Print

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

Print Recipe

★★★★★

4.5 from 139 reviews

This Cherry Blossom Cheesecake combines a buttery graham cracker crust with a creamy, smooth cream cheese filling, topped with vibrant cherry pie filling, a rich chocolate drizzle, and crunchy nuts. The cheesecake is baked to perfection for a slightly jiggly center, chilled for the ideal texture, and finished with delightful toppings that add flavor and texture contrast, making it a visually stunning and delicious dessert perfect for gatherings and special occasions.

Ingredients

Scale

Crust Ingredients

  • 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). In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Press this mixture firmly into the bottom of a springform pan to form an even crust layer.
  2. Bake the crust: Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool completely to set properly before adding the filling.
  3. Make the cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add 1 cup of sugar and continue mixing until the texture is light and fluffy. Add the eggs one at a time, mixing gently after each addition to avoid over-beating.
  4. Add remaining ingredients: Incorporate the sour cream, vanilla extract, and cornstarch into the cream cheese mixture. Mix until the batter is fully combined and smooth without lumps.
  5. Bake the cheesecake: Pour the prepared filling evenly over the cooled crust in the springform pan. Bake at 170°C (340°F) for 45 to 55 minutes. The cheesecake’s center should still have a slight jiggle when done. After baking, turn off the oven and leave the cheesecake inside with the oven door slightly open to cool gradually.
  6. Chill the cheesecake: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or preferably overnight. This will help it set completely and develop the best creamy texture.
  7. Add toppings: Evenly spread the cherry pie filling or homemade cherry compote over the chilled cheesecake surface, creating a vibrant and flavorful topping layer.
  8. Decorate: Drizzle the melted dark chocolate artistically over the cherry topping. Sprinkle the chopped nuts (almonds or peanuts) generously on top for added crunch and contrast.
  9. Serve: Carefully slice the cheesecake into 10 servings and enjoy the elegant, flavorful Cherry Blossom Cheesecake with its delightful mix of textures and tastes.

Notes

  • Ensure the cream cheese is fully softened before whipping to avoid lumps in the filling.
  • Do not overbake the cheesecake; a slightly jiggly center ensures creamy texture after chilling.
  • Chilling overnight yields the best flavor and texture.
  • You can substitute cherry pie filling with fresh cherry compote for a homemade touch.
  • Use a springform pan for easy removal and neat slices.
  • If desired, use almonds for a milder nut flavor or peanuts for a stronger crunch.

Keywords: Cherry Blossom Cheesecake, Cherry Pie Filling, Chocolate Drizzle, Graham Cracker Crust, Cream Cheese Dessert, Nut Toppings, Baked Cheesecake

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