amazing, other than the apple cake ..taste wise not impressed at all very eggy smell no one enjoyed that one…was Tobad and looked so good! ..I look forward to trying other recipes.

    Reply

    • Natashas Kitchen
      September 9, 2018

      Thank you so much Vicky! I’m happy you have enjoyed our recipes! Which apple cake are you referring to?

      Reply

  • Luda
    July 12, 2016

    I already made three times, it is soooooo good. Only thing bothering me… Seems like I am getting uncooked top stripes in middle touching cherries. I tried to bake longer but still not good enough. Bottom is already baked enough but not top.

    Reply

    • Natasha
      natashaskitchen
      July 12, 2016

      Hi Luda, are you baking in the center of the oven? The underside of the top strips touching the cherries won’t ever be fully dry since it is touching liquid, just like you would have with a pie but not to worry, it is baked through 🙂

      Reply

  • Karen Mitchell
    March 4, 2016

    Hi Natasha,
    I’m in Australia and never heard of this “crescent roll dough”?

    What is it exactly and what would I use instead of this?

    Reply

    • Natasha
      natashaskitchen
      March 4, 2016

      It is a pre-made product sold in grocery stores. I haven’t really tested any substitutes but I did find some homemade recipes for them online. P.S. I haven’t tested this recipe but it appears well reviewed: http://allrecipes.com/recipe/7000/golden-crescent-rolls/

      Reply

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