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

Scale

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