Dark Chocolate Cherry Cheesecake Recipe
Introduction
This Dark Chocolate Cherry Cheesecake is a rich and indulgent dessert combining creamy cheesecake, bittersweet chocolate, and sweet cherries. Perfect for special occasions or whenever you crave a decadent treat.
Ingredients
- 1 1/2 cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
- 1/4 cup unsalted butter (melted)
- 2 tablespoons granulated sugar
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 8 oz dark chocolate (melted and slightly cooled)
- 1 cup cherry pie filling (or fresh cherries, pitted and chopped)
- 1/2 cup heavy cream (whipped)
- Chocolate shavings (for garnish)
- Fresh cherries (for garnish, optional)
Instructions
- Step 1: Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
- Step 2: In a medium bowl, mix the chocolate cookie crumbs, melted butter, and 2 tablespoons sugar until combined. Press this mixture firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes, then remove and let cool.
- Step 3: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and vanilla extract, mixing well. Add eggs one at a time on low speed, mixing just until combined. Stir in sour cream and melted chocolate until smooth. Gently fold in the cherry pie filling or chopped cherries.
- Step 4: Pour the cheesecake filling over the cooled crust and spread evenly. Bake for 50–60 minutes until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour to cool gradually.
- Step 5: Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours or overnight. Before serving, spread whipped heavy cream over the top and garnish with chocolate shavings and fresh cherries if desired.
Tips & Variations
- Use high-quality dark chocolate for a richer flavor in the filling.
- Fresh cherries can be swapped for cherry pie filling for a less sweet option.
- Ensure cream cheese is softened to avoid lumps in the batter.
- Wrap the springform pan in foil when baking to prevent leaks and allow water bath baking if desired.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight before serving. Reheat is not recommended as it may alter texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular chocolate instead of dark chocolate?
Yes, but dark chocolate provides a deeper, less sweet flavor that balances well with the cherries and cream cheese. Milk chocolate may make the cheesecake sweeter and less rich.
Do I need a water bath for this cheesecake?
A water bath is not required but can help prevent cracks and ensure even baking. If you choose to use one, wrap the springform pan in foil to prevent water from seeping in.
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Dark Chocolate Cherry Cheesecake Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 to 10 servings 1x
Description
Indulge in this rich and creamy Dark Chocolate Cherry Cheesecake featuring a chocolate cookie crust, luscious dark chocolate-infused filling, and a sweet cherry topping. Perfect for chocolate and cherry lovers, this decadent dessert is baked to perfection and finished with whipped cream and chocolate shavings for an elegant presentation.
Ingredients
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo or chocolate graham crackers)
- 1/4 cup unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 8 oz dark chocolate (melted and slightly cooled)
- 1 cup cherry pie filling (or fresh cherries, pitted and chopped)
For the Topping:
- 1/2 cup heavy cream (whipped)
- Chocolate shavings (for garnish)
- Fresh cherries (for garnish, optional)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan to prepare it for the crust.
- Prepare the Crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until the ingredients are well combined. Press this mixture firmly and evenly into the bottom of the prepared springform pan to form the crust layer. Bake the crust for 8–10 minutes, then remove it from the oven and allow it to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. Gradually add granulated sugar and vanilla extract, mixing thoroughly. Add the eggs one at a time, mixing on low speed after each addition, ensuring not to overmix. Stir in the sour cream and melted dark chocolate until the mixture is smooth. Finally, gently fold in the cherry pie filling or chopped cherries to incorporate them evenly.
- Bake the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly. Bake in the preheated oven for 50–60 minutes, or until the center of the cheesecake is set but still slightly jiggly. After baking, turn off the oven and keep the cheesecake inside with the oven door ajar for about 1 hour to cool gradually and prevent cracking.
- Chill and Serve: Remove the cheesecake from the oven and allow it to cool to room temperature. Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to fully set. Before serving, spread the whipped heavy cream evenly over the top of the cheesecake. Garnish with chocolate shavings and fresh cherries if desired for an elegant finish.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth batter and to avoid lumps.
- Do not overmix the cheesecake batter to prevent excess air bubbles and cracks during baking.
- Cooling the cheesecake gradually inside the oven helps prevent cracking.
- Using a springform pan makes it easier to remove the cheesecake.
- For a richer chocolate taste, use high-quality dark chocolate (70% cocoa or higher).
- Cherry pie filling can be substituted with fresh or frozen cherries, thawed and pitted.
- Allow the cheesecake to chill overnight for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: dark chocolate cheesecake, cherry cheesecake, chocolate cherry dessert, baked cheesecake, chocolate crust cheesecake
