Black Cherry Cheesecake Recipe

This smooth and creamy black cherry cheesecake recipes is topped with a black cherry sauce is decadent and delicious.


Serving size - serves 6-8
Graham Cracker Crust
2 cups graham cracker crumbs

1/2 cup butter, melted

1/4 cup cane sugar (you can substitute granular or brown)

Cheesecake Filling
2/3 pound cream cheese
2/3 cup icing sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon juice
1 cup double cream or whipping cream

Topping: One 8 ounce jar black cherry sauce



Preheat oven to 350 F.

Mix together the graham crumbs, sugar and melted butter and press into 8 inch springform pan.

Bake for 12-15 minutes.

Set aside to let cool then put into the refrigerator to cool more before adding the filling.


Using an electric or stand mixer, combine and beat until smooth the cream cheese, icing sugar, vanilla and lemon juice.

In a separate bowl, lightly whip the cream.

Fold the cream into the cream cheese mixture.

Gently spoon the cheesecake filling into the spring form pan on top of the graham cracker base. Smooth the top with a spatula.

Put the cheesecake in the refrigerator for 3 hours or overnight.

Before Serving, remove the outside of the springform pan from the cheesecake and gently spread the black cherry sauce over the top.