Cherry Cheesecake Layer Cake

Introduction

The Cherry Cheesecake Layer Cake is a decadent dessert that combines two beloved classics: rich cheesecake and luscious cherry layer cake. This show-stopping dessert features moist cherry-infused cake layers layered with smooth, creamy cheesecake filling and finished with a glossy cherry topping or buttercream frosting. Perfect for birthdays, holidays, or any special occasion, this cake delivers both flavor and elegance in every slice.

The History

Cheesecake has roots dating back to ancient Greece, where it was served to athletes during the first Olympic Games. Over time, variations emerged across Europe and eventually in America, where cream cheese became the base. The cherry layer cake has its origins in American baking traditions, especially popular in the early 20th century. Combining these two desserts into a single indulgent creation is a modern twist that reflects our love for fusion desserts and celebratory layer cakes.

Ingredients Breakdown

For the Cake Layers: All-purpose flour, sugar, baking powder, salt, unsalted butter, eggs, milk, vanilla extract, red food coloring (optional), and cherry puree or canned cherry pie filling.
For the Cheesecake Filling: Cream cheese, sugar, sour cream, eggs, vanilla extract, and a pinch of salt.
For the Cherry Topping: Fresh cherries or canned cherry pie filling, sugar, cornstarch, lemon juice, and butter.
Optional Frosting: Whipped cream or buttercream made from butter, powdered sugar, heavy cream, and cherry extract.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
In a large mixing bowl, whisk together dry ingredients: flour, baking powder, and salt.
Add softened butter and sugar to a separate bowl and beat until light and fluffy.
Mix in eggs one at a time, then alternate adding the dry ingredients and milk, starting and ending with dry ingredients.
Stir in cherry puree and vanilla extract. Add a few drops of red food coloring if desired for color.
Divide the batter evenly among prepared pans and bake for 20–25 minutes or until a toothpick inserted comes out clean.
While cake layers cool, prepare the cheesecake filling by beating cream cheese, sugar, and sour cream until smooth.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and salt.
Pour the cheesecake mixture into a piping bag or simply spoon it between layers when assembling.
Make the cherry topping by cooking down fresh cherries, sugar, cornstarch, and lemon juice until thickened, then cool slightly.
Once all components are ready, assemble the cake by placing one cake layer on a plate or stand, top with a thin layer of cheesecake filling, and spread a generous amount of cherry topping.
Repeat with remaining layers and finish with a final cake layer on top.
Frost the top of the cake with whipped cream or buttercream, and decorate with whole cherries and a drizzle of cherry syrup.
Refrigerate the cake for at least 4 hours or overnight before serving for best texture and flavor.

Tips

To ensure even baking, weigh your batter so each pan gets exactly the same amount.
Use room temperature ingredients for both the cake and cheesecake filling to avoid lumps.
If using fresh cherries, be sure to pit them before making the puree or sauce.
Let the cheesecake filling rest in the fridge for 30 minutes before assembling to firm up slightly.
Freezing cake layers ahead of time helps prevent crumbling during assembly.
Always use a turntable when frosting layered cakes for smoother results.

Variations and Customizations

Dairy-Free Option: Use dairy-free cream cheese, butter, and milk alternatives to make the entire cake vegan-friendly.
Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend designed for baking.
Chocolate Cherry Version: Add 1/2 cup cocoa powder to the cake batter for a chocolate-cherry twist.
Lemon Cherry: Add a hint of lemon zest to the cake batter and replace some of the cherry filling with lemon curd between layers.
Almond Cherry: Add almond extract to the cheesecake filling and garnish with sliced almonds on top.
Coffee Infused: Mix instant espresso powder into the cheesecake layer for a mocha-cherry flavor combo.

Health Considerations and Nutritional Value

This Cherry Cheesecake Layer Cake is high in calories, fats, and sugars due to the butter, cream cheese, and sugar content. A typical slice may contain approximately 600–800 calories, depending on the size and richness of the layers. While it’s not considered a health-focused dessert, you can make modifications to reduce fat and sugar content by using low-fat dairy products, natural sweeteners like honey or maple syrup, and whole wheat flour. Enjoy this treat in moderation as part of a balanced diet.

Ingredients

Cake Layers:
– 2 1/2 cups all-purpose flour
– 1 1/2 cups granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1/2 cup unsalted butter, softened
– 3 large eggs, room temperature
– 1 cup whole milk
– 1 tsp vanilla extract
– 1/2 cup cherry puree or canned cherry pie filling
– Red food coloring (optional)

Cheesecake Filling:
– 24 oz cream cheese, softened
– 3/4 cup granulated sugar
– 1/2 cup sour cream
– 2 large eggs
– 1 tsp vanilla extract
– Pinch of salt

Cherry Topping:
– 3 cups pitted fresh cherries (or 2 cans cherry pie filling)
– 1/2 cup sugar
– 2 tbsp cornstarch
– 1 tbsp lemon juice
– 1 tbsp butter

Optional Frosting:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tsp cherry extract (for buttercream)

Directions

Preheat oven to 350°F (175°C). Prepare three 8-inch round cake pans with parchment paper and non-stick spray.
Sift flour, baking powder, and salt together into a medium bowl.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
Stir in cherry puree and vanilla extract. Add red food coloring if desired.
Pour batter into prepared pans and bake for 20–25 minutes or until a toothpick comes out clean.
Allow cake layers to cool completely on wire racks.
Prepare the cheesecake filling by beating cream cheese, sugar, and sour cream until smooth.
Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and salt.
Transfer the cheesecake mixture to a piping bag or keep chilled in the fridge while preparing the cherry topping.
Combine cherries, sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened, stirring constantly. Remove from heat and stir in butter.
Once cooled slightly, begin assembling the cake. Place the first cake layer on a serving plate or cake board.
Spread a thin layer of cheesecake filling over the cake layer, followed by a generous portion of cherry topping.
Repeat with second cake layer, then top with the third cake layer.
Frost the top with whipped cream or buttercream. Decorate with whole cherries and a drizzle of cherry syrup.
Refrigerate the cake for at least 4 hours or overnight before slicing and serving.