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Cherry Blossom Cheesecake with Cherry Pie Filling, Chocolate Drizzle, and Crunchy Nuts Recipe

★★★★★

4.5 from 142 reviews
  • Author: Harper
  • Total Time: 5 hours 10 minutes
  • Yield: 10 servings 1x

Description

This Cherry Blossom Cheesecake features a graham cracker crust, a smooth and creamy cheesecake filling, topped generously with cherry pie filling, a decadent chocolate drizzle, and crunchy nuts for texture. Baked to perfection and chilled overnight, this dessert offers a perfect balance of sweet, tart, and rich flavors, ideal for festive occasions or a special treat.

Ingredients

Scale

Crust

  • 200 g graham crackers, crushed
  • 100 g melted butter
  • 2 tbsp sugar

Cheesecake Filling

  • 600 g cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch

Toppings

  • 2 cups cherry pie filling or homemade cherry compote
  • 100 g dark chocolate, melted
  • ¼ cup chopped nuts (almonds or peanuts)

Instructions

  1. Prepare the crust: Preheat your oven to 170°C (340°F). Combine the crushed graham crackers, melted butter, and sugar in a bowl until evenly mixed. Press this mixture firmly into the bottom of a springform pan to form an even crust layer. Bake for 10 minutes, then remove and set aside to cool.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue to beat until fully incorporated and creamy.
  3. Add eggs: Add the three eggs one at a time, mixing gently after each addition to maintain a smooth texture without overbeating.
  4. Incorporate remaining ingredients: Add the sour cream, vanilla extract, and cornstarch to the cream cheese mixture. Blend well until the filling is smooth and homogenous.
  5. Bake the cheesecake: Pour the prepared filling over the cooled crust in the springform pan. Bake in the preheated oven for 45 to 55 minutes, or until the center is slightly jiggly but not liquid. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open to cool gradually.
  6. Chill: After the cheesecake has cooled down to room temperature, refrigerate it for at least 4 hours, preferably overnight, to allow it to set properly and develop the best texture.
  7. Add toppings: Evenly spread the cherry pie filling or cherry compote over the chilled cheesecake surface to create a vibrant topping layer.
  8. Decorate: Drizzle the melted dark chocolate artistically over the cherries and sprinkle the chopped nuts on top for added crunch and flavor contrast.
  9. Serve: Carefully slice the cheesecake and serve chilled to enjoy this elegant and delicious cherry blossom cheesecake.

Notes

  • For a homemade cherry compote, simmer fresh or frozen cherries with sugar and a splash of lemon juice until thickened.
  • Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Do not over-bake the cheesecake; the center should remain slightly wobbly to ensure a creamy texture.
  • Letting the cheesecake cool gradually in the oven prevents cracking on the surface.
  • Use a hot knife when slicing for clean, beautiful cheesecake slices.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cherry Blossom Cheesecake, Cheesecake recipe, Cherry pie filling, Chocolate drizzle, Nut toppings, Cream cheese dessert, Baked cheesecake

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Find it online: https://harperellington.com/cherry-blossom-cheesecake-with-cherry-pie-filling-chocolate-drizzle-and-crunchy-nuts-recipe/