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.



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


Prepare the Crust:

  • Using a food processor, finely crush the graham crackers. Alternatively, you can place them in a sealed bag and crush.
  • In a large bowl, mix crushed crackers with sugar, cinnamon, and melted butter until the mixture resembles wet sand.
  • Spray a springform pan with cooking spray. Firmly press the mixture into the pan, covering the base and extending about 3/4 up the sides. Set aside.

Make the Filling:

  • Using a stand mixer (or a hand mixer in a large bowl), beat cream cheese and sugar on medium speed until smooth and fluffy.
  • Add eggs one by one, ensuring each is incorporated before adding the next.
  • Mix in vanilla extract and sour cream.
  • Finally, add flour and salt, mixing until just combined.
  • Pour this mixture over the prepared crust.


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

Cool & Chill:

  • After baking, turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  • Mix together sour cream and sugar, and spread this over the cheesecake, filling any cracks that might have formed.
  • Chill the cheesecake in the refrigerator for a minimum of 5 hours, although overnight is optimal.

Prepare Glazed Fruit Topping:

  • In a saucepan, combine fruit, sugar, and lemon juice.
  • Separately, dissolve cornstarch in water and add to the pan.
  • Simmer over medium heat until the liquid becomes syrupy and coats the fruit.
  • Remove from heat, transfer to a bowl, and chill until ready to use.


  • Once the cheesecake is chilled and set, top with the glazed fruit and enjoy!

Tip: The water bath technique prevents the cheesecake from drying out and cracking. Always ensure the springform pan is well-wrapped to prevent water seepage.

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.

Bake for about 90 minutes or until the center slightly jiggles or a digital thermometer registers 145 degrees in the center 2″ deep.

Turn off the oven after baking and leave the door partially open for 1 hour while the cake rests to room temperature.

Stir together the sour cream and sugar topping.

After 1 hour, stir together 1/2 cup sour cream and 2 teaspoons sugar for topping.

Spread topping over the cake and fill in any cracks.

Move the cake to chill in the refrigerator for at least 5 hours or overnight is better.

Fully chilled and ready to slice!

Yields about 12-14 heavenly slices.

Drizzle with fruit topping and enjoy!