This Cherry Chocolate Cheesecake combines the rich flavors of chocolate and cherries with a creamy cheesecake filling. With a luscious chocolate crust, smooth cream cheese filling, and a bright cherry topping, this dessert is perfect for special occasions or when you simply want to indulge.
Ingredients
For the Crust:
2 cups chocolate cookie crumbs: Use crushed chocolate wafers or Oreo cookies (without the filling).
1/2 cup unsalted butter, melted: Helps bind the crumbs and creates a rich, buttery base.
For the Filling:
24 oz cream cheese (3 packages), softened: The base of the cheesecake, providing a rich and creamy texture.
1 cup granulated sugar: Sweetens the filling to perfection.
1 cup sour cream: Adds tanginess and creates a smooth, silky consistency.
3 large eggs: Helps bind the filling and ensures a creamy, set texture.
1 teaspoon vanilla extract: Enhances the overall flavor.
For the Cherry Topping:
1 can (21 oz) cherry pie filling: Provides a sweet, fruity topping.
Optional: Fresh cherries for garnish
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 325°F (165°C).
Lightly grease a 9-inch springform pan or line the bottom with parchment paper.
2. Prepare the Crust
In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.
Bake the crust for 10 minutes to set. Remove from the oven and let cool while you prepare the filling.
3. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and granulated sugar together using a hand or stand mixer on medium speed until smooth and creamy (about 2–3 minutes).
Add the sour cream and vanilla extract, mixing until fully incorporated.
Beat in the eggs, one at a time, on low speed. Be careful not to overmix, as this can cause cracks in the cheesecake.
4. Assemble and Bake
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
5. Chill the Cheesecake
Once the cheesecake is cool to the touch, transfer it to the refrigerator and let it chill for at least 4 hours or overnight for the best texture.
6. Add the Cherry Topping
Spoon the cherry pie filling evenly over the top of the chilled cheesecake.
Garnish with fresh cherries or shaved chocolate, if desired, for an extra touch of elegance.
Serving Suggestions
Serve slices as-is, or with a dollop of whipped cream for added decadence.
Pair with a cup of coffee or a glass of dessert wine for the perfect end to a meal.
Storage and Freezing Tips
Refrigerate Leftovers: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing Option: Freeze the cheesecake (without the cherry topping) for up to 3 months. Thaw in the refrigerator overnight and add the topping before serving.
Tips for the Perfect Cheesecake
Room Temperature Ingredients: Use softened cream cheese and room-temperature eggs to ensure a smooth, lump-free filling.
Prevent Cracking: Avoid overmixing and bake in a water bath for an extra-smooth texture (wrap the springform pan in foil and place it in a roasting pan filled with hot water).
Let It Chill: Allow plenty of time for the cheesecake to chill—this enhances both the flavor and texture.
Why You’ll Love This Recipe
Rich and Creamy: The combination of cream cheese, sour cream, and chocolate crust creates a decadent dessert.
Cherry-Chocolate Perfection: The balance of sweet cherries and rich chocolate is irresistible.
Elegant and Easy: Despite its impressive appearance, this cheesecake is surprisingly simple to make.
Enjoy this Cherry Chocolate Cheesecake—a dessert that’s sure to impress with every bite! 🍒🍫✨