Description
This decadent Chocolate Cherry Cheesecake features a crunchy chocolate cookie crust, a rich chocolate cheesecake filling, and a sweet cherry topping. It’s an indulgent dessert perfect for celebrations or a special treat!
Ingredients
Scale
- 1 ½ cups chocolate cookie crumbs (about 20 cookies)
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- ¼ cup cocoa powder
- 1 jar (24 ounces) Morello cherries in syrup, drained
- 2 tablespoons cornstarch
- 2 tablespoons water
- 2 tablespoons granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- Whipped cream (for topping)
- Chocolate shavings (for garnish)
- Fresh cherries (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the chocolate cookie crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust in the preheated oven for about 10 minutes. Remove from the oven and let it cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and vanilla extract, beating until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined.
- Add the sour cream, heavy cream, and cocoa powder, mixing on low speed until smooth.
- Pour the filling over the cooled crust in the springform pan, spreading it evenly.
- Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in.
- Place the wrapped pan in a larger baking dish and fill it with hot water until it reaches halfway up the sides of the springform pan.
- Bake the cheesecake for about 60-70 minutes, until the edges are set but the center has a slight jiggle.
- Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
- Remove the cheesecake from the oven and the water bath, then let it cool to room temperature before refrigerating for at least 4 hours or overnight.
- In a small saucepan, combine the drained Morello cherries, cornstarch, water, granulated sugar, and lemon juice. Stir well to combine.
- Cook over medium heat, stirring until the mixture thickens and bubbles. Remove from heat and let it cool.
- Once the cheesecake is chilled, top it with the cherry mixture.
- Decorate with whipped cream, chocolate shavings, and fresh cherries before serving.
Notes
- For best results, allow the cheesecake to chill overnight for optimal flavor and texture.
- Adjust the sweetness of the cherry topping according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 70 minutes