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Cherry Caramel Cheesecake

  • Author: Elizabeth Buuck
  • Prep Time: 30
  • Cook Time: 2 hrs
  • Total Time: 2 1/2 hrs + chill time
  • Category: Dessert


Rich and tangy vanilla cheesecake swirled with a tart maraschino cherry caramel sauce with a graham cracker crust and topped with whipped cream and cherries. 



For the Cheesecake Crust

  • 2 Sleeves Honey Graham Crackers, crushed (18 Crackers)
  • 1/2 tsp Salt
  • 2 TBSP Brown Sugar
  • 6 TBSP Unsalted Butter, melted

For the Cherry Caramel

  • 1/2 C Granulated Sugae
  • 2 TBSP Water
  • 1 TBSP Light Corn Syrup (Karo)
  • 1 TBSP Butter, at room temperature
  • 1/4 C Heavy Cream, at room temperature
  • 2 TBSP Maraschino Cherry Jam

For the Maraschino Cherry Jam

For the Cheesecake Filling

  • 28 oz. (4 Blocks) Full Fat Cream Cheese, at room temperature
  • 1 1/4 C Granulated Sugar
  • 1/3 C All Purpose Flour
  • 1/2 tsp. Salt
  • 2/3 C Sour Cream, at room temperature
  • 1 tsp. Pure vanilla extract
  • 3 Lg Eggs, at room temperature
  • 1/4 C Cherry Caramel Sauce

For Whipped Cream

  • 1/2 C Heavy Whipping Cream
  • Pinch of salt
  • 1 TBSP Granulated Sugar

Red and Green Maraschino Cherries for Garnish


For the Crust

  • Preheat the oven to 350 and grease a springform pan.
  • Crush the graham crackers until fine.
  • Stir together the graham crackers, salt, brown sugar, and melted butter.
  • Press the crust into the greased pan using a small glass or measuring cup.
  • Bake for 15 minutes, cool completely.

For the Maraschino Cherry Jam

  • Put the cherry juice and lemon juice into a small saucepan.
  • Bring to a simmer over medium heat.
  • In a separate bowl, stir together the cornstarch and water until there are no clumps.
  • Stir the cornstarch slurry into the cherry juice.
  • Continue to cook until it is thick enough to coat the back of a wooden spoon. Set aside.

For the Cherry Caramel Sauce

  • In a medium saucepan, add the sugar, karo, and water. Stir it around so that all of the sugar is coated with water.
  • Cook over medium heat until the sugar is dissolved and it starts to bubble around the edges.
  • Cover with a lid for three minutes.
  • Continue to cook until the caramel reaches a dark amber color.
  • Remove from the heat for 30 seconds.
  • Slowly stir in the heavy cream until incorporated.
  • Stir in the butter, then the cherry jam. Set aside to cool.

For the Cheesecake Filling

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium for 5 minutes.
  • In a separate bowl, whisk together the flour, sugar, and salt.
  • Add the flour mixture to the cream cheese and mix to incorporate.
  • Add the vanilla and sour cream, mix to combine.
  • Add the eggs, one at a time, until incorporated.
  • Be sure to scrape down the bottom and sides of the bowl several times throughout the process to ensure the cheesecake is free of lumps.
  • Pour the cheesecake batter into the cooled crust. 
  • Swirl the cherry caramel into the cheesecake batter.
  • Wrap the springform pan with a slow cooker liner and then foil to prevent any leaking.
  • Place cheesecake into a water bath and bake at 350 for 45 minutes.
  • Reduce the oven temperature to 325 and continue to bake the cheesecake until set, an additional 45-55 minutes.
  • Crack the oven door and let the cheesecake cool in the oven for 1 hour.
  • Refrigerate overnight. Top with whipped cream and cherries before serving.

For the Whipped Cream

  • Add all the ingredients to a cold glass bowl and whisk until you reach your desired consistency.
  • You may also use a hand or stand mixer for this!



  • I suggest making this cheesecake the day before you’d like to serve it!

Keywords: cheesecake, cherry desserts, holiday desserts