Cherry Almond Cheesecake

This decadent almond cheesecake with Biscoff cookie crust and a cherry topping will be a hit at your next special occasion!

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My cherry almond cheesecake is a decadent favorite at every special occasion, and cherries are in season now. I’ve been making a lot of Greek preserves, and you can use my recipe for the topping. However, this recipe has a quick cherry topping, almost like a cherry pie filling. I use frozen cherries. So, you can make this cheesecake any time of the year. The steps are simple. You just need a little time to do them and put them all together. Trust me… it’s worth every minute!!

Why your friends will ask for this cheesecake

• Warm spiced Biscoff crust
• Creamy, silky almond cheesecake
• Sweet, gooey cherries
• Creamy vanilla whipped cream
• Decadent sweet and creamy cherry almond cheesecake that will make everyone feel special!

Cherry almond cheesecake ingredients

Biscoff Crust

• Biscoff cookies –substitute almond biscotti or your favorite cookie
• Unsalted butter –melted

The Cheesecake

• Cream cheese –softened
• Granulated sugar
• Cornstarch
• Large eggs at room temperature
• Sour cream
• Pure vanilla extract
• Pure almond extract

Cherry Topping:

• Frozen pitted cherries
• Granulated sugar
• Pure almond extract
• Water plus one tablespoon of cornstarch

Whipped Cream:

• Heavy whipping cream
• Confectioner’s sugar
• Pure almond extract

How to make Cherry Almond Cheesecake

The Crust 

• Preheat the oven to 350 °F, 180 °C.
• Add the Biscoff cookies to a food processor and pulse until finely crushed.
• Place the crumbs into a bowl, add the melted butter, and mix until the crumbs are coated, and the mixture resembles wet sand.
• Then, press the mixture into the bottom of a 9-inch round springform pan.
• Bake the crust on the center rack of the preheated oven for 7-8 minutes.

The Filling

• Reduce the oven’s temperature to 300 °F, 150 °C.
• In the bowl of a tabletop mixer fitted with the paddle attachment, beat the cream cheese and sugar on low speed until smooth.
• Add the cornstarch and beat until incorporated.
• Run the mixer on low speed while adding the vanilla, almond extract, and eggs one at a time.
• Then, add the sour cream and pour the mixture into the pan.
• Bake for 60-65 minutes or until the edges have set and the center is still slightly wobbly.
• Turn the oven off, prop the door open with an oven mitt, towel, or wooden spoon, and allow the cheesecake to cool in the oven for one hour and 15 minutes.
• Remove the cake from the oven and allow it to cool to room temperature.
• Chill the cake in the refrigerator overnight.

The Cherry Topping:

• Combine the cherries and sugar in a pot and cook over medium heat.
• While the cherries simmer, prepare the cornstarch mixture.
• Combine the cornstarch with the water and whisk until smooth.
• Then, add the cornstarch mixture to the cherries and cook for 15 minutes or until it thickens.
• Remove from the heat and stir in the almond extract.
• Transfer the topping to a bowl and allow it to cool.

The Whipped Cream

• Beat the cream, sugar, and almond extract together until thick and creamy.
• Transfer the whipped cream to a piping bag fitted with an open star attachment.

Assemble the cake:

• Carefully remove the cake from the pan and transfer it to a platter.
• Pipe whipped cream rosettes around the border of the top of the cake.
• Then, fill the center with the cherry topping and serve!

Make Ahead Instructions

Save time on the day of your get-together with two make-ahead options. The first is baking the crust a day ahead of time and storing it at room temperature. Then, make the filling, cherry topping, and whipped cream, and put it all together before the gathering. The second make-ahead option is to bake the cake, chill it, and freeze it for up to 2 months. Thaw in the fridge overnight, then top with the cherry topping and whipped cream.

Serving

There is no doubt that everyone will love this luscious cherry cheesecake. The best way to cut it is with a warm knife. I run hot water over the knife before cutting, and I keep a paper towel nearby to wipe any cheesecake that sticks to the knife. Keep the knife clean, and you should have beautiful slices each time. Even if you don’t, no one will be able to keep you from eating it! Kali Orexi!

More Cake Recipes:

• Black & White Cake Slices
• Moist Chocolate Cake
• Carrot Cake
• Coconut Cake
• Mango Cream Cake
• Pumpkin Cheesecake