Chocolate Cherry Cheesecake Recipe
If you’re searching for a show-stopping dessert guaranteed to turn heads and spark smiles, this Chocolate Cherry Cheesecake is about to become your new favorite. Dreamy layers of chocolate and creamy cheesecake set atop a crisp cookie crust, all crowned with a luscious cherry topping—every bite strikes that perfect harmony between decadent, tangy, and sweet. Whether it’s for holidays, special occasions, or just satisfying a persistent chocolate craving, this irresistible treat never disappoints.
Ingredients You’ll Need
What makes this Chocolate Cherry Cheesecake so special is how a few simple, carefully chosen ingredients work together to create big, bold flavors and gorgeous textures. Each element is essential, bringing richness, depth, and that classic combination of chocolate and cherry you can never resist.
- Chocolate cookie crumbs: These form the indulgent, cocoa-rich base that anchors every slice with crunch and deep chocolate flavor.
- Granulated sugar: Adds balanced sweetness to both the crust and the creamy filling, letting the chocolate and cherries shine.
- Unsalted butter: Melted butter brings the cookie crust together, creating that perfect, cohesive bite.
- Cream cheese (softened): This is your ultimate cheesecake foundation—smooth, creamy, and tangy.
- Large eggs: Eggs give structure and silkiness to the cheesecake layer, ensuring a rich, custardy texture.
- Vanilla extract: Just a splash adds warmth and depth, enhancing both chocolate and cherry notes.
- Semisweet chocolate (melted and cooled): Melted chocolate delivers true chocolate intensity in every forkful.
- Sour cream: Sour cream lightens the filling while adding a fresh tang and extra creaminess.
- All-purpose flour: A spoonful helps stabilize the filling so every slice holds up perfectly.
- Cherry pie filling: The crowning glory—tart, juicy cherries layered on top for a burst of color and fruity punch.
- Chocolate chips (optional): Sprinkle on extra chips for a hint of crunch and chocolatey finish.
- Whipped cream (optional): Swirls of fluffy cream make every slice feel extra-special for serving.
How to Make Chocolate Cherry Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and greasing a 9-inch springform pan—this will help your cheesecake release beautifully later. In a medium bowl, combine the chocolate cookie crumbs, a bit of sugar, and the melted butter. Use a fork to mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of your prepared pan; the back of a spoon works wonders. Bake the crust for 10 minutes to set it, then set aside to cool while you work on the filling.
Step 2: Make the Creamy Cheesecake Filling
Grab a large mixing bowl and add your softened cream cheese and sugar. Beat on medium-high speed until the mixture becomes super smooth and fluffy with no lumps—this is key for that melt-in-your-mouth texture. Add the eggs one at a time, mixing after each addition just until blended (avoid overmixing to keep things airy). Stir in the vanilla, melted semisweet chocolate (make sure it’s cooled slightly), sour cream, and flour. Mix gently until everything is incorporated into a rich, chocolatey batter.
Step 3: Bake to Perfection
Pour the chocolate cheesecake batter over your cooled cookie crust, smoothing the top with a spatula. Place the pan in the oven and bake for 55 to 65 minutes. The edges should look set, but the center will still have a gentle jiggle—don’t worry, it will set up as it cools. For a pro-level finish, you can bake it in a water bath, or simply place a pan of hot water on the rack below to keep cracks at bay. Once it’s done, turn off the oven, partially open the door, and let the cheesecake cool inside for 1 hour.
Step 4: Chill and Top
Remove the cooled cheesecake from the oven, cover it, and refrigerate for at least 4 hours or overnight to allow the flavors and textures to meld. When you’re ready to serve, spoon the cherry pie filling over the top, spreading it out for even, jewel-like coverage. For a truly irresistible finish, sprinkle on a few chocolate chips and add generous swirls of whipped cream if you wish.
How to Serve Chocolate Cherry Cheesecake
Garnishes
The simplest way to play up the festive look is with extra chocolate chips scattered over the shiny cherries and big dollops of fluffy whipped cream. For a little extra drama, a drizzle of melted chocolate or a dusting of cocoa powder adds that wow factor your guests will remember.
