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

Ingredients

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

Instructions

Prepare the Crust: Use a food processor to finely crush graham crackers, or place them in a sealed bag and crush with a rolling pin. In a large bowl, mix the crushed graham crackers with sugar, cinnamon, and melted butter until the mixture resembles wet sand. Spray a springform pan with cooking spray. Firmly press the crust mixture into the pan, covering the base and about 3/4 up the sides. Set aside.

Make the Filling: Using a stand mixer or hand mixer, beat cream cheese and sugar on medium speed until smooth and fluffy. Add eggs one by one, ensuring each is fully incorporated before adding the next. Mix in vanilla extract and sour cream. Finally, add flour and salt, mixing until just combined. Pour the filling over the prepared crust.

Bake: Preheat the oven to 325°F (165°C). Wrap the base of the springform pan in aluminum foil. Place the pan in a larger tray and fill the tray with half an inch of hot water (water bath technique). Bake for approximately 90 minutes. The center should have a slight jiggle, or a thermometer inserted 2″ deep should read 145°F.

Cool & Chill: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. Mix sour cream and sugar together, and spread over the cheesecake to cover any cracks. Chill the cheesecake in the refrigerator for at least 5 hours or overnight for best results.

Prepare Glazed Fruit Topping: In a saucepan, combine fruit, sugar, and lemon juice. Dissolve cornstarch in water separately, then add it to the pan. Simmer over medium heat until the liquid thickens and coats the fruit. Remove from heat, transfer to a bowl, and chill until ready to use.

Serve: Once the cheesecake is chilled and set, top with the glazed fruit. Slice and enjoy!

Tip: Using a water bath prevents the cheesecake from cracking. Ensure the springform pan is wrapped well with foil to prevent water from seeping in.

Add 2 sleeves of graham crackers to a food processor.

Pulse until the crackers are finely crushed.

Transfer to a large bowl and stir in 1 teaspoon of ground cinnamon.

Stir in 6 tablespoons of sugar and 12 tablespoons of melted butter.

Stir together until resembling wet sand.

Spray a springform pan with cooking spray.

Spread and press the crust going about 3/4 up the sides. Set aside.

Add the cream cheese and sugar the a stand mixer bowl.

Beat the cream cheese and 1 cup sugar at medium speed until it becomes smooth and fluffy in a few minutes.

Add the eggs one at a time and mix well between each egg.

Stir in the 1 teaspoon vanilla and 3/4 cup sour cream. Add 2 tablespoons flour and 1/4 teaspoon kosher salt and beat until combined.

Pour the filling over the crust. Preheat the oven to 325 degrees. Wrap the bottom of the springform pan with aluminum foil. Fill a larger pan (I used a deep dish pizza pan) with about a half inch of hot water and place the cake pan in the water.

Bake at 325 degrees for about 90 minutes.

Add the fruit to a medium saucepan on the stove and stir in 1/4 cup sugar, juice of half a lemon, and corn starch slurry.

Simmer the fruit mixture over medium heat until the liquid thickens into a syrup and coats the fruit. Remove from heat, transfer to a bowl, cover and chill until ready to serve.