If you are searching for a dessert that effortlessly combines rich creaminess with a burst of bright cherry flavor, then you have to try this Spiked Cherry Cheesecake Recipe. This decadent cheesecake is infused with cherry liqueur for a subtle boozy twist that perfectly complements the sweet-tart cherry topping. Each bite offers a delightful balance of a buttery graham cracker crust, velvety cream cheese filling, and luscious cherries that make it a standout for any celebration or cozy night in. Trust me, once you make this Spiked Cherry Cheesecake Recipe, it will quickly become your new favorite indulgence.
Ingredients You’ll Need
The beauty of this cheesecake lies in its simple yet essential ingredients, each chosen to contribute the perfect taste, texture, and color to the final masterpiece. From the buttery crust to the creamy filling and vibrant cherry topping, every element plays a vital role in creating that irresistible dessert.
- Graham cracker crumbs: Provide a crunchy and slightly sweet base that complements the creamy filling.
- Granulated sugar: Sweetens the crust and filling just right without overpowering the cherry flavor.
- Unsalted butter: Melted to bind the crust together, adding richness and depth.
- Cream cheese: The star of the filling, softened for a smooth, luscious texture.
- Eggs: Bind the filling while lending structure and creaminess.
- Vanilla extract: Enhances the overall flavor with its warm, floral notes.
- Cherry liqueur: Adds that signature boozy cherry kick, making this truly a spiked cheesecake.
- Sour cream: Brings a slight tang and extra creaminess to balance the sweetness.
- Cherry pie filling: Lush and juicy topping bursting with cherries.
- Fresh cherries and whipped cream (optional): Perfect for garnish, adding freshness and a soft, airy finish.
How to Make Spiked Cherry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture sticks together well. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes to set it, then remove it from the oven and let it cool completely. This toasty base will add a delightful crunch and buttery flavor that holds up wonderfully to the rich filling.
Step 2: Mix the Filling
Next, in a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue mixing until everything is well combined. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the star ingredient, cherry liqueur, which brings that spirited pop of flavor. Finally, blend in the sour cream until the filling is silky and perfectly smooth.
Step 3: Bake the Cheesecake
Pour your luscious cherry-infused filling over the cooled crust, smoothing the top with a spatula to create an even layer. Bake the cheesecake in your preheated oven for 50 to 60 minutes, or until the center is set but still slightly jiggly to the touch — this ensures a creamy texture. After turning off the oven, crack the door open and let the cheesecake cool inside for about an hour. This gentle cooling helps prevent cracks. Then move the cheesecake to the refrigerator for at least 4 hours or preferably overnight to fully set.
Step 4: Add the Cherry Topping
Just before serving, mix the cherry pie filling with a splash of cherry liqueur to boost the flavor even more. Spoon this vibrant cherry topping generously over your chilled cheesecake. For that extra touch of elegance, consider garnishing with fresh cherries and a dollop of fluffy whipped cream. The combination of textures and tastes here makes every forkful irresistible.
How to Serve Spiked Cherry Cheesecake Recipe
Garnishes
Garnishing your Spiked Cherry Cheesecake Recipe is where you can get creative and make it truly your own. Fresh cherries add a bright, juicy contrast, while whipped cream lends a light, airy richness that complements the dense cheesecake. You might also sprinkle some toasted almond slices or a dusting of cocoa for additional flavor and texture.
Side Dishes
This cheesecake is rich enough to stand on its own, but if you want to balance the indulgence, serve it with a scoop of vanilla ice cream or a tangy berry coulis. A small cup of black coffee or a glass of dessert wine pairs beautifully and enhances the cherry liqueur notes in the cheesecake.
Creative Ways to Present
Presentation makes all the difference when serving this spiked treat. Try cutting neat slices and placing each on a dessert plate with a drizzle of chocolate or cherry sauce around the edges. You could even serve it in individual mini springform pans for a charming, personalized touch that wows guests. Layering the cherry topping thicker on certain slices creates an exciting visual variation.
