Dark Chocolate Cherry Cheesecake
A luscious cheesecake topped with juicy cherries and rich dark chocolate, perfect for special occasions or cozy gatherings.
Ingredients
For the crust
- 1.5 cups chocolate cookie crumbs Crushed chocolate cookies
- 0.25 cups granulated sugar For the crust
- 0.33 cups unsalted butter, melted Helps bind the crust
For the filling
- 3 packages (8 oz) cream cheese, softened Must be at room temperature
- 1 cups granulated sugar For the filling
- 1 cups sour cream Can be substituted with coconut cream for a dairy-free option
- 3 large eggs Room temperature for best results
- 1 teaspoon vanilla extract Adds flavor
- 0.5 cups dark chocolate chips, melted For a rich flavor
For the cherry topping
- 2 cups fresh or frozen cherries, pitted Can use frozen cherries if thawed
- 0.25 cups granulated sugar For the topping
- 1 tablespoon cornstarch Thickens the topping
- 0.25 cups water To combine with cherries
Instructions
Preparation
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a bowl, combine chocolate cookie crumbs, ¼ cup sugar, and melted butter. Mix until crumbly and press into the bottom of the prepared pan.
- In a large mixing bowl, beat softened cream cheese and 1 cup sugar until smooth. Add sour cream, mixing well.
- Incorporate eggs one at a time, then stir in vanilla extract and melted dark chocolate until well blended.
Baking
- Pour cheesecake batter over the crust and spread evenly. Bake for 50-60 minutes, or until the center is just set.
- Turn off the oven, leaving the cheesecake inside with the door slightly open for one hour.
- After one hour, remove cheesecake and allow it to cool at room temperature. Refrigerate for at least 4 hours, preferably overnight.
Cherry Topping
- In a small saucepan, combine pitted cherries, ¼ cup sugar, cornstarch, and water. Cook over medium heat, stirring until thickened and bubbly.
- Allow to cool completely, then spread over the chilled cheesecake.
Notes
For best flavor, chill overnight before serving. Store leftovers in the fridge for up to 5 days.