Cherry Chocolate Cheesecake:

This Cherry Chocolate Cheesecake combines the rich flavors of chocolate and cherries with a creamy cheesecake filling. With a luscious chocolate crust, smooth cream cheese filling, and a bright cherry topping, this dessert is perfect for special occasions or when you simply want to indulge.

INGREDIENTS:

For the Crust:

2 cups chocolate cookie crumbs: Use crushed chocolate wafers or Oreo cookies (without the filling).

1/2 cup unsalted butter, melted: Helps bind the crumbs and creates a rich, buttery base.

For the Filling:

24 oz cream cheese (3 packages), softened: The base of the cheesecake, providing a rich and creamy texture.

1 cup granulated sugar: Sweetens the filling to perfection.

1 cup sour cream: Adds tanginess and creates a smooth, silky consistency.

3 large eggs: Helps bind the filling and ensures a creamy, set texture.

1 teaspoon vanilla extract: Enhances the overall flavor.

For the Cherry Topping:

1 can (21 oz) cherry pie filling: Provides a sweet, fruity topping.

Optional: Fresh cherries for garnish

DIRECTIONS:

1. Preheat the Oven

Preheat your oven to 325°F (165°C).

Lightly grease a 9-inch springform pan or line the bottom with parchment paper.

2. Prepare the Crust

In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.

Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer.

Bake the crust for 10 minutes to set. Remove from the oven and let cool while you prepare the filling.

3. Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and granulated sugar together using a hand or stand mixer on medium speed until smooth and creamy (about 2–3 minutes).

Add the sour cream and vanilla extract, mixing until fully incorporated.

Beat in the eggs, one at a time, on low speed. Be careful not to overmix, as this can cause cracks in the cheesecake.

4. Assemble and Bake

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake in the preheated oven for 50–60 minutes, or until the edges are set and the center has a slight jiggle.

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.

5. Chill the Cheesecake

Once the cheesecake is cool to the touch, transfer it to the refrigerator and let it chill for at least 4 hours or overnight for the best texture.

6. Add the Cherry Topping

Spoon the cherry pie filling evenly over the top of the chilled cheesecake.

Garnish with fresh cherries or shaved chocolate, if desired, for an extra touch of elegance.

Serving Suggestions

Serve slices as-is, or with a dollop of whipped cream for added decadence.

Pair with a cup of coffee or a glass of dessert wine for the perfect end to a meal.