Make Ahead and Storage
Storing Leftovers
Your Spiked Cherry Cheesecake Recipe keeps wonderfully in the refrigerator for up to 5 days. Be sure to cover it tightly with plastic wrap or store in an airtight container to preserve freshness and prevent the cheesecake from absorbing other fridge odors.
Freezing
If you want to prepare this dessert well in advance, freezing is a great option. Wrap the cheesecake securely in plastic wrap and then foil, or use an airtight container. Frozen cheesecake stays best for up to 2 months. Thaw slowly overnight in the refrigerator to keep its creamy texture intact.
Reheating
Generally, cheesecake is best enjoyed chilled, so it doesn’t require reheating. If you’d like to take the chill off, leave slices out at room temperature for about 15 minutes before serving. Avoid microwaving, which can alter the texture and cause the filling to become rubbery.
FAQs
Can I make the Spiked Cherry Cheesecake Recipe without alcohol?
Absolutely! Simply replace the cherry liqueur with cherry juice or omit it entirely for a non-alcoholic version. The cheesecake will still be delicious and bursting with cherry flavor.
How do I prevent the cheesecake from cracking?
To avoid cracks, bake the cheesecake gently and consider using a water bath. Also, allow it to cool slowly in the oven with the door cracked open before chilling it in the fridge.
Can I use fresh cherries instead of canned pie filling?
Fresh cherries can be used, but they won’t have the same gel-like syrup that pie filling has. You can cook fresh cherries with sugar and a little cornstarch to make a similar topping.
What’s the best way to soften cream cheese for the filling?
Leave the cream cheese out at room temperature for about 30 minutes before mixing. This helps achieve a smooth, lump-free filling.
How long does it take to chill the cheesecake properly?
For the best texture, chill the cheesecake for at least 4 hours, but overnight is ideal. This allows the flavors to meld and the filling to set perfectly.
Final Thoughts
The Spiked Cherry Cheesecake Recipe is a show-stopping dessert that brings together the best of creamy, fruity, and boozy flavors in one delightful bite. Whether you’re celebrating a special occasion or simply treating yourself, this cheesecake promises to impress and satisfy. I can’t wait for you to make this recipe and enjoy every luscious slice just as much as I do!
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Spiked Cherry Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes (plus chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spiked Cherry Cheesecake is a luscious and creamy dessert featuring a buttery graham cracker crust, rich cherry-flavored cream cheese filling, and a vibrant cherry pie topping enhanced with cherry liqueur. Perfect for holiday gatherings or any special occasion, this cheesecake balances indulgent flavors with a boozy twist.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup cherry liqueur (such as Cherry Heering or Kirsch)
- 1/2 cup sour cream
For the Topping
- 1 can (21 oz) cherry pie filling
- 2 tablespoons cherry liqueur
- Fresh cherries and whipped cream for garnish (optional)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened. Firmly press this mixture into the bottom of a 9-inch springform pan to form an even crust layer. Bake the crust for 10 minutes, then remove from oven and allow it to cool completely.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the granulated sugar and blend until combined. Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Then add vanilla extract and cherry liqueur, mixing well. Finally, fold in the sour cream until the filling is smooth and creamy.
- Assemble and Bake: Pour the prepared filling over the cooled crust, spreading it evenly. Place the cheesecake in the oven and bake for 50 to 60 minutes, or until the center is set but retains a slight jiggle when gently shaken. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and cover it. Refrigerate for at least 4 hours, preferably overnight, to allow it to fully set and develop its flavors.
- Add the Topping and Serve: Just before serving, mix the cherry pie filling with 2 tablespoons of cherry liqueur. Spoon the topping over the chilled cheesecake. Garnish with fresh cherries and whipped cream if desired for an elegant finish.
Notes
- Use a water bath during baking to ensure even cooking and to help prevent cracks on the cheesecake surface.
- For a non-alcoholic version, substitute the cherry liqueur with cherry juice or omit it entirely without compromising flavor.
- Be sure to allow sufficient chilling time as it enhances the cheesecake’s texture and taste.
