Description
Chocolate Cherry Cheesecake is a decadent dessert that pairs the richness of creamy chocolate cheesecake with the sweet-tart flavor of cherry topping. Nestled in a crisp chocolate cookie crust and finished with a glossy cherry layer, this showstopping dessert is perfect for holidays, special occasions, or any time you’re craving a luxurious treat.
Ingredients
Scale
Crust
- 24 chocolate sandwich cookies, crushed
- 5 tablespoons unsalted butter, melted
Cheesecake Filling
- 2 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted and slightly cooled
Topping
- 1 (21-ounce) can cherry pie filling
- Whipped cream for garnish (optional)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter until the mixture is evenly moistened. Press it firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 minutes, then remove and let it cool slightly.
- Make the cheesecake batter: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing well after each addition to fully incorporate them. Then mix in the sour cream, vanilla extract, and melted chocolate chips until the batter is uniform and creamy.
- Bake the cheesecake: Pour the prepared cheesecake batter over the pre-baked crust and smooth the top with a spatula. Place the springform pan in the preheated oven and bake for 50 to 60 minutes, or until the center is just set and still slightly jiggly when gently shaken.
- Cool the cheesecake: Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then transfer it to the refrigerator and chill for at least 4 hours or overnight to fully set and develop flavor.
- Add cherry topping and serve: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. Optionally, garnish with whipped cream for added richness. Slice into 12 pieces and enjoy.
Notes
- For a homemade cherry topping, simmer pitted cherries with sugar and cornstarch until thickened to create a fresh, tangy alternative.
- Use dark chocolate instead of semi-sweet chocolate chips for a deeper, richer chocolate flavor in the cheesecake filling.
- Swap the chocolate cookie crust with graham cracker crust if desired for a lighter, traditional base.
