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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.

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

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

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

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.

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.

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

4.58 from 7 votes
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
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.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $7-$9
Servings: 9 -12

Ingredients

  • 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

Instructions

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 13x9 glass pyrex dish. Use any scraps of dough to patch the dough after it's in the 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.
  3. Spread cream cheese mixture evenly over the crescent in the pyrex dish.
  4. Spread cherry filling evenly over the cream cheese mixture.
  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.
  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.
  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 Bbake for 30-35 minute bake until the top is golden brown.

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • 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

  • Lisa
    October 31, 2014

    Thank you Natasha for your amazing recipes 🙂
    I always use this site .Supper Reply

    • Natasha
      natashaskitchen
      October 31, 2014

      I’m so glad you are enjoying the site. Thank you so much for your great feedback 🙂 Reply

  • jayhawkjen
    October 8, 2014

    This recipe is great. The last time we tried it, we baked the bottom layer of rolls for about 1/3 the recommended time for regular rolls before adding the creme cheese/cherries. It helped the dough set-up. The very first time we made this, we didn’t and the whole thing was a little wierd-tasting! Reply

    • Natasha
      natashaskitchen
      October 9, 2014

      I’ve never had to bake it separately that way and haven’t had any issues. Did it seem under-cooked on the bottom, or what do you mean by “weird”? Reply

  • Susanna
    January 23, 2014

    Hi Natasha,

    Enjoying the posts on making farmers cheese/tvareg. My friend (born in Poland) makes a delicious version using Trader Joe’s sour cream instead of the buttermilk. (Although I’m allergic to milk I seem to be able to eat a bit of this delicious cheese.) Do you have a recipe for sernik or cheesecake made with farmer’s cheese?
    Best Regards,

    Susanna Reply

  • June 4, 2013

    Thank u Natasha for creating such a helpful website.May God bless u !u really help such young wives as I am to learn how to cook delicious ,nice looking food.i use ur recipes a lot and not planning to stop;))thank u! Reply

    • Natasha
      natashaskitchen
      June 5, 2013

      Awww, Tina that’s fantastic! I’m so happy you find my blog helpful 🙂 Reply

  • Natalya
    April 19, 2013

    Hello Natasha!
    Do you serve this desert warm or cold? Reply

    • Natasha
      natashaskitchen
      April 19, 2013

      Warm but it’s also good as it cools to room temp. Reply

  • Sarah Z.
    April 6, 2013

    another question, do you have a recipe for pigs in the blanket? which dough would you use for it? Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      My sister has made them before and she used crescent dough. I don’t have a homemade version YET, but I do love those little piggy’s 😉 Reply

    • November 28, 2015

      I’m making a cheese cake in my deep dish glass.so how much more do I need to double it. Reply

  • Sarah Z.
    April 6, 2013

    Hi Natasha, which brand of crescent dough do you use?
    Thank you! Reply

    • Natasha
      natashaskitchen
      April 6, 2013

      I don’t have one in the fridge, but I think it’s Pillsbury Reply

  • Anna
    March 12, 2013

    Do you know where you can get crescent dough? Reply

    • Natasha
      natashaskitchen
      March 12, 2013

      Any grocery store should carry it. I buy it at Winco and I believe Walmart has it 🙂 Reply

  • Sveta Z.
    February 14, 2013

    We made it yesterday for the party, and it was all gone :). Thank you. Reply

    • Natasha
      natashaskitchen
      February 14, 2013

      Great, I’m glad you love the recipe :). Reply

  • Mary
    February 11, 2013

    Hi Natasha,

    Thank you so much for putting up your recipies. I tried making the piroshki and it turned out perfect.
    Last night for our dinner party I tried the Cherry Cheesecake and it looked ok but when the guests cut in, we saw that the bottom layer of crossiant was not cooked (kinda embarrassing). So I’m wondering if you can tell us the oven temperature you usually put in and exactly how long.

    Thanks. Reply

    • Natasha
      natashaskitchen
      February 12, 2013

      I’m sorry for the late reply Mary. Was the baking pan at the center of the oven? I just cook it at the center of the oven at 350°F for 30-35 min. Reply

      • Mary
        February 12, 2013

        Yes it was in the centre, but I think I put it around 300 °F. Next time I’ll try 350°F.
        Thank you! Reply

    • Kristin
      July 12, 2013

      Try putting the bottom crust in the oven for 5 minutes before adding cream cheese mixture. This way you avoid the gooey dough syndrome Reply

      • Natasha
        natashaskitchen
        July 12, 2013

        Do you put the cream cheese onto a warm crust? I pre-baked it but then let it cool before adding cream cheese. Reply

        • ginger
          November 28, 2015

          I always use gram crackers for the crust and it calls for 1pkge of crème cheese 1can of eagle brand milk 1/3c.lemon juice1tea.vanilla extract.do I just double the ingredients. Reply

          • Natasha
            natashaskitchen
            November 28, 2015

            HI Ginger, are you referring to another cheesecake recipe? Since baking is so much a science, without trying it, I cant really advise you on what to do.

  • Estera
    January 14, 2013

    I make this same recipe, the only diference is that on top instead of strips of dought, I do a whole layer just like on the bottom and then sprinkle powder sugar on top . It’s delicious. 🙂 Reply

  • Valentina
    January 10, 2013

    I made this last night.. Super easy and delicious! My hubby loved it! Reply

    • Natasha
      natashaskitchen
      January 10, 2013

      You are welcome Valentina :). I’m glad you enjoy the recipe! Reply

  • Rimma
    June 22, 2011

    Hi, Natasha. Could I use puff pastry dough instead of crescent dough? Reply

  • Lyuba
    February 23, 2011

    Made this one yesterday…tastes really yummy. Instead of cherries, I made it with raspberry filling…very good 😉
    Thank you Reply

  • Natasha
    February 9, 2011

    Hi Natasha,
    one quastion.. Do I have to grease the glass dish before rollin out the crescent dough? Reply

    • Natasha
      February 9, 2011

      No grease required. There is plenty of butter in the dough so it doesnt stick Reply

  • February 4, 2011

    wow!! it just so happens that my husbands name is Fedor also, and he is a perfectionist too, always critisizing me.. great recipe, by the way. Reply

  • January 29, 2011

    Very nice, will make this soon 🙂 Reply

  • January 27, 2011

    Oh wow! This looks great. My mom makes her cheesecake so similar to this, I can’t believe it. She used pirozhok dough not the crescent dough. I need to post it on my blog. You’ll see the similarities. I need to make this! Reply

    • Natasha
      natashaskitchen
      April 9, 2013

      Oh pirozhok dough sounds interesting. Do you mean like for baked stuffed piroshki? Reply

  • morgan
    January 27, 2011

    This looks simple and yummie! Thanx Reply

    • Natasha
      natashaskitchen
      April 9, 2013

      It is exactly how you described it. Simple and super yummy!! 🙂 Reply

  • Mila
    January 26, 2011

    You are amazing Natasha! Love all your recipes & look forward to many more great ones! 🙂 Reply

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