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Cherry Chocolate Cheesecake: A Decadent Dessert Recipe

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Rich chocolate cheesecake with a chocolate cookie crust and cherry topping. Perfect for special occasions!

Ingredients

Scale
  • 1 ½ cups chocolate cookie crumbs (about 24 chocolate wafer cookies)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 3 (8 ounce) packages cream cheese, softened
  • 1 ½ cups granulated sugar
  • ½ cup sour cream
  • 2 large eggs
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ cup heavy cream
  • 6 ounces bittersweet chocolate, melted and cooled slightly
  • 1 (21 ounce) can cherry pie filling
  • 1 tablespoon Kirsch (cherry liqueur), optional
  • 1 teaspoon lemon juice
  • Chocolate shavings
  • Fresh cherries

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Crush chocolate wafer cookies into fine crumbs using a food processor or rolling pin.
  3. In a medium bowl, combine cookie crumbs, melted butter, and sugar. Mix well.
  4. Press the mixture firmly into the bottom of a 9-inch springform pan.
  5. Bake for 8-10 minutes. Let cool completely.
  6. In a large bowl, beat softened cream cheese until smooth.
  7. Gradually add sugar, beating until well combined. Scrape down the sides of the bowl.
  8. Add sour cream and mix until just combined.
  9. Add eggs and egg yolks one at a time, beating gently after each addition.
  10. Stir in vanilla and almond extracts.
  11. Gently fold in heavy cream.
  12. Melt bittersweet chocolate and let it cool slightly.
  13. Gradually pour the cooled melted chocolate into the cheesecake batter, mixing until just combined.
  14. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped springform pan inside a larger roasting pan.
  15. Pour the cheesecake batter into the prepared crust. Smooth the top with a spatula.
  16. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan.
  17. Bake in a preheated oven at 325°F (160°C) for 70-80 minutes, or until the edges are set but the center still has a slight jiggle.
  18. Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
  19. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Then, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
  20. In a small saucepan, combine cherry pie filling, Kirsch (if using), and lemon juice. Heat over medium heat, stirring occasionally, until slightly thickened, about 5-7 minutes.
  21. Let the cherry topping cool completely.
  22. Remove the sides of the springform pan. Carefully spread the cherry topping evenly over the top of the cheesecake.
  23. Garnish with chocolate shavings and fresh cherries, if desired.
  24. Slice and serve chilled.

Notes

  • Make sure cream cheese is fully softened to avoid lumps.
  • Don’t over-mix the batter, especially after adding eggs, to prevent a tough cheesecake.
  • The water bath is crucial for even baking and preventing cracks.
  • Cooling the cheesecake gradually in the oven and then refrigerating it overnight is essential for the best texture and flavor.
  • Kirsch is optional in the cherry topping but adds a nice depth of flavor.

Find it online: https://mmmflavors.com/cherry-chocolate-cheesecake/