CHERRY CHOCOLATE CHEESECAKE
This cherry chocolate cheesecake combines rich chocolate and sweet cherries in a smooth, creamy dessert. With a chocolate cookie crust and cherry topping, it’s a decadent treat perfect for holidays, birthdays, or special occasions.
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- ⅓ cup melted butter
For the Filling:
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate melted and cooled
- 3 large eggs
For the Topping:
- 1 can 21 oz cherry pie filling
- Optional: chocolate shavings or curls
Instructions
Preheat Oven:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
Make the Crust:
- In a bowl, combine chocolate cookie crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the pan. Bake for 10 minutes. Let cool.
Prepare the Filling:
- Beat cream cheese and sugar until smooth. Add sour cream and vanilla; mix well. Stir in melted chocolate until fully incorporated. Beat in eggs one at a time just until blended.
Bake:
- Pour filling over the crust. Bake for 55–60 minutes or until the center is set. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.
Chill:
- Refrigerate cheesecake for at least 4 hours or overnight.
Add Topping:
- Spoon cherry pie filling over chilled cheesecake. Garnish with chocolate shavings if desired.
Notes
- Make Ahead: Cheesecake can be made a day in advance and topped just before serving.
- Crust Options: Use graham crackers or Oreos for a different twist.
- Storage: Store in the refrigerator for up to 5 days. Freeze (without topping) for up to 2 months.
- Topping Ideas: Swap cherry for raspberry or blueberry pie filling for a flavour change.