Why You’ll Love This Recipe
I love this cheesecake because real vanilla bean gives the filling a deeper, more aromatic flavor than vanilla alone. The tiny vanilla specks also give my cheesecake a beautiful bakery-style appearance.
I also like the contrast between the creamy filling, crisp graham cracker crust, and juicy cherry topping. Each layer brings a different texture without overpowering the others.
Another advantage is that I can prepare the cheesecake in advance. I actually prefer making it the day before serving because an overnight chill gives the filling plenty of time to become firm and easy to slice.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Vanilla Bean Cheesecake
- 32 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 vanilla bean
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
For the Cherry Topping
- 3 cups pitted fresh or frozen cherries
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
Directions
I start by preheating my oven to 350°F (175°C). I lightly grease a 9-inch springform pan and wrap the outside of the pan securely with a few layers of heavy-duty aluminum foil if I plan to use a water bath.
For the crust, I combine the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. I press the mixture firmly into the bottom of my prepared springform pan.
I bake the crust for about 8–10 minutes, then remove it from the oven and let it cool slightly. I reduce my oven temperature to 325°F (165°C).
To prepare the filling, I beat the softened cream cheese and sugar on low to medium speed until smooth and creamy. I avoid beating too much air into the mixture because excessive air can contribute to cracks while the cheesecake bakes.
I slice the vanilla bean lengthwise and scrape out the seeds. I add the seeds to the cream cheese mixture along with the sour cream, vanilla extract, flour, and salt. I mix just until everything is combined.
Next, I add the eggs one at a time, mixing on low speed after each addition. Once the final egg disappears into the filling, I stop mixing.
I pour the cheesecake filling over the cooled crust and smooth the surface. For an especially creamy and evenly baked cheesecake, I place the springform pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
I bake the cheesecake for approximately 60–75 minutes. I know it is ready when the outside is set but the center still has a slight wobble.
I turn off the oven, crack the oven door open, and leave the cheesecake inside for about 1 hour. This gradual cooling helps me reduce sudden temperature changes that can cause cracking.
I remove the cheesecake from the oven and water bath and let it cool completely at room temperature. Then I refrigerate it for at least 6 hours, although I prefer chilling it overnight.
For the cherry topping, I combine the cherries, sugar, and lemon juice in a saucepan over medium heat. I cook them for several minutes until the cherries begin releasing their juices.
In a small bowl, I stir the cornstarch and water together until smooth. I pour this slurry into the cherries and continue cooking for 2–4 minutes, stirring frequently, until the sauce becomes glossy and thickened.
I remove the cherry mixture from the heat, stir in the vanilla extract, and let it cool completely. I spoon the chilled cherry topping over the cheesecake shortly before serving.
Servings and Timing
I usually cut this cheesecake into 12 generous slices. For smaller portions, I can cut it into 14–16 slices.
- Prep time: 30 minutes
- Bake time: 60–75 minutes
- Oven cooling time: 1 hour
- Chilling time: at least 6 hours
- Total time: about 8–9 hours
- Servings: 12–16 slices
Variations
For a chocolate version, I make a chocolate cookie crumb crust instead of using graham crackers. I like the combination of chocolate, vanilla, and cherries for a richer dessert.
When fresh cherries are in season, I use them for the topping. During the rest of the year, I use frozen pitted cherries and cook them directly from frozen, allowing a little additional cooking time when necessary.
For an almond-cherry variation, I add a small amount of almond extract to the cherry topping. I use it sparingly because almond extract has a strong flavor.
I can also replace the cherries with blueberries, strawberries, raspberries, or a mixed berry topping while keeping the vanilla bean cheesecake filling the same.
If I don’t have a whole vanilla bean, I use vanilla bean paste instead. It gives me a similar vanilla-forward flavor and keeps the attractive vanilla specks throughout the filling.
Storage/Reheating
I store leftover Vanilla Bean Cheesecake with Cherries covered in the refrigerator for up to 4–5 days. I keep it well covered so the cheesecake doesn’t absorb other refrigerator odors.
When possible, I store the cherry topping separately and spoon it over individual slices just before serving. This helps me keep the cheesecake looking neat.
I can also freeze the cheesecake. I prefer freezing it without the cherry topping. I wrap individual slices or the entire chilled cheesecake tightly and place them in a freezer-safe container for up to 2 months.
When I’m ready to serve frozen cheesecake, I transfer it to the refrigerator and let it thaw overnight. I don’t reheat cheesecake because I prefer serving it chilled or allowing it to sit at room temperature for about 15–20 minutes before eating.
FAQs
How do I keep my vanilla bean cheesecake from cracking?
I use room-temperature ingredients, avoid overmixing after adding the eggs, bake the cheesecake gently in a water bath, and let it cool gradually. Even if a small crack develops, I can easily cover it with the cherry topping.
Can I make Vanilla Bean Cheesecake with Cherries ahead of time?
Yes. I actually prefer making this cheesecake one day ahead. I bake and chill the cheesecake overnight, prepare the cherry topping separately, and add the topping before serving.
Can I use frozen cherries for the topping?
Yes. I can use frozen pitted cherries without thawing them first. They may release more liquid than fresh cherries, so I simply cook the topping until it reaches the thick, glossy consistency I want.
What can I use instead of a vanilla bean?
I can substitute vanilla bean paste when I don’t have a whole vanilla bean. Regular vanilla extract also works, although I won’t get the same visible vanilla bean specks or quite the same depth of vanilla flavor.
How do I know when my cheesecake is finished baking?
I look at the edges and center rather than waiting for the entire cheesecake to become completely firm. The edges should look set, while the center should still wobble slightly when I gently move the pan. The cheesecake continues setting as it cools and chills.
Conclusion
This Vanilla Bean Cheesecake with Cherries combines everything I love in a classic cheesecake: a buttery graham cracker crust, an exceptionally creamy filling, fragrant vanilla, and a bright fruit topping. The cherries add just enough sweet-tart flavor to balance the richness of the cream cheese.
PrintVanilla Bean Cheesecake with Cherries Recipe
A rich and creamy vanilla bean cheesecake with a buttery graham cracker crust and glossy sweet-tart cherry topping. This elegant make-ahead dessert is perfect for holidays, birthdays, and special occasions.
- Prep Time: 30 minutes
- Cook Time: 60–75 minutes
- Total Time: 8–9 hours
- Yield: 12–16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar, for crust
- 1/2 cup unsalted butter, melted
- 32 ounces cream cheese, softened
- 1 cup granulated sugar, for cheesecake
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 vanilla bean
- 2 teaspoons vanilla extract, for cheesecake
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 cups pitted fresh or frozen cherries
- 1/2 cup granulated sugar, for cherry topping
- 1 tablespoon fresh lemon juice
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract, for cherry topping
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan. If using a water bath, securely wrap the outside of the pan with several layers of heavy-duty aluminum foil.
- Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes. Remove from the oven, let cool slightly, and reduce the oven temperature to 325°F (165°C).
- Beat the softened cream cheese and 1 cup sugar on low to medium speed until smooth and creamy, avoiding excessive mixing.
- Slice the vanilla bean lengthwise and scrape out the seeds. Add the seeds to the cream cheese mixture along with the sour cream, 2 teaspoons vanilla extract, flour, and salt. Mix just until combined.
- Add the eggs one at a time, mixing on low speed after each addition. Stop mixing as soon as the final egg is incorporated.
- Pour the filling over the cooled crust and smooth the surface.
- For a water bath, place the springform pan inside a larger roasting pan and carefully add hot water until it reaches about halfway up the sides of the springform pan.
- Bake for 60–75 minutes, until the edges are set but the center still has a slight wobble.
- Turn off the oven, crack the oven door open, and leave the cheesecake inside for 1 hour to cool gradually.
- Remove the cheesecake from the oven and water bath and cool completely at room temperature. Refrigerate for at least 6 hours or preferably overnight.
- For the cherry topping, combine the cherries, 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook for several minutes until the cherries begin releasing their juices.
- Stir the cornstarch and water together until smooth. Add the slurry to the cherries and cook for 2–4 minutes, stirring frequently, until glossy and thickened.
- Remove the cherry topping from the heat, stir in 1/2 teaspoon vanilla extract, and cool completely.
- Spoon the cooled cherry topping over the chilled cheesecake shortly before serving. Slice and serve chilled or slightly softened at room temperature.
Notes
- Use room-temperature cheesecake ingredients and avoid overmixing after adding the eggs to help prevent cracks.
- A water bath promotes gentle, even baking and a creamy texture.
- Vanilla bean paste can replace the whole vanilla bean while maintaining a vanilla-forward flavor and visible specks.
- Fresh or frozen pitted cherries work well. Frozen cherries can be cooked without thawing but may require additional cooking time.
- For an almond-cherry variation, add a small amount of almond extract to the cherry topping.
- Blueberries, strawberries, raspberries, or mixed berries can replace the cherries.
- Store covered in the refrigerator for up to 4–5 days. When possible, store the cherry topping separately.
- Freeze the cheesecake without the topping for up to 2 months and thaw overnight in the refrigerator before serving.
- For the best texture, serve chilled or let the cheesecake stand at room temperature for 15–20 minutes before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 570 kcal
- Sugar: 43 g
- Sodium: 370 mg
- Fat: 37 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 175 mg
