April is the perfect time to cut a slice of cheesecake and sit back and relax; this is especially true with cherry cheesecake as it welcomes the sense of spring with fresh fruit. On National Cherry Cheesecake Day, April 23, it is the perfect time to have a smooth dessert topped with loaded cherries and a drizzle of thick cherry sauce. While Cherry Cheesecake is an original classic that has been around for thousands of years, it is a dessert that has changed tremendously over the years. From a graham cracker base, pastry cut shape, cream cheese filling, or even a sponge cake, there are many different recipes for this delicious dessert to follow. However, the recipe below will provide you with a delicious, silky smooth cheesecake topped with fresh and sweet plump red cherries. Although it may take more time to start from scratch with this recipe, the end result is worth the extra time and work. Nothing beats a decadent cherry cheesecake, and this recipe is exceptionally smooth and creamy because it’s made mostly with sour cream instead of cream cheese.

                                        Preparing Cheesecake Crust:

• First off, grab a greased pan (any size), make sure it is set and prepared

• Crush graham crackers completely (place graham crackers into a plastic bag and roll over with a rolling pin) 
• Grab a separate bowl to make the crust mixture: With melted butter mix together the graham cracker crumbs into the bowl with the butter, and mix until all is moistened
• Set oven on bake to 325F
• Place the crust mixture into the greased pan thoroughly and smooth out
• Place into oven and bake for around 10 minutes, set aside to cool
• In a different bowl (large) beat the cream cheese and granulated sugar until smooth, then add in the eggs (ranges around how many servings are being made) crack each egg one at a time and mix well in between
• Afterward, grab a tub of sour cream and vanilla abstract and mix those into the mixture as well, mixing until completely smooth (either with a whisk or a hand/stand mixer)
• After the crust has had time to cool to room temperature, pour the batter over the crust (Smooth batter evenly for a clean delicious look)
• Place the pan with the crust and mixture combined into the oven
• Let the cheesecake bake for about an hour or until it looks fairly set, turn off the oven and let the cheesecake cool in the oven with the door slightly open
• After cooling, set the pan on the stove to set to room temperature
• Once at room temperature place into the fridge for a minimum of 4 hours (longer if needed)

Cherry Toppings

• In a medium saucepan, heat the fresh or frozen pitted cherries (make sure cherries are covered in granulated sugar) fill the saucepan with water
• While the cherries are beginning to warm make a mixture of cornstarch and almond extract (mix)
• Stir into the pan with cherries and cook until the sauce thickens

If you prefer cold cherries put the sauce into the fridge to cool as well afterward place the cherry topping onto the cheesecake and enjoy. Be sure to enjoy this delicious cheesecake today!