Description
This Cherry Chocolate Cheesecake is a rich, creamy, and decadent dessert perfect for chocolate and cherry lovers. Featuring a chocolate cookie crumb crust, smooth chocolate-infused cheesecake filling, and a luscious cherry topping, it’s an indulgent treat that’s ideal for holidays or special occasions.
Ingredients
Scale
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, without filling)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 6 ounces semi-sweet chocolate, melted and slightly cooled
- 2 tablespoons unsweetened cocoa powder
For the Cherry Topping:
- 1 (21-ounce) can cherry pie filling (or homemade cherry compote)
- Optional: shaved chocolate or chocolate curls for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan. In a bowl, combine the chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the pan. Bake the crust for 8 to 10 minutes, then remove and let it cool completely.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed after each addition to prevent overmixing. Stir in the melted semi-sweet chocolate and unsweetened cocoa powder until the filling is smooth and uniform.
- Assemble and bake the cheesecake: Pour the chocolate cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 50 to 55 minutes, or until the edges are set but the center still jiggles slightly. After baking, turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 1 hour to prevent cracking.
- Cool and chill: Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set properly.
- Finish with cherry topping: Once chilled, spoon the cherry pie filling or homemade cherry compote evenly over the cheesecake. Garnish with optional chocolate shavings or curls if desired. Slice and serve the cheesecake chilled for best flavor and texture.
Notes
- For homemade cherry topping, simmer fresh or frozen cherries with sugar and cornstarch until thickened.
- This cheesecake can be made 1–2 days in advance and keeps well refrigerated.
- To avoid cracks, do not overmix the filling and cool the cheesecake gradually with the oven door cracked.
- Use a springform pan for easy removal of the delicate cheesecake.
