Dark Chocolate Covered Cherry Cheesecake
Indulge in the decadent allure of this Dark Chocolate Covered Cherry Cheesecake, a dessert that perfectly balances creamy richness and fruity tang with a touch of bittersweet chocolate. This stunning cheesecake begins with a buttery graham cracker crust, followed by a velvety cream cheese filling that’s baked to perfection in a water bath for an irresistibly smooth texture. Topped with a luscious layer of cherry pie filling and finished with a luxurious drizzle of dark chocolate ganache, this show-stopping dessert is as delicious as it is visually captivating. Ideal for special occasions or a dreamy after-dinner treat, this cheesecake serves 12 and requires a little patience in its preparation, but the results are absolutely worth it. Keywords: dark chocolate, cherry cheesecake, chocolate ganache, cheesecake recipe, holiday dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 24 ounces cream cheese, softened
- 0.5 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 21 ounces canned cherry pie filling
- 1 cup dark chocolate chips
- 0.5 cup heavy cream
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press the mixture firmly into the bottom of the greased springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture, beating until fully incorporated.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Be careful not to overmix to avoid air bubbles.
Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Wrap the bottom of the springform pan in aluminum foil to prevent leaking, and place the pan in a larger baking dish. Fill the larger dish with about 1 inch of hot water to create a water bath.
Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still slightly jiggles when shaken.
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
Remove the cheesecake from the water bath and allow it to cool completely to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.
Spread the cherry pie filling evenly over the top of the chilled cheesecake.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and pour it over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth to create a ganache.
Drizzle the dark chocolate ganache over the cherry topping, allowing some of it to drip down the sides of the cheesecake for a decorative effect.
Refrigerate the cheesecake for an additional 30 minutes to set the ganache before slicing and serving.
Nutrition Facts
Calories |
7944 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.0 g | 651% | |
| Saturated Fat | 294.1 g | 1471% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1747 mg | 582% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 791.4 g | 288% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 557.5 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1253 mg | 96% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2868 mg | 61% | |
*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.
