Description
Indulgent dark chocolate cherry cheesecake brings rich, velvety layers of creamy decadence to dessert lovers. Luscious cherries and deep chocolate create a harmonious symphony of flavors you’ll savor with pure delight.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups (360 ml) chocolate cookie crumbs
- 1/4 cup (50 g) granulated sugar
- 1/3 cup (75 g) unsalted butter, melted
Cheesecake Filling Ingredients:
- 24 ounces (680 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) sour cream
- 8 ounces (225 g) dark chocolate, melted and cooled
Topping Ingredients:
- 1 cup (240 ml) cherry pie filling
- 1/4 cup (60 ml) dark chocolate, melted (for drizzling)
- Fresh cherries for garnish (optional)
Instructions
- Prepare the baking environment by heating the oven to 325F (165C) and lightly coating a 9-inch springform pan with cooking spray.
- Create a rich chocolate foundation by blending chocolate cookie crumbs with sugar and melted butter, then firmly pressing the mixture into the pan’s base.
- Craft the creamy filling by whipping cream cheese and sugar until silky smooth, gradually incorporating sour cream and eggs while maintaining a consistent texture.
- Enhance the cheesecake base with melted dark chocolate and vanilla extract, gently folding until thoroughly integrated.
- Transfer the luxurious batter into the prepared crust, ensuring an even distribution across the surface.
- Bake for 50-60 minutes until the center achieves a delicate, set consistency, then implement a gradual cooling technique by leaving the cheesecake in the turned-off oven with a slightly ajar door for one hour.
- Allow the cheesecake to cool completely at room temperature before refrigerating for a minimum of 4 hours or overnight.
- Prepare the vibrant cherry topping by simmering cherries with sugar, cornstarch, and water in a saucepan, stirring continuously until the mixture thickens and becomes glossy.
- Once the cheesecake is thoroughly chilled, generously spread the cooled cherry compote across the surface, creating a luscious final layer.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and achieve a smooth, creamy texture for the cheesecake base.
- Use high-quality dark chocolate with at least 70% cocoa content for intense, rich chocolate flavor that complements the sweet cherries.
- Wrap the springform pan in aluminum foil to prevent water from seeping in during the water bath baking method, which helps create a more even, crack-free cheesecake surface.
- For a gluten-free version, replace chocolate cookie crumbs with gluten-free graham crackers or almond flour to make the crust suitable for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 140
- Sugar: 7 g
- Sodium: 40 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg