chocolate and cherry cheesecake recipe

Written ByJenny Smyth Posted on
chocolate and cherry cheesecake recipe
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The Best chocolate and cherry cheesecake recipe

I have always been a fan of desserts, and one of my favorite recipes is the chocolate and cherry cheesecake. It’s a classic dessert that never fails to impress.

The combination of rich chocolate and sweet cherries is a match made in heaven. I remember making this recipe for the first time, and it was a huge hit with my family.

My kids loved the gooey chocolate center, and my husband appreciated the simplicity of the recipe. Since then, I have made it countless times for family gatherings and special occasions.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. The key to this recipe is using high-quality chocolate and fresh cherries.

I like to use dark chocolate for a deeper flavor, but you can use any type of chocolate you prefer. The cheesecake itself is made with a simple graham cracker crust, which adds a nice crunch to the dish.

Once you’ve assembled the cheesecake, it’s ready to be served. I like to serve it chilled, so the flavors can meld together nicely.

Chocolate and Cherry Cheesecake

Chocolate and Cherry Cheesecake

4.9 from 1837 votes

A rich and creamy cheesecake with a chocolate cookie crust, topped with a luscious cherry compote. The combination of dark chocolate and tart cherries creates a decadent dessert perfect for special occasions.

Prep Time30 mins
Cook Time60 mins
Resting Time0 mins
Total Time4 hours 30 mins
Servings: 12Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

2 cups chocolate cookie crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Cheesecake Filling

3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup heavy cream
8 oz dark chocolate, melted and cooled

For the Cherry Topping

2 cups fresh or frozen pitted cherries
1/2 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

👨‍🍳Directions

1Preheat the oven to 325°F.
2In a medium bowl, combine the chocolate cookie crumbs and 1/4 cup sugar.
3Pour in the melted butter and stir until the mixture resembles wet sand.
4Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
5Use the bottom of a glass to ensure an even layer.
6Bake the crust for 10 minutes, then remove from the oven and let it cool completely.
7In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
8Gradually add 1 cup sugar and beat until well combined, scraping down the sides of the bowl as needed.
9Add the eggs one at a time, beating on low speed after each addition until just incorporated.
10Mix in the vanilla extract, sour cream, and heavy cream until the batter is smooth.
11Pour the melted and cooled dark chocolate into the batter and mix on low speed until fully combined and the color is uniform.
12Pour the filling over the cooled crust and spread it evenly with a spatula.
13Place the springform pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
14Bake at 325°F for 55 to 60 minutes, until the edges are set but the center still jiggles slightly when shaken.
15Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
16Remove the cheesecake from the water bath, run a knife around the edge, and let it cool completely on a wire rack.
17Refrigerate for at least 3 hours or overnight.
18While the cheesecake chills, make the cherry topping.
19In a saucepan, combine the cherries, 1/2 cup sugar, and lemon juice.
20Cook over medium heat, stirring occasionally, until the cherries release their juices and the mixture comes to a simmer.
21In a small bowl, whisk together the cornstarch and water to form a slurry.
22Pour the slurry into the simmering cherries and stir continuously for 2 to 3 minutes, until the sauce thickens and becomes glossy.
23Remove from heat and let it cool completely.
24Once the cheesecake is fully chilled, spoon the cherry topping over the top and spread it evenly.
25Slice and serve chilled.
26Store any leftovers in the refrigerator for up to 5 days.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 16g❤️Cholesterol: 120mg🧂Sodium: 350mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 8g

📝Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing. The water bath helps prevent cracks. You can use canned cherry pie filling in a pinch, but the homemade topping has a fresher taste.

Watch Video Of How Chocolate and Cherry Cheesecake Works

Storing this cheesecake is simple. Keep it in the fridge covered with plastic wrap or in a cake carrier for up to five days. For longer storage, freeze the whole cheesecake without the topping, then thaw overnight and add fresh cherry topping when you are ready to serve.

To reheat individual slices, just let them sit at room temperature for 15 minutes, or warm them gently in the microwave for ten seconds. This brings back the creamy texture. Serving this cheesecake is always a good idea.

It works for family gatherings, potlucks, or just a quiet night at home. I like to serve it with a dollop of whipped cream and a few extra cherries on top. It also pairs well with a cup of coffee or a glass of cold milk.

No matter the occasion, this chocolate and cherry cheesecake is a crowd pleaser that feels both homemade and elegant.

❓ Frequently Asked Questions About Chocolate and Cherry Cheesecake

Q1: What type of chocolate should I use for this recipe?

For this recipe, you can use any type of chocolate you prefer. Dark chocolate adds a deeper flavor, while milk chocolate provides a sweeter taste. You can also use white chocolate for a unique twist.

Q2: Can I substitute fresh cherries with frozen cherries?

Frozen cherries will work just fine in this recipe, but keep in mind that they may not provide the same texture as fresh cherries.

Q3: How long does it take to make this cheesecake?

This cheesecake is relatively quick to make, with a preparation time of about 20 minutes and a baking time of around 45 minutes.

Q4: Can I make individual servings of this cheesecake?

Yes, you can make individual servings of this cheesecake by using mini springform pans or muffin tins.

Q5: How do I store leftover cheesecake?

You can store leftover cheesecake in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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