If you’re a fan of Black Forest cake or chocolate-covered cherries, you’ll love this decadent twist in cheesecake form. The dark chocolate base pairs beautifully with the fruity brightness of cherries. The creamy filling is enriched with sour cream and melted chocolate for a silky, indulgent texture, while the cookie crust brings a perfect crunch.
Ingredients
For the Crust:
- 1½ cups chocolate cookie crumbs (like Oreos, crushed)
- ¼ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- 3 large eggs
- ¾ cup semi-sweet chocolate chips, melted and slightly cooled
- 1 cup cherry pie filling (plus more for topping)
Optional Ganache Topping:
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Preparation
Step 1: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
Step 2: In a bowl, mix cookie crumbs and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then let cool.
Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix until combined.
Step 4: Beat in eggs one at a time, mixing just until incorporated.
Step 5: Stir in melted chocolate until fully combined.
Step 6: Gently fold in cherry pie filling.
Step 7: Pour mixture over the cooled crust and smooth the top. Bake for 55–60 minutes, or until the center is set but still slightly jiggly.
Step 8: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill in refrigerator for at least 4 hours or overnight.
Step 9 (Optional): For ganache, heat cream until simmering. Pour over chocolate chips and stir until smooth. Cool slightly, then spread over chilled cheesecake.
Step 10: Top with additional cherry pie filling before serving.
Variation
- Mini Cheesecakes: Use a muffin pan with liners and adjust baking time to 18–20 minutes.
- Cherry Swirl: Swirl the cherry filling into the top of the cheesecake before baking.
- Dark Chocolate Crust: Use chocolate graham crackers for a deeper flavor.
COOKING Note
- Ensure all filling ingredients are room temperature for a smooth texture.
- Do not overmix the batter after adding eggs to prevent cracking.
- Use a water bath if you want extra insurance against cracks.
Serving Suggestions
- Serve with whipped cream and fresh cherries.
- Add chocolate curls or shavings on top for elegance.
- Pair with coffee or red wine for a rich experience.
Tips
- Run a knife around the edge of the cheesecake after baking to prevent sticking.
- Use a hot knife to slice cleanly.
- Store leftovers covered in the fridge for up to 5 days.
Prep Time: 25 minutes
Cooking Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 25 minutes
Nutritional Information (per slice)
Calories: 520
Protein: 6g
Fat: 35g
Carbohydrates: 45g
Sugar: 32g
Sodium: 290mg
FAQs
Q: Can I use fresh cherries instead of canned pie filling?
A: Yes, but cook them down with a little sugar and cornstarch to thicken before folding into the batter.
Q: Can I freeze this cheesecake?
A: Absolutely! Freeze without toppings, wrap tightly, and thaw overnight in the fridge.
Q: What if I don’t have a springform pan?
A: You can use a deep dish pie pan, though it may be harder to remove clean slices.
Conclusion
This Chocolate Cherry Cheesecake is a rich and rewarding dessert that impresses on every level. Whether you’re treating guests or yourself, its silky filling, fruity bursts, and chocolatey base deliver satisfaction with every forkful. Make it once, and it’ll earn a permanent spot in your dessert rotation.
Chocolate Cherry Cheesecake
- Total Time: 5 hours 25 min
Ingredients
Ingredients
For the Crust:
- 1½ cups chocolate cookie crumbs (like Oreos, crushed)
- ¼ cup melted butter
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ½ cup sour cream
- 3 large eggs
- ¾ cup semi-sweet chocolate chips, melted and slightly cooled
- 1 cup cherry pie filling (plus more for topping)
Optional Ganache Topping:
- ½ cup heavy cream
- ¾ cup semi-sweet chocolate chips
Instructions
Preparation
Step 1: Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
Step 2: In a bowl, mix cookie crumbs and melted butter. Press into the bottom of the pan to form a crust. Bake for 10 minutes, then let cool.
Step 3: In a large bowl, beat cream cheese and sugar until smooth. Add vanilla and sour cream; mix until combined.
Step 4: Beat in eggs one at a time, mixing just until incorporated.
Step 5: Stir in melted chocolate until fully combined.
Step 6: Gently fold in cherry pie filling.
Step 7: Pour mixture over the cooled crust and smooth the top. Bake for 55–60 minutes, or until the center is set but still slightly jiggly.
Step 8: Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Then chill in refrigerator for at least 4 hours or overnight.
Step 9 (Optional): For ganache, heat cream until simmering. Pour over chocolate chips and stir until smooth. Cool slightly, then spread over chilled cheesecake.
Step 10: Top with additional cherry pie filling before serving.
Notes
- Ensure all filling ingredients are room temperature for a smooth texture.
- Do not overmix the batter after adding eggs to prevent cracking.
- Use a water bath if you want extra insurance against cracks.
- Prep Time: 25 min
- Chill Time: 4 hours
- Cook Time: 1 hours
Nutrition
- Calories: 520
- Sugar: 32g
- Sodium: 290 mg
- Fat: 35g
- Carbohydrates: 45 g
- Protein: 6 g