Pioneer Woman Cherry Topped Cheesecake

Pioneer Woman cherry topped cheesecake turns chocolate wafer cookies, cream cheese and fresh Bing cherries into a creamy, chilled dessert in 3 hours 45 minutes. Save this easy summer dessert for Fourth of July, potluck night or date night, because it's a make-ahead cheesecake.

Let the cheesecake sit in the turned-off oven for 15 minutes with the door ajar, because that slow cool keeps the creamy center from cracking. Pull it out too fast and the sudden change in temperature splits the top.

Pressing a chocolate wafer crust up the sides of a pie plate gives you a deep, dark shell instead of a plain graham base. The fresh cherry topping gets a touch of lemon juice, so it tastes bright and tart rather than sugary and flat.

Pioneer Woman Cherry Topped Cheesecake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

50

minutes

Cooking time

1

hour 

10

minutes

Calories

380

kcal

A crisp chocolate cookie shell holds a smooth, tangy cream cheese filling that bakes until just barely set. Once it chills, a glossy mound of tender cherries sets on top for a cool, sliceable finish.

Ingredients

• 24 chocolate wafer cookies
  

• 3 tbsp. sugar
  

• 1/2 stick salted butter, melted
  

• 12 oz. cream cheese, softened
  

• 3/4 c. sugar
  

• 1 tsp. vanilla extract
  

• 2 large eggs
  

• 1/4 c. sour cream
  

• 2 c. fresh Bing or other sweet cherries, pitted and halved (about 12 ounces)
  

• 1/3 c. sugar
  

• 1/2 c. plus 1 tablespoon water
  

• 4 tsp. cornstarch
  

• 1 tbsp. fresh lemon juice
  

Directions

• Make the crust: Preheat the oven to 350°F, then pulse 24 chocolate wafer cookies and 3 tablespoons sugar in a food processor until very finely ground. Add 1/2 stick melted salted butter and pulse until combined.
• Bake the crust: Press the crumbs into the bottom and up the sides of a 9-inch pie plate, then bake for about 15 minutes until set and dry. Let it cool while you make the filling.
• Beat the filling: Beat 12 ounces softened cream cheese, 3/4 cup sugar and 1 teaspoon vanilla extract in a medium bowl with an electric mixer until smooth. Then add 2 large eggs one at a time, beating after each, and finish with 1/4 cup sour cream.
• Bake the cheesecake: Pour the filling into the crust, smooth the top and bake for about 25 minutes, until the center just barely jiggles. Then turn off the oven and let it sit inside for 15 minutes with the door ajar.
• Cool completely: Remove the cheesecake from the oven and let it cool completely. A fully cooled filling holds its shape, so the cherries won't sink in later.
• Cook the cherries: Combine 2 cups pitted, halved Bing cherries, 1/3 cup sugar and 1/2 cup water in a saucepan. Bring to a boil over medium-high heat, partially cover and cook, stirring often, for about 5 minutes until the cherries are tender.
• Thicken the topping: Stir 4 teaspoons cornstarch, 1 tablespoon lemon juice and 1 tablespoon water together until smooth. Add it to the cherries, return to a boil and cook, stirring, for about 1 more minute until thickened.
• Cool the cherries: Transfer the cherries to a bowl and let them cool to room temperature, about 30 minutes. Warm cherries would melt into the filling, so don't rush this.
• Top and chill: Mound the cooled cherries in the center of the cheesecake. Then refrigerate for at least 2 hours or overnight until set.

Tools for this recipe

• Cuisinart 14-cup food processor, Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen cherries instead of fresh?

Yes, frozen sweet cherries work, though they release more juice as they cook. Cook them a minute or two longer after adding the cornstarch mixture, so the topping still thickens into a glossy spoonable layer.

How long does cherry topped cheesecake keep in the fridge?

Cover it loosely and it keeps in the fridge for about 3 to 4 days. The crust softens a little over time, so it tastes best in the first couple of days.

Can I make this cheesecake ahead of time?

Yes, it's actually better that way, since it needs at least 2 hours to set after the cherries go on. You can bake it a day ahead and chill it overnight, then serve it straight from the fridge.

What can I use if I don't have a food processor?

Put the cookies in a zip-top bag and crush them with a rolling pin until they're very fine. Then stir in the sugar and melted butter with a fork before pressing the crumbs into the pie plate.

What's the most common mistake with this cheesecake?

Overbaking is the big one, because a cheesecake that's fully firm in the oven turns dry and cracks as it cools. Pull it when the center still barely jiggles, since it keeps setting while it rests and chills.