This Cherry Chocolate Cheesecake combines the luscious creaminess of cheesecake with the irresistible flavors of chocolate and cherries. With a buttery chocolate crust, velvety chocolate cheesecake filling, and a rich cherry topping, it’s a dessert worthy of any special occasion.
Why You’ll Love This Recipe
- Perfect for Celebrations: This cheesecake is a show-stopper that impresses every time.
- Rich and Decadent: Chocolate and cherry flavors combine in a dessert that feels indulgent but is surprisingly simple to make.
- Customizable: From the crust to the toppings, there’s room to make this recipe your own.
- Make-Ahead Friendly: Prepare it in advance for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust:
- Chocolate wafer cookies or Oreo crumbs
- Unsalted butter, melted
For the Filling:
- Cream cheese, softened
- Granulated sugar
- Eggs
- Semi-sweet chocolate, melted
- Vanilla extract
For the Topping:
- Cherry pie filling
- Fresh cherries (optional, for garnish)
- Shaved chocolate (optional, for garnish)
Directions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Mix the chocolate cookie crumbs with melted butter, press into the bottom of a springform pan, and bake for 10 minutes. Let it cool.
- Make the Filling: Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in melted chocolate and vanilla extract.
- Assemble and Bake: Pour the filling over the crust and smooth the top. Bake for 50–60 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Add the Topping: Once fully cooled, spread cherry pie filling over the top. Garnish with fresh cherries and shaved chocolate if desired.
- Chill and Serve: Refrigerate for at least 4 hours or overnight before slicing and serving.
Servings and Timing
- Servings: 10–12 slices
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cooling Time: 5 hours (including refrigeration)
Variations
- Crust: Use graham crackers, digestive biscuits, or a nut-based crust instead of chocolate wafers.
- Filling: Swap semi-sweet chocolate for dark or white chocolate.
- Toppings: Try a mixed berry topping or drizzle with chocolate ganache for an extra decadent touch.
- Mini Cheesecakes: Make individual servings using a muffin tin and cupcake liners.
Storage/Reheating
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating: Cheesecake is best enjoyed cold or at room temperature, so no reheating is necessary.
FAQs
1. Can I use fresh cherries instead of cherry pie filling?
Yes! Cook fresh cherries with sugar and a bit of cornstarch until thickened to make your own topping.
2. What can I use instead of a springform pan?
A regular cake pan can work, but ensure you line it with parchment paper for easy removal.
3. How do I prevent cracks in my cheesecake?
Bake in a water bath or place a pan of water in the oven to maintain moisture.
4. Can I use a gluten-free crust?
Absolutely! Use gluten-free cookies or almond flour mixed with butter for the crust.
5. How long does it take to cool completely?
The cheesecake will need about 1 hour to cool at room temperature and 4 hours in the refrigerator.
6. Can I substitute mascarpone for cream cheese?
Yes, but the texture will be slightly lighter and creamier.
7. How do I melt chocolate without burning it?
Melt chocolate in 30-second intervals in the microwave, stirring each time, or use a double boiler.
8. Can I make this cheesecake ahead of time?
Yes, it can be made up to 2 days in advance and stored in the refrigerator.
9. What type of chocolate works best for the filling?
Semi-sweet or bittersweet chocolate is ideal for a balanced flavor.
10. Can I make this cheesecake dairy-free?
Use dairy-free cream cheese and chocolate alternatives for a dairy-free version.
Conclusion
This Cherry Chocolate Cheesecake is the ultimate dessert for chocolate and cherry lovers. Its creamy filling, paired with the sweet and tangy cherry topping, creates a delightful balance of flavors. Whether for a holiday, birthday, or just because, this cheesecake is sure to be a hit. Enjoy the process and the reward of this beautiful, delicious dessert!
PrintCherry Chocolate Cheesecake
Indulge in the perfect combination of rich chocolate and sweet cherries with this decadent cheesecake. A creamy chocolate filling on a chocolate cookie crust, topped with a luscious cherry sauce—this dessert is perfect for special occasions.
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: Servings: 12 slices
- Category: Desserts, Cheesecake
- Method: Baking, chilling
- Cuisine: American
Ingredients
For the crust:
- 200 g (2 cups) chocolate cookie crumbs (e.g., Oreo or chocolate graham crackers)
- 75 g (1/3 cup) unsalted butter, melted
For the chocolate cheesecake filling:
- 500 g (2 blocks) cream cheese, softened
- 150 g (3/4 cup) granulated sugar
- 3 large eggs
- 120 ml (1/2 cup) sour cream
- 120 g (4 oz) dark chocolate, melted and slightly cooled
- 1 tsp vanilla extract
For the cherry topping:
- 300 g (2 cups) fresh or frozen cherries, pitted
- 100 g (1/2 cup) granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
Instructions
1. Prepare the crust:
- Preheat your oven to 175°C (350°F).
- Mix the chocolate cookie crumbs and melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
2. Prepare the filling:
- Lower the oven temperature to 160°C (325°F).
- Beat the cream cheese and sugar together in a large bowl until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream, melted chocolate, and vanilla extract until fully incorporated.
- Pour the filling over the cooled crust and smooth the top.
3. Bake the cheesecake:
- Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Transfer to the refrigerator to chill for at least 4 hours, preferably overnight.
4. Prepare the cherry topping:
- In a saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries release their juices, about 5 minutes.
- Mix the cornstarch and water in a small bowl, then stir it into the cherry mixture. Cook until the sauce thickens, about 2 minutes. Let cool completely.
5. Assemble and serve:
- Spread the cherry topping over the chilled cheesecake.
- Slice and serve. Enjoy this decadent dessert!
Notes
- For a shortcut, you can use cherry pie filling instead of making the cherry topping from scratch.
- To prevent cracks, ensure all filling ingredients are at room temperature and avoid overmixing.