Chocolate Cherry Cheesecake Ii
Indulge in the decadently rich and visually stunning *Chocolate Cherry Cheesecake II*, a dessert masterpiece that combines the velvety smoothness of cream cheese with the bold flavors of semi-sweet chocolate and tart cherry pie topping. This luscious cheesecake starts with a buttery chocolate graham cracker crust, providing the perfect foundation for the creamy and chocolatey filling whipped together from cream cheese, sour cream, and perfectly melted chocolate. Topped with a vibrant layer of sweet and tangy cherries, this cheesecake is both a feast for the eyes and the taste buds. Ideal for special occasions or as a crowd-pleasing dessert, this showstopper takes just 25 minutes of prep time and bakes to perfection in a springform pan. Serve it chilled and watch it quickly disappear from the table!
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Recipe Information
Ingredients
- 2 cups chocolate graham crackers (crumbled)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter (melted)
- 24 ounces cream cheese (softened)
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 teaspoons vanilla extract
- 8 ounces semi-sweet chocolate (melted and slightly cooled)
- 21 ounces cherry pie filling (for topping)
Instructions
Preheat your oven to 325°F (160°C).
In a medium mixing bowl, combine the chocolate graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and creamy using an electric mixer.
Add the sour cream and vanilla extract to the cream cheese mixture. Beat until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition just until blended.
Stir in the melted semi-sweet chocolate, ensuring the batter is evenly mixed and chocolatey.
Pour the chocolate cheesecake batter over the prepared crust in the springform pan.
Place the springform pan on the middle rack of the oven. Bake for 70-75 minutes or until the center is almost set but still slightly jiggly (it will continue to set as it cools).
Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours, preferably overnight.
Just before serving, top the cheesecake with the cherry pie filling, spreading it evenly over the surface.
Carefully loosen and remove the sides of the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 49.3 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 111 mg | 9% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 217 mg | 5% | |
*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.
