Description
This rich and decadent Dark Chocolate Cherry Cheesecake combines a silky chocolate-infused cream cheese filling with a crunchy chocolate cookie crust, topped with a luscious homemade cherry compote. Perfect for special occasions or when you crave a luxurious dessert that balances bittersweet dark chocolate with the tart sweetness of cherries.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate chips, melted
Cherry Topping
- 2 cups fresh or frozen cherries, pitted
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan to ensure the cheesecake won’t stick during baking.
- Make the Crust: In a bowl, mix chocolate cookie crumbs, 1/4 cup sugar, and melted butter together until combined. Press this mixture firmly into the bottom of the prepared springform pan to form an even crust layer.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add the sour cream and blend well. Then, add eggs one at a time, beating after each addition to incorporate fully. Stir in the vanilla extract and folded melted dark chocolate chips until evenly combined.
- Assemble and Bake: Pour the filling over the crust in the springform pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until the center is still slightly jiggly but mostly set. Once baked, turn off the oven, slightly open the door, and let the cheesecake cool inside for about an hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it for at least 4 hours, preferably overnight, to fully set and develop flavors.
- Prepare Cherry Topping: In a saucepan, combine pitted cherries, 1/4 cup sugar, cornstarch, and water. Cook over medium heat, stirring continuously, until the mixture thickens. Remove from heat and let it cool.
- Serve: Once the topping is cooled, spread it gently over the chilled cheesecake before slicing and serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Use a springform pan to easily release cheesecake without damage.
- Cooling the cheesecake slowly in the oven helps prevent cracks.
- For a stronger cherry flavor, use fresh cherries when in season.
- The cherry topping can be prepared a day ahead and refrigerated.
- Allow the cheesecake to chill thoroughly for best texture and flavor.
