Description
This cherry chocolate cheesecake is a decadent dessert featuring a chocolate cookie crust, creamy chocolate cheesecake filling, and a vibrant cherry topping. It’s perfect for celebrations or any time you want an impressive, make-ahead treat.
Ingredients
- 2 cups chocolate cookie crumbs
- ½ cup unsalted butter, melted
- 680 g cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
- 1 can cherry pie filling (about 600 g)
- Optional: fresh cherries or chocolate shavings for garnish
Instructions
- Preheat oven to 325°F (160°C). Grease a 23 cm springform pan and line the base with parchment paper.
- Mix chocolate cookie crumbs and melted butter. Press firmly into the pan base and bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla.
- Add eggs one at a time on low speed, mixing until just combined.
- Fold in melted chocolate until smooth and uniform.
- Pour filling over cooled crust and smooth the top.
- Bake for 50–60 minutes until edges are set and center is slightly wobbly.
- Turn off oven, crack door open, and let cheesecake rest for 1 hour.
- Cool completely at room temperature, then spread cherry pie filling over top.
- Refrigerate at least 4 hours, preferably overnight. Garnish before serving.
Notes
- For deeper chocolate flavor, use 55–60% cocoa chocolate.
- Swap cherry topping with raspberry or strawberry pie filling.
- Add 1 tsp espresso powder to enhance chocolate flavor.
- Freeze without topping and add it after thawing for best texture.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg
