5 to 6cups(680-825g)pitted frozen sweet cherries (see note)
½ to 1cup(106 - 212g)granulated sugar (depending on how sweet you want it; I usually use about 3/4 cup)
¼cupwater
¼cup(37g)cornstarch
2tablespoonsfresh lemon juice
Instructions
For the cheesecake batter, in a large bowl, add the cream cheese and beat with a mixer (stand mixer or handheld electric mixer) until the cream cheese is light and fluffy, about a minute.
Add the sour cream, lemon juice, and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
With the mixer running, gradually add the sweetened condensed milk and mix on medium speed until thick and creamy, 1-2 minutes. Scrape down the sides of the bowl as needed.
Pour the batter into the prepared graham cracker crust and spread evenly. Refrigerate at least four hours or up to 24 hours. (The batter will firm up a bit as it chills.)
For the cherry pie topping, combine all the ingredients in a medium saucepan. Stir well to combine.
Bring to a gentle simmer over medium heat, stirring often. Cook for 5-10 minutes, stirring to prevent sticking, until the cherries have softened and the mixture has thickened. Let cool to room temperature before using.
Spread the cooled cherry pie topping over the chilled cheesecake. Refrigerate until ready to serve (or serve immediately). This is a soft set cheesecake, so don't worry too much if it the slices aren't picture perfect.
Notes
Cream Cheese: this recipe needs full fat cream cheese - not light or neufchatel. The lightened up cream cheese will make the filling too runny. Cherries: frozen tart cherries can be used - double the sugar if using. Fresh cherries can also be used in place of frozen - increase water to 1/3 or 1/2 cup if using. You can also sub your favorite store bought cherry pie filling for the homemade cherry pie topping.