chocolate cherry cheesecake

Fresh chocolate cherry cheesecake recipe with a chocolate crust, fresh cherries baked into the cheesecake, dripping with ganache.

Chocolate Cherry Cheesecake

full fat cream cheese (8 oz each)

sugar

tsp vanilla extract

International Delight Sweet Cream Creamer

eggs

cherries (fresh)

chocolate graham cracker crumbs

butter

heavy whipping cream

chocolate chips

cherries

Preheat the oven to 350º F.

Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.

Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.

Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Place the pan in the oven, bake the crust for 8-10 minutes or until golden.

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.

Turn the oven down to 325º F.

Crust

In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.

Add in the sugar and vanilla, beat again.

Add in the International Delight creamer, beat again to combine.

Add in the eggs, ONE at a time, beating after each one.

Beat the mixture for 1 additional minute.

Add in the chopped cherries, mix with spatula.

Pour the cheesecake mixture on top of the crust. Make sure the crust and pan have cooled before doing so.

Place the 8 inch round pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.

I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.

Place the water bath with cheesecake inside in the oven and bake at 325º F for 60 minutes.

The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.

Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.

Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

Cheesecake

Place the chocolate chips in a heat proof bowl.

In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.

Chocolate ganache

Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.

Add mini chocolate chips on top of the ganache, around the edge of the cheesecake.

Add fresh cherries to the center of the cheesecake.

Serve. Cover and refrigerator any leftovers.

To assemble

Do you like the texture of a chocolate cake, but don’t want the frosting? If so, these cakey brownies are going to knock your socks off. 

Cherry Chocolate Cheesecake Recipe

Oreo cookies (255 grams)

brown sugar (27 grams)

unsalted butter (141 grams, melted (1¼ sticks))

cream cheese (908 grams, room temperature (4 bricks))

sugar (200 grams)

brown sugar (107 grams)

heavy cream (303 grams, room temperature)

chocolate chips (170 grams, melted)

sour cream (114 grams, room temperature)

eggs (150 grams, room temperature)

egg yolks (42 grams, room temperature)

cocoa powder (21 grams)

kosher salt (3 grams)

pure vanilla extract (4 grams)

cherries (113 grams, fresh or frozen/thawed)

chocolate chips (255 grams)

heavy cream (170 grams)

unsalted butter (43 grams)

Preheat

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.

Combine

To make the crust, combine the crushed Oreos and brown sugar in a medium-sized bowl. Add in the butter and stir until the mixture resembles wet sand.

Press

Press the crust in an even layer in the bottom of the springform pan.

Place

Place into the oven to bake for 15 minutes. Once baked, remove from the oven and place on a cooling rack to cool while you make the cheesecake.

For the Crust

Beat

Add the cream cheese, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 1-2 minutes, or until smooth and creamy.

Add in the heavy cream, melted chocolate chips, and sour cream and beat together for 1 minute.

Whisk

Beat the eggs and egg yolks in for 30 seconds to fully incorporate. Whisk in the cocoa powder, salt, and vanilla.

Layer

Pour half of the cheesecake batter into the springform pan on top of the crust. Layer the cherries in an even layer over the cheesecake batter.

Pour

Pour the remaining cheesecake batter over the cherries and smooth out.

Wrap

Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan and fill the larger baking pan with enough water to come 1 inch up the sides of the springform pan to create a water bath.

Bake

Place both pans into the preheated oven to bake for 1½ hours. Once baked, turn the heat off and leave the cheesecake in the oven to rest for 1 hour with the door closed.

Cool

Once the cheesecake has rested, remove from the oven, unwrap the aluminum foil from around a springform pan, and place the pan onto a cooling rack to cool completely to room temperature.

Chill

Cover the top of the cheesecake and place into the refrigerator to chill for at least 8 hours.

For the Cheesecake

Heat

Once the cheesecake has chilled, make the ganache. Heat the heavy cream in a microwave-safe bowl for 1 minute. Pour the heated heavy cream over the chocolate chips and let set for 1 minute to allow the chocolate chips to melt. Mix together until a smooth ganache has formed. Mix in the butter until fully incorporated. Pour the ganache over the top of the cheesecake in an even layer. Return to the refrigerator to set for 20 minutes.

Release

Once the ganache has chilled and set, run a butter knife around the inside edge of the springform pan to release the cheesecake. Release the springform pan and remove the side from the cheesecake.

Slice

Place the cheesecake onto a serving platter or cake stand and slice into 12 slices.

For the Chocolate Ganache

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Top 2 chocolate cherry cheesecake recipes from across the web

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Chocolate Cherry Cheesecake

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The most viewed chocolate cherry cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine