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.

Ingredients

Crust

18 full graham crackers (2 sleeves) crushed fine
6 tablespoons white sugar
1 teaspoon ground cinnamon
12 tablespoons melted salted butter

Cheesecake Filling

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

Sour Cream Topping

1/2 cup sour cream
2 teaspoons white sugar

Glazed Fruit Topping

1 pound strawberries, hulled and kept whole
Raspberries / blueberries if desired
1/4 cup white sugar
Juice of half a lemon
1 teaspoon cornstarch
1/4 cup water

Instructions

Make the Crust

Use a food processor to finely crush 2 sleeves of graham crackers (or crush in a sealed bag).
Transfer crushed crackers to a large bowl to stir in 6 tablespoons sugar, 1 teaspoon ground cinnamon, and 12 tablespoons 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.

Mix the Filling

In a stand mixer or a large bowl with hand mixer, 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.

Bake the Cake

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. This will help keep the cake moist during cooking and prevent cracking.
Bake for about 90 minutes or until the center slightly jiggles or a digital thermometer registers 145 degrees in the center 2″ deep.

Rest and Chill the Cake

Turn off the oven after baking and leave the door partially open for 1 hour while the cake rests to room temperature.
After 1 hour, stir together 1/2 cup sour cream and 2 teaspoons sugar and spread over the cake for a topping and fill in any cracks.
Move the cake to chill in the refrigerator for at least 5 hours or overnight is better.

Prepare the Fruit Topping

Add the fruit to a medium saucepan on the stove.
Add the 1/4 cup sugar and juice of half a lemon.
Mix together 1/4 cup water and 1 teaspoon cornstarch and add to the fruit.
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.

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.