Side Dishes
Although Chocolate Cherry Cheesecake is rich enough to stand center stage, it pairs surprisingly well with lighter accompaniments. Try serving it with a fresh fruit salad, a handful of tart berries, or even a simple espresso to balance the sweetness and richness of the main event.
Creative Ways to Present
For a twist, slice the cheesecake into elegant bars instead of wedges and arrange on a dessert platter for parties. Or bake mini cheesecakes in muffin tins—perfect for individual servings at gatherings and picnics. You can even layer cubes of the finished cheesecake with whipped cream and extra cherries in parfait glasses for a stunning, spoonable dessert.
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices of your Chocolate Cherry Cheesecake well covered in the refrigerator. It will stay fresh for up to 5 days, and actually tastes even more luscious after the flavors have had time to mingle. Store it in the springform pan or transfer to an airtight container for best results.
Freezing
Want to make your Chocolate Cherry Cheesecake ahead for a special occasion? Wrap the completely cooled cheesecake tightly (without the cherry topping) in plastic wrap, then foil, and freeze for up to 2 months. Bring it to room temperature and top with cherries just before serving for that fresh-from-the-oven flavor.
Reheating
This cheesecake is best enjoyed chilled or at a cool room temperature, so there’s no need to reheat. If you do prefer a slightly softer texture, simply let a slice sit out on the counter for about 15-20 minutes before serving—watch as the chocolate melts just a little and gets even creamier.
FAQs
Can I use fresh cherries instead of canned pie filling?
Absolutely! If cherries are in season, pit and simmer them with a little sugar and cornstarch until thick and glossy for a vibrant, homemade topping. It’s a beautiful, fresh upgrade to the classic.
How do I prevent my cheesecake from cracking?
The secret is not overmixing the batter and letting the Chocolate Cherry Cheesecake cool gradually. Baking it in a water bath adds gentle steam to the oven, preventing cracks and creating that coveted silky texture.
Can I make this cheesecake gluten-free?
Yes, just use gluten-free chocolate cookie crumbs for the crust and substitute a gluten-free all-purpose flour blend in the filling. No one will taste the difference, and everyone can enjoy a slice.
How do I know when my cheesecake is done?
Gently jiggle the pan—if the edges are set but the middle still slightly wobbles, it’s perfect. The cheesecake will continue to set as it cools, resulting in that luxuriously creamy bite.
Can I use another type Dessert
Of course! Dark chocolate brings even more intensity, while milk chocolate gives a sweeter, lighter effect. Use your favorite for a personalized twist on Chocolate Cherry Cheesecake.
Final Thoughts
If you’re craving a dessert that’s as gorgeous as it is delicious, don’t wait another day to try this Chocolate Cherry Cheesecake. It’s simple enough for a cozy weekend, yet decadent enough for your most important celebrations. Gather your ingredients and treat yourself—each slice is pure chocolate-cherry bliss!
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Chocolate Cherry Cheesecake Recipe
- Total Time: 5 hours 20 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of this Chocolate Cherry Cheesecake. Creamy cheesecake filling with melted chocolate on a chocolate cookie crust, topped with cherry pie filling and optional chocolate chips and whipped cream.
Ingredients
Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 8 oz semisweet chocolate, melted and cooled
- 1 cup sour cream
- 2 tablespoons all-purpose flour
Topping:
- 1 can (21 oz) cherry pie filling
- ½ cup chocolate chips (optional for garnish)
- Whipped cream for topping (optional)
Instructions
- Preheat and Prepare: Preheat oven to 325°F. Grease a 9-inch springform pan.
- Make Crust: Mix cookie crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes.
- Prepare Filling: Beat cream cheese and sugar until smooth. Add eggs, vanilla, melted chocolate, sour cream, and flour. Pour over crust.
- Bake: Bake for 55-65 minutes until edges are set and center is slightly jiggly. Cool in the oven for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight.
- Top and Serve: Top with cherry pie filling, chocolate chips, and whipped cream before serving.
Notes
- For a richer flavor, use dark chocolate instead of semisweet.
- To prevent cracks, bake in a water bath or place a pan of hot water below the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 300 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg
