Dreamy Cherry Chocolate Cheesecake Recipe – Sweet Bliss Awaits

Sweet whispers of indulgence dance through my kitchen whenever I whip up this creamy cherry chocolate cheesecake.

Memories flood back from childhood summers spent picking ripe cherries near my grandmother’s orchard.

Decadent chocolate swirls create mesmerizing patterns across the smooth, silky surface of this dessert.

Rich cream cheese blends seamlessly with dark chocolate undertones, promising an irresistible bite.

Bursts of fresh cherries add unexpected tartness that cuts through the dessert’s luxurious density.

Each slice promises a delightful journey of contrasting flavors and textures that will make you weak in the knees.

Prepare to experience pure dessert magic that transforms an ordinary evening into an extraordinary culinary moment.

Baking Cherry Chocolate Cheesecake

Step 1: Warm Up the Oven

Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 2: Create the Crumbly Crust

• Chocolate cookie crumbs
• Melted butter

Mix the chocolate cookie crumbs and melted butter thoroughly until the mixture is evenly combined and looks like wet sand.

Step 3: Form the Crust Base

Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a compact and smooth foundation for the cheesecake.

Step 4: Bake the Crust

Place the pan in the preheated oven and bake for 10 minutes. Remove and allow the crust to cool completely before adding the cheesecake filling. The crust will become slightly firmer as it cools, providing a solid base for the creamy layers to come.

Tips That Elevate Cherry Chocolate Cheesecake

• Prevent Cracking: Cool cheesecake gradually by turning off the oven and leaving the door slightly open after baking to reduce temperature shock.
• Boost Flavor Depth: Add a splash of kirsch or cherry liqueur to the cheesecake filling for enhanced cherry and chocolate complexity.
• Achieve Smooth Texture: Use room temperature cream cheese and beat on low speed to prevent air bubbles and ensure a silky-smooth filling.
• Customize Crust Options: Swap chocolate cookie crumbs with graham crackers or gluten-free alternatives for different dietary needs or preferences.
• Garnish Like a Pro: Top with fresh cherries, chocolate shavings, or a drizzle of cherry compote for an impressive and delicious finishing touch.

Keep Cherry Chocolate Cheesecake Tasting Fresh

• Wrap the cheesecake tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 5 days. Keep it away from strong-smelling foods to prevent flavor absorption.
• Slice the cheesecake, place parchment paper between each slice, and store in a freezer-safe container. Frozen cheesecake can last up to 2 months.
• Move the frozen cheesecake from the freezer to the refrigerator and let it thaw overnight. Avoid room temperature thawing to maintain texture.
• For best taste and texture, let the cheesecake sit at room temperature for 15-20 minutes before serving to soften slightly.

Drinks and Plates That Work With Cherry Chocolate Cheesecake

• Select a full-bodied Merlot or Cabernet Sauvignon that complements the deep chocolate and sweet cherry flavors, enhancing the dessert's richness with its robust character.
• Create a delightful contrast by adding a scoop of creamy vanilla bean ice cream alongside the cheesecake, which balances the intense chocolate and provides a cool, smooth texture.
• Elevate the dessert experience with a sophisticated espresso martini, whose coffee notes and slight bitterness cut through the cheesecake's sweetness while amplifying its decadent chocolate undertones.
• Garnish the plate with fresh raspberries or strawberries, which add a bright, tangy element that complements the rich cheesecake and provides a refreshing palate cleanser.

Cherry Chocolate Cheesecake Variations to Explore

• Gluten-Free Delight: Replace chocolate cookie crumbs with gluten-free graham crackers or almond flour for a celiac-friendly base that maintains the rich flavor profile.
• Vegan Version: Swap butter with coconut oil and use dairy-free cream cheese alternatives like cashew or tofu-based cream cheese to create a plant-based cheesecake option.
• Low-Sugar Option: Substitute traditional sugar with monk fruit sweetener or stevia and use dark chocolate with higher cocoa content to reduce overall sugar while maintaining decadent taste.
• Fruity Remix: Incorporate fresh cherry compote or raspberry puree into the cheesecake batter for an enhanced fruit dimension and natural sweetness that complements the chocolate base.

Common Questions About Cherry Chocolate Cheesecake

• What are the key ingredients for the cheesecake filling?

Cream cheese, sugar, eggs, vanilla extract, and sour cream form the base of the rich and creamy cheesecake filling. These ingredients blend together to create a smooth, luxurious texture.

• Can I use fresh or canned cherries for this recipe?

Both fresh and canned cherries work well. If using fresh cherries, pit them first. Canned cherries can be a convenient alternative and provide consistent flavor and moisture throughout the dessert.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, which can incorporate too much air. Bake in a water bath to create gentle, even heat. Let the cheesecake cool slowly in the oven with the door slightly open to prevent sudden temperature changes that cause cracking.

• Is there a way to make the chocolate cookie crust more flavorful?

Try adding a pinch of espresso powder or cinnamon to the cookie crumb mixture. These subtle additions can enhance the chocolate flavor and create a more complex base for your cheesecake.

Why Cherry Chocolate Cheesecake Is a Standout Dessert

• The irresistible blend of rich chocolate, creamy cheesecake, and sweet cherries creates a dessert that will wow family and friends at any gathering.
• Elevate your dinner parties, holiday celebrations, or special occasions with this elegant and decadent cheesecake that looks professionally made but is surprisingly simple to create.
• Prepare this cheesecake in advance, storing it in the refrigerator, which makes it a stress-free option for entertaining and perfect for planning ahead.

What You’ll Need for Cherry Chocolate Cheesecake

• Chocolate Cookie Crumbs: Classic base for a rich, chocolatey foundation, dark cookies work best for deeper flavor.
• Unsalted Butter: Helps bind the crust and adds a smooth, rich texture.

• Cream Cheese: Smooth, creamy base that gives cheesecake its signature texture, full-fat works best.
• Granulated Sugar: Provides sweetness and helps balance the tangy cream cheese.
• Large Eggs: Crucial for setting the cheesecake and creating a smooth, stable structure.
• Vanilla Extract: Adds warm, classic flavor that complements the chocolate and cherry.
• Sour Cream: Brings extra creaminess and slight tanginess to the filling.

• Fresh Cherries: Bright, sweet fruit that adds color and fresh flavor, ripe and deep red cherries preferred.
• Dark Chocolate: Rich, intense topping that creates a decadent contrast with the cherries, high-quality chocolate recommended.
• Whipped Cream: Light, airy garnish that adds a delicate finish to the dense cheesecake.

Cherry Chocolate Cheesecake Recipe

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• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Indulgent cherry chocolate cheesecake brings creamy decadence to classic dessert lovers. Rich chocolate crust and luscious cherry topping create a heavenly slice perfect for weekend celebrations with friends.

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Ingredients

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Main Ingredients:

• 500 g (2 blocks) cream cheese
• 300 g (2 cups) cherries
• 200 g (2 cups) chocolate cookie crumbs
• 150 g (¾ cup) granulated sugar
• 120 g (4 ounces) dark chocolate

Dairy and Binding Ingredients:

• 120 ml (½ cup) sour cream
• 75 g (⅓ cup) unsalted butter
• 3 large eggs

Flavor and Thickening Ingredients:

• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

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Instructions

1. Crush chocolate cookies into fine crumbs and blend thoroughly with melted butter to create a uniform crust mixture.
2. Transfer the crust mixture into a springform pan, pressing firmly and evenly across the bottom to form a compact base.
3. Place the crust in a preheated oven at 175°C (350°F) and bake for 10 minutes until set and slightly golden.
4. Remove from oven and allow the crust to cool completely while preparing the cheesecake filling.
5. In a large mixing bowl, beat cream cheese until smooth and creamy, ensuring no lumps remain.
6. Gradually incorporate sugar, mixing until fully integrated and the texture becomes light and fluffy.
7. Add eggs one at a time, blending thoroughly after each addition to maintain a silky consistency.
8. Fold in vanilla extract and mix in melted chocolate, creating a rich and decadent filling.
9. Pour the cheesecake mixture over the cooled cookie crust, spreading evenly to eliminate air pockets.
10. Gently tap the pan on the counter to release any trapped bubbles in the batter.
11. Return the pan to the oven and bake until the center is almost set but still slightly jiggly.
12. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar to prevent cracking.
13. After cooling to room temperature, refrigerate the cheesecake for several hours or overnight.
14. Before serving, top with fresh cherries and additional chocolate shavings for a stunning presentation.

Notes

• Crush cookies thoroughly to create a uniform, compact base that holds together perfectly when sliced.
• Swap standard chocolate cookies with gluten-free alternatives for those with dietary restrictions, ensuring everyone can enjoy this decadent dessert.
• Chill the crust completely before adding cheesecake filling to prevent potential crumbling and maintain a crisp texture.
• Use room temperature cream cheese to avoid lumps and achieve a silky smooth cheesecake filling that blends seamlessly.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 378
• Sugar: 22 g
• Sodium: 210 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 80 mg