Cheesecake with Glazed Fruit Topping

Decadently delicious silky smooth cheesecake with cinnamon cracker crust and fruit topping.

This recipe for cheesecake with glazed fruit topping is the perfect combination of creamy and sweet. The crust is made of a cinnamon and sugar graham cracker mixture, and the filling is rich and smooth thanks to the cream cheese, vanilla, and sour cream. The cake is topped with a tangy sour cream mixture, which pairs perfectly with the sweet, glazed fruit topping made from strawberries and a touch of lemon juice. This dessert is perfect for any occasion and is sure to impress your guests with its decadent flavor and stunning presentation.

Servings

12-16

Prep Time

30 minutes

Cook Time

  • Baking the cheesecake: 90 minutes
  • Cooling in the oven: 60 minutes (part of the cooking process)
  • Preparing the glazed fruit topping (cooking time): 10 minutes

Total Time

  • Total active time (prep and cook time): Approximately 3 hours and 15 minutes
  • Chilling time: Minimum 5 hours, preferably overnight
  • Total time including chilling: 8 hours and 15 minutes to overnight

For the Crust
18 graham crackers (2 sleeves), finely crushed
6 tablespoons white sugar
1 teaspoon ground cinnamon
12 tablespoons salted butter, melted

For the Cheesecake Filling
4 blocks (8 oz. each) regular cream cheese, softened (not low fat)
4 large eggs, at room temperature
1 cup white sugar
1 teaspoon vanilla extract
3/4 cup sour cream
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt

For the Sour Cream Topping
1/2 cup sour cream
2 teaspoons white sugar

For the Glazed Fruit Topping
1 pound strawberries, hulled (whole)
Optional: raspberries/blueberries
1/4 cup white sugar
Juice from half a lemon
1 teaspoon cornstarch
1/4 cup water

Preparation

  • Finely crush the graham crackers using a food processor or by sealing them in a bag and crushing with a rolling pin.
  • In a bowl, mix the crumbs with sugar, cinnamon, and melted butter until the texture resembles wet sand.
  • Spray a springform pan with cooking spray and firmly press the crumb mixture into the bottom and most of the way up the sides. Set aside.
  • Let the cream cheese and eggs come fully to room temperature for a smooth filling.
  • Wash and hull the strawberries and prepare any additional berries.
  • Dissolve the cornstarch with water in a small cup and set aside for the glaze.

Cooking

  • Preheat the oven to 325°F (165°C).
  • Beat the cream cheese and sugar together on medium speed until completely smooth and fluffy.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the vanilla and sour cream, then gently stir in the flour and salt just until combined.
  • Pour the filling over the prepared crust and smooth the top.
  • Wrap the outside of the springform pan with foil and place it in a larger roasting pan.
  • Add hot water to the outer pan to create a shallow water bath.
  • Bake for about 90 minutes, until the edges are set and the center still has a slight jiggle (or registers about 145°F internally).
  • Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour.
  • Stir together the sour cream and sugar, then spread gently over the warm cheesecake.
  • Transfer to the refrigerator and chill for at least 5 hours or overnight.
  • For the fruit topping, combine the fruit, sugar, and lemon juice in a saucepan and simmer over medium heat.
  • Stir in the cornstarch slurry and cook 2–3 minutes until thick and glossy. Cool completely.

Serving

  • Spoon the chilled glazed fruit evenly over the top of the cheesecake.
  • Release the springform ring and slice with a clean, warm knife for neat cuts.
  • Serve cold and enjoy.