Chocolate Cherry Cheesecake
Indulge in the decadent decadence of this Chocolate Cherry Cheesecake, a show-stopping dessert that combines the richness of chocolate with the sweet-tart pop of cherries. Featuring a buttery chocolate cookie crust, a silky smooth chocolate-infused cheesecake filling, and a luscious layer of cherry pie filling, this recipe is a celebration of indulgence. The use of a water bath ensures a perfectly creamy texture without cracks, while whipped cream and optional fresh cherry garnishes add an elegant, bakery-worthy finish. Perfect for special occasions or holiday gatherings, this stunning dessert is as beautiful as it is delicious. Serve it chilled and watch it disappear—slice by irresistible slice.
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Recipe Information
Ingredients
- 2.5 cups (crushed) Chocolate sandwich cookies
- 6 tablespoons (melted) Unsalted butter
- 24 ounces (softened) Cream cheese
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 4 large Eggs
- 8 ounces (melted and slightly cooled) Semi-sweet chocolate
- 21 ounces Canned cherry pie filling
- 0.5 cup Heavy cream
- 2 tablespoons Powdered sugar
- 10 (optional, for garnish) Fresh cherries
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent water from leaking in during the water bath.
In a medium bowl, mix the crushed chocolate sandwich cookies and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and eggs, one at a time, mixing on low speed after each addition just until combined. Be careful not to overmix to avoid cracks in the cheesecake.
Fold in the melted and slightly cooled semi-sweet chocolate until evenly combined. Pour the chocolate cheesecake batter over the prepared crust.
Place the springform pan into a larger roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. This will help the cheesecake bake evenly and prevent cracks.
Bake for 55-65 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack. Then refrigerate it for at least 4-6 hours, or overnight, to fully set.
Once the cheesecake is chilled, spread the canned cherry pie filling evenly over the top.
In a medium bowl, whip the heavy cream and powdered sugar together until stiff peaks form. Pipe or dollop the whipped cream around the edges of the cheesecake for decoration.
Optionally, garnish with fresh cherries on top of the whipped cream for an elegant finish.
Slice and serve the cheesecake chilled. Enjoy!
Nutrition Facts
Calories |
9399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 563.8 g | 723% | |
| Saturated Fat | 286.0 g | 1430% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 1737 mg | 579% | |
| Sodium | 4984 mg | 217% | |
| Total Carbohydrate | 1040.2 g | 378% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 742.4 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1180 mg | 91% | |
| Iron | 39.5 mg | 219% | |
| Potassium | 3922 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
