Chocolate Cherry Cheesecake combines rich chocolate, creamy cheesecake, and sweet, tart cherries into a decadent dessert. With a chocolate cookie crust, a smooth chocolate cheesecake layer, and a luscious cherry topping, this cheesecake is perfect for special occasions or whenever you’re in the mood for an indulgent treat. The combination of chocolate and cherries makes for a luxurious and irresistible flavor that everyone will love.
Ingredients:
For the crust:
- 1½ cups chocolate cookie crumbs (like Oreo cookies, with filling removed)
- ¼ cup unsalted butter, melted
For the cheesecake:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 8 oz semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the cherry topping:
- 2 cups fresh or frozen cherries, pitted
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ cup water
- 1 teaspoon lemon juice
Instructions:
- Preheat the oven:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crust:
- In a medium bowl, mix together the chocolate cookie crumbs and melted butter until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan, pressing firmly to form an even layer. Bake the crust for 8-10 minutes, then set aside to cool.
- Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition.
- Stir in the melted chocolate and vanilla extract until fully combined.
- Add the sour cream and heavy cream, mixing until smooth and no lumps remain.
- Bake the cheesecake:
- Pour the cheesecake filling over the cooled crust and spread it out evenly. Tap the pan gently on the counter to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door cracked open for about an hour to prevent cracks.
- Make the cherry topping:
- In a small saucepan, combine the cherries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the cherries release their juices and the mixture thickens, about 5-7 minutes. Remove from heat and let the topping cool to room temperature.
- Chill the cheesecake:
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or overnight, to set completely.
- Add the cherry topping:
- Once the cheesecake is chilled, spoon the cooled cherry topping over the cheesecake. Spread it out evenly across the top.
- Serve:
- Slice the Chocolate Cherry Cheesecake and serve chilled for a rich and indulgent dessert.
Enjoy this decadent Chocolate Cherry Cheesecake as a stunning finale to any meal, and savor the perfect combination of chocolate, cheesecake, and cherries!
