Description
This decadent Cherry Chocolate Cheesecake combines the rich flavors of chocolate and creamy cheesecake with a delightful cherry topping. Perfect for holidays or any special occasion, it features a chocolate cookie crumb crust, smooth chocolate-infused cheesecake filling, and a sweet cherry pie filling topping for an irresistible dessert experience.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup semi-sweet chocolate chips, melted and slightly cooled
Topping
- 1 (21 oz) can cherry pie filling
- Whipped cream for topping (optional)
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then set it aside to cool.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup sugar and the cocoa powder, mixing until well blended and uniform in color.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Next, stir in the vanilla extract and sour cream to add flavor and creaminess.
- Incorporate Melted Chocolate: Gently fold the melted and slightly cooled semi-sweet chocolate chips into the cheesecake batter until fully combined, ensuring an even chocolate flavor throughout.
- Assemble and Bake: Pour the prepared cheesecake filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the center is almost set but still slightly jiggly.
- Cool and Chill: After baking, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Then, remove from the oven and refrigerate for at least 4 hours or overnight to fully set.
- Add Topping and Serve: Before serving, spread the cherry pie filling evenly over the top of the cheesecake. Optionally, add a dollop of whipped cream for extra indulgence. Slice and enjoy your cherry chocolate cheesecake!
Notes
- For an extra-rich crust, substitute chocolate cookie crumbs with crushed chocolate graham crackers or chocolate sandwich cookies.
- Use room temperature ingredients to achieve a smooth, lump-free batter.
- For a homemade cherry topping, simmer pitted fresh cherries with sugar and cornstarch until thickened.
