Indulge in Decadent Chocolate Cherry Cheesecake: The Ultimate Recipe Guide

Prepare your taste buds for an unforgettable culinary journey! Imagine the rich, velvety texture of classic cheesecake, perfectly complemented by the sweet and tart burst of juicy cherries, all enveloped in a luxurious blanket of dark chocolate. This isn’t just a dessert; it’s a symphony of flavors, a truly decadent Chocolate Cherry Cheesecake that promises a blissful bite with every forkful. Whether you’re a seasoned baker or looking for an impressive showstopper, this recipe delivers an experience reminiscent of those beloved chocolate-covered cherries, elevated into a sophisticated dessert.

Before we dive into the delightful layers of this cheesecake, let’s talk about a small but mighty kitchen hero: the cherry pitter. If you plan on working with fresh cherries, as I highly recommend for the best flavor, investing in a good quality cherry pitter is an absolute game-changer. A few years ago, I discovered this ingenious gadget, and it has transformed the often-tedious task of pitting cherries into an absolute breeze. No more messy fingers or struggling with impromptu methods; a pitter makes quick work of preparing your cherries, ensuring a smooth and enjoyable baking process.

Even if you only use it a few times a year for seasonal treats like this cheesecake, pies, or even just fresh snacking, the convenience and efficiency it offers are well worth the investment. Plus, a good cherry pitter is often versatile enough to handle olives, making it a valuable addition to any kitchen. In honor of this awesome kitchen tool that simplifies cherry prep, I crafted this incredibly decadent Chocolate Cherry Cheesecake – because once you taste it, resisting a second slice (or even a third!) becomes nearly impossible.

Crafting the Layers of Chocolate Cherry Cheesecake Perfection

This magnificent Chocolate Cherry Cheesecake is inspired by the classic flavor profile of chocolate-covered cherries – that perfect balance of sweet, tart, and rich cocoa. We translate that beloved candy into a multi-layered dessert masterpiece, starting with an irresistible foundation.

The first part of our cheesecake adventure begins with an Oreo cookie crust. Crushed Oreo cookies, bound together with melted butter, create a dark, crumbly, and intensely chocolatey base that holds up beautifully to the creamy filling. This isn’t just any crust; it’s a flavorful prelude to the richness that follows, providing a delightful textural contrast to the smooth cheesecake.

Once the crust is pressed into place, it’s filled with a generous layer of our luscious cheesecake batter. This creamy, tangy layer sets the stage for the vibrant fruit. Next comes a vibrant layer of cherry pie filling, bursting with real fruit flavor. Finally, it’s crowned with another layer of that silky cheesecake goodness, creating a beautiful three-tiered effect even before it’s baked.

After the cheesecake has baked to perfection and cooled down, the magic continues. It’s then lavishly “drowned” in a glistening pool of rich chocolate ganache, ensuring every inch is covered in chocolatey bliss. To complete the picture and add a final flourish of fruity freshness, a little more cherry pie filling is artfully placed on top, ready for serving.

The Heart of the Fruit: Cherry Pie Filling Choices

While the original recipe for this cheesecake often calls for the convenience of canned cherry pie filling, I, being a bit of an overachiever (and a firm believer in the power of fresh ingredients), opted for a homemade Cherry Pie Filling. Crafting your own cherry filling allows you to control the sweetness, tartness, and texture, resulting in a fresher, more intense cherry flavor that truly shines in this dessert. It’s surprisingly simple to make and adds an unparalleled depth to the cheesecake.

However, I understand that sometimes convenience is key, and not everyone has the time or inclination for an extra step. If you prefer to streamline the process, a 21-ounce can of good quality cherry pie filling is a perfectly acceptable substitute. Just be sure to choose a brand you trust for flavor. Whether homemade or store-bought, the vibrant cherry layer is crucial to balancing the richness of the chocolate and cheesecake, adding that signature sweet-tart contrast.

Essential Baking Wisdom: Avoiding Common Cheesecake Pitfalls

Baking a cheesecake can feel intimidating, but with a few crucial tips, you’ll achieve professional results every time. Here are some insights I’ve gathered to ensure your Chocolate Cherry Cheesecake turns out perfectly, preventing common mishaps that can occur during the baking process.

The Critical Importance of Pan Size

Pay very close attention to your pan size! This recipe specifically calls for a 10-inch springform pan, not a 9-inch pan. This distinction is incredibly important for the success of your cheesecake. I learned this the hard way: after carefully filling my pan, I noticed the batter was dangerously close to the very top rim. That’s when the realization hit – I had mistakenly used a smaller pan than the recipe specified. This is a pretty good indicator that your cheesecake top will likely crack as it bakes, because the filling will rise significantly above the rim, often by a few good inches, during the baking process.

When the cheesecake cools, it naturally shrinks back down. If it had risen too high, this contraction creates tension that often results in an unwelcome, unsightly crack across the surface. While a cracked cheesecake might not be presentation-perfect, fortunately, with this particular Chocolate Cherry Cheesecake recipe, all is not lost! The final step involves generously drowning the top in a decadent chocolate ganache. This luxurious topping acts as a perfect disguise, ensuring that nobody will ever know about any cracks lurking underneath. It’s our delicious little secret!

Protecting Your Oven: The Cookie Sheet Solution

Another invaluable tip for baking this (or any) springform cheesecake: always, always put your springform pan on a cookie sheet before placing it in the oven. Trust me on this one. My pan once leaked all over the bottom of my oven, creating a smoky mess that was a nightmare to clean. I’m not entirely sure of the exact cause, but it was probably a combination of the butter from the Oreo crust potentially leaking through the pan’s seal, or perhaps a small amount of the filling (especially the cherry liquid) overflowing from the top as it expanded during baking and then dripping down.

Using a simple baking sheet underneath acts as a crucial barrier, catching any potential leaks and saving you from a significant cleanup job. This small precautionary step makes a huge difference in maintaining a clean oven and ensuring a stress-free baking experience for your beautiful Chocolate Cherry Cheesecake.

The Grand Finale: Perfecting the Chocolate Ganache

The crowning glory of our Chocolate Cherry Cheesecake is the luscious chocolate ganache. At its core, ganache is a simple yet elegant mixture of chocolate melted into hot whipping cream, transforming into a silky, pourable topping that hardens slightly as it cools. It adds a layer of intense chocolate flavor and a stunning glossy finish.

The best way I’ve found to flawlessly cover the cheesecake with ganache is to first carefully remove the sides of your springform pan after the cheesecake has cooled for an hour. Then, line a sturdy cookie sheet or a large cutting board with parchment paper (or wax paper or aluminum foil – something non-stick). Gently transfer the cheesecake onto this prepared paper. Now, pour the warm ganache generously all over the top and sides of the cheesecake, allowing it to drip beautifully down the edges. Use an offset spatula or the back of a spoon to gently spread it evenly if needed.

Once coated, carefully lift the paper with the cheesecake still on it (be warned, it will be heavy!) and transfer it onto a sturdy plate or a cheesecake carrier bottom. This method minimizes handling of the freshly ganached cheesecake. Place the entire assembly into the refrigerator (covered with a carrier lid or plastic wrap if you have one) to chill overnight. This crucial overnight chill allows the cheesecake to fully set and the ganache to firm up perfectly. The next day, you should be able to easily peel the parchment paper from underneath the cheesecake, revealing a beautifully finished dessert, ready to impress. And who doesn’t love cheesecake? I certainly do!

Chocolate Cherry Cheesecake Recipe

Yield:
8-10 generous servings

This show-stopping Chocolate Cherry Cheesecake combines a rich Oreo crust, creamy cheesecake, a luscious cherry filling, and a decadent chocolate ganache topping. It’s the perfect dessert for any celebration! Remember to use a 10-inch springform pan for best results, and a stand mixer will make the cheesecake batter incredibly smooth. You have the option to use homemade or canned cherry pie filling based on your preference.

Ingredients

For the Oreo Cookie Crust:

• 2 1/2 cups chocolate cookie crumbs (about 30 Oreo cookies, finely crushed)
• 3 Tbsp unsalted butter, melted

For the Cherry