Description
Rich cherry chocolate cheesecake blends creamy Philadelphia cream cheese with luscious chocolate and fresh cherries. Dessert lovers will savor each silky bite of this elegant French-inspired treat.
Ingredients
Scale
Main Ingredients:
- 3 (8 ounces) packages cream cheese, softened
- 3 large eggs
- 1 cup granulated sugar
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup sour cream
Crust Ingredients:
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
Flavoring and Seasoning:
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
- Crush chocolate cookies into fine crumbs and blend thoroughly with melted butter, creating a uniform mixture.
- Firmly press the cookie-butter blend into the bottom of a 9-inch springform pan, ensuring an even, compact base.
- Using an electric mixer, whip cream cheese and sugar until achieving a silky, lump-free consistency.
- Gradually incorporate cocoa powder, carefully adding eggs one at a time while mixing to maintain a smooth texture.
- Gently fold in vanilla extract, ensuring complete integration with the cheesecake batter.
- Melt chocolate using a double boiler or microwave, then blend into the mixture with sour cream until fully incorporated.
- Transfer the velvety chocolate cheesecake batter into the prepared crust-lined pan, smoothing the surface with a spatula.
- Bake at 325F (163C) for 55-60 minutes, watching for slight jiggling in the center when gently shaken.
- Switch off the oven and allow cheesecake to rest inside for one hour, preventing surface cracking.
- Chill the cheesecake in the refrigerator for a minimum of 4 hours or ideally overnight to set completely.
- Before serving, generously spread cherry pie filling across the top, creating a vibrant, glossy finish.
Notes
- Chill cream cheese and eggs to room temperature before mixing to ensure a smooth, lump-free batter that blends perfectly.
- Use high-quality dark chocolate for a rich, intense chocolate flavor that elevates the entire cheesecake experience.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method, keeping the crust crisp and preventing cracks.
- For a gluten-free version, swap cookie crumbs with ground almond flour or gluten-free graham crackers to accommodate dietary restrictions.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 385 kcal
- Sugar: 25 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg