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

Preparing the Crust
Preheat your oven to 325°F. In a bowl, mix 18 graham crackers (finely crushed), 6 tablespoons white sugar, and 1 teaspoon ground cinnamon. Stir in 12 tablespoons melted salted butter until the mixture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

Making the Cheesecake Filling
In a large bowl, beat 4 (8 oz) blocks softened cream cheese until smooth and creamy. Add 1 cup white sugar and 1 teaspoon vanilla extract, mixing until fully incorporated. Add 4 large eggs (room temperature) one at a time, mixing gently after each addition. Stir in ¾ cup sour cream, 2 tablespoons all-purpose flour, and ¼ teaspoon kosher salt until smooth (avoid overmixing).

Baking the Cheesecake
Pour the filling over the cooled crust and smooth the top. Place the pan on a baking sheet and bake for 50–65 minutes, until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for about 1 hour to prevent cracking.

Adding the Sour Cream Topping
In a small bowl, mix ½ cup sour cream with 2 teaspoons white sugar. Spread gently over the warm cheesecake, then return to the oven for 10 minutes. Remove and let cool completely, then refrigerate for at least 4 hours or overnight.

Making the Glazed Fruit Topping
In a saucepan, combine 1 pound strawberries (hulled, whole or halved), ¼ cup white sugar, and the juice from half a lemon. In a small bowl, mix 1 teaspoon cornstarch with ¼ cup water, then add to the pan. Cook over medium heat for 3–5 minutes, stirring gently, until the mixture thickens into a glossy glaze. Let cool completely. (You can add raspberries or blueberries if desired.)

Finishing and Serving
Spoon the cooled glazed fruit over the chilled cheesecake. Slice and serve cold for a rich, creamy dessert topped with bright, glossy fruit.