Nothing says Christmas like the sweet aroma of a Cherry-Almond Cheesecake baking in the oven. It’s been my go-to holiday dessert for years, ever since my aunt slipped me her “secret” recipe on a stained index card during a chaotic family cookie exchange. The combination of tart cherries and warm almond flavor wrapped in that velvety smooth cheesecake filling? Absolute magic. Every December, my kitchen becomes cheesecake central. I’ve been known to make three batches between Thanksgiving and New Year’s because friends keep begging for “just one more slice.” What makes it special? That perfect balance of rich creaminess and festive flavors somehow makes everyone feel instantly merry. Trust me, this dessert disappears faster than wrapping paper on Christmas morning!
Why You’ll Love This Cherry-Almond Christmas Cheesecake
This isn’t just any cheesecake; it’s a holiday showstopper that’ll have everyone asking for seconds. Here’s why it’s become my must-make Christmas dessert:
- Festive flavors that sing: The almond-kissed filling paired with juicy cherries tastes like Christmas in every bite
- Creamy dreamy texture: That velvety smooth center with the slight crunch of toasted almonds? Pure heaven
- Easier than you’d think: No water bath needed! Just mix, bake, and chill (perfect for busy holiday baking)
- Total crowd-pleaser: I’ve never brought leftovers home from a party; they disappear every single time
Ingredients for Cherry-Almond Christmas Cheesecake
Gather these simple ingredients to create your holiday masterpiece. I always lay everything out before starting, it makes the process so much smoother! Here’s what you’ll need:
- 2 cups graham cracker crumbs: About 16 whole sheets crushed fine (store-bought works great, but I love the texture of homemade)
- 1/2 cup melted butter: Unsalted is best, and it should be just melted, not hot
- 1/4 cup sugar: For that perfect touch of sweetness in the crust
- 24 oz cream cheese: Softened means leave blocks at room temperature for 1-2 hours, it should dent easily when pressed
- 1 cup sugar: Regular granulated works perfectly here
- 3 eggs: Large size, at room temperature (cold eggs can make the filling lumpy)
- 1 tsp almond extract: The magic flavor booster, don’t skip this!
- 1 cup sour cream: Full-fat gives the creamiest texture
- 1 can cherry pie filling: About 21 oz, look for one with plump, juicy cherries
- 1/2 cup sliced almonds: Toasted or raw, both work (I toast mine for extra crunch)
Pro tip: If you’re out of almond extract, vanilla works in a pinch, but you’ll miss that special holiday flavor. And yes, fresh cherries can replace the pie filling, just pit and simmer them with a bit of sugar first! For other festive dessert ideas, check out these festive berry parfaits.
Equipment You’ll Need
You won’t need any fancy gadgets for this cheesecake! Here’s what I always grab from my kitchen:
- 9-inch springform pan: The removable sides make serving a breeze (and save you from cheesecake disasters!)
- Electric mixer: A hand mixer works great, though my stand mixer does the heavy lifting these days
- Mixing bowls: One large for the filling, one medium for the crust
- Measuring cups and spoons: For those perfect holiday proportions
- Spatula: To scrape every last bit of that delicious filling into the pan
That’s it! No water bath, no special tools, just simple equipment for a spectacular dessert.
How to Make Cherry-Almond Christmas Cheesecake
Ready to create your holiday masterpiece? Follow these simple steps. I’ve baked this cheesecake so many times, I could do it in my sleep (and almost have during those late-night holiday baking sessions!). The secret? Take your time with each step for that perfect creamy texture.
Preparing the Crust
First, preheat your oven to 325°F (165°C). Mix those graham cracker crumbs, melted butter, and sugar until it looks like wet sand, the kind that holds its shape when you squeeze it. Press firmly into your springform pan, going about halfway up the sides. Here’s my trick: use a flat-bottomed glass to compact it evenly. For extra crispiness, bake the crust alone for 10 minutes, just don’t let it brown too much!
Making the Filling
Now for the magic! Beat the softened cream cheese until it’s completely smooth, no lumps allowed! Add sugar gradually while mixing. Crack eggs one at a time, letting each fully incorporate before adding the next. This patience prevents cracks later. Finally, blend in the almond extract (oh, that heavenly smell!) and sour cream just until combined. Overmixing? That’s the enemy of creamy cheesecake!
Baking and Cooling
Pour that velvety filling over your crust and smooth the top. Bake 50-55 minutes; you’ll know it’s done when the edges are set but the center still jiggles slightly when nudged. Turn off the oven, crack the door, and let it cool slowly for 1 hour inside. This gradual cooling is my foolproof crack-prevention method! Then transfer to the fridge for at least 4 hours, and overnight is even better.
Adding the Toppings
The grand finale! Run a knife around the edge before releasing the springform. Spoon cherry pie filling over the top. I like making a pretty spiral pattern starting from the center. Sprinkle with sliced almonds (toast them first if you want extra crunch). Slice with a hot, clean knife for perfect portions. Watch those holiday smiles appear with the first creamy bite!
Tips for the Perfect Cherry-Almond Christmas Cheesecake
After years of perfecting this holiday showstopper, I’ve learned all the tricks to cheesecake success. Here are my can’t-miss tips for the creamiest, dreamiest results every time:
- Room temperature is key: Cold cream cheese equals lumpy filling. Let it soften on the counter for 1-2 hours; it should dent easily when pressed
- Low and slow mixing: Beat the filling just until smooth. Overmixing incorporates too much air and leads to cracks
- The jiggle test: Your cheesecake’s done when the edges are set, but the center wobbles slightly like Jell-O
- Patience pays off: That 4-hour chill time isn’t optional! It lets the flavors develop and the texture set properly
- Knife trick: For clean slices, dip your knife in hot water and wipe it clean between cuts
Trust me, follow these simple steps and you’ll have a cheesecake worthy of Santa’s cookie plate! If you are looking for other great holiday recipes, check out this holiday popcorn.
Variations and Substitutions
One of the best things about this Cherry-Almond Christmas Cheesecake is how easily you can make it your own! Here are some of my favorite twists:
- Fresh cherry lovers: Swap the pie filling for 2 cups pitted fresh cherries simmered with 1/4 cup sugar and 1 tbsp cornstarch until thickened
- Extract alternatives: Try vanilla or orange extract instead of almond, or use half almond, half vanilla for a subtler flavor
- Gluten-free option: Use gluten-free graham crackers or almond flour mixed with butter for the crust
- Nut-free version: Skip the almond extract and sliced almonds; the cheesecake still tastes amazing with just cherries
- Chocolate twist: Add 1/4 cup cocoa powder to the crust mix or drizzle melted chocolate over the finished cake
Don’t be afraid to experiment, that’s how my aunt created this recipe in the first place! For more almond-flavored treats, see my toasted almond snowball cookies.
Serving Suggestions
This Cherry-Almond Christmas Cheesecake shines all on its own, but a few simple touches make it extra special for the holidays. I love serving each slice with a dollop of freshly whipped cream and a sprig of mint; the green and red look so festive against the white cheesecake! A dusting of powdered sugar gives it that snowy winter magic. For drinks? Hot coffee or spiced cider makes perfect partners. And if you’re feeling fancy, drizzle some melted white chocolate in zigzags over the top before adding cherries; it looks like delicate holiday icicles! For more inspiration on holiday spreads, visit familytastes.com.
Storing and Reheating
This Cherry-Almond Christmas Cheesecake keeps beautifully in the fridge for up to 5 days, just cover it tightly with plastic wrap. Want to get ahead? You can freeze the whole cheesecake (without toppings) for 2-3 months. Thaw overnight in the refrigerator, then add your cherry and almond garnish before serving. No reheating needed, this beauty tastes best cold, letting all those creamy, festive flavors shine!
Cherry-Almond Christmas Cheesecake FAQs
Over the years, I’ve gotten so many questions about this holiday favorite. Here are the ones I hear most often with my tried-and-true answers!
Can I use frozen cherries instead of pie filling?
Absolutely! Thaw 2 cups of frozen cherries first, then simmer them with 1/4 cup sugar and 1 tablespoon cornstarch until thick and glossy. It’ll taste even fresher than the canned stuff. Just let it cool completely before topping your cheesecake.
How do I prevent cracks in my cheesecake?
Three secrets: Don’t overmix the batter, cool it slowly in the turned-off oven, and make sure your ingredients are at room temperature. If a crack does appear? No stress, that’s what the cherry topping is for! It covers any imperfections beautifully.
Can I make this ahead of time?
You bet! In fact, it tastes better after chilling overnight. Bake it up to 2 days before serving, just wait to add the cherries and almonds until right before your guests arrive, so they stay fresh and crisp.
What if I don’t have a springform pan?
A deep 9-inch pie dish works in a pinch; line it with parchment paper first so you can lift slices out easily. The crust won’t go up the sides, but you’ll still get all that creamy cherry-almond goodness!
Nutritional Information
Remember, these estimates will vary based on your exact ingredients; my homemade graham crackers and local dairy products might differ slightly from yours. It’s a rich holiday treat, so savor each creamy, cherry-topped bite mindfully! If you are looking for lighter options, perhaps try these energy-boosting juicing recipes.
I’d love to hear how your Cherry-Almond Christmas Cheesecake turns out! Leave a star rating or comment below, and if you snap a photo of your holiday masterpiece, tag me so I can see your beautiful creation! You can also check out other great holiday recipes like these peppermint bark brownie bites.
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30-Minute Cherry-Almond Christmas Cheesecake Recipe (So Creamy!)
- Total Time: 5 hours 15 minutes (includes cooling and chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive Cherry-Almond Christmas Cheesecake that combines the rich flavors of cherries and almonds in a creamy dessert perfect for the holidays.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp almond extract
- 1 cup sour cream
- 1 can cherry pie filling
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar in a bowl. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing well after each addition.
- Stir in almond extract and sour cream. Pour over the crust.
- Bake for 50-55 minutes until the center is set. Let cool, then refrigerate for at least 4 hours.
- Top with cherry pie filling and sliced almonds before serving.
Notes
- For a firmer crust, bake it for 10 minutes before adding the filling.
- Let the cheesecake cool completely before refrigerating to prevent cracks.
- Substitute cherry pie filling with fresh cherries if preferred.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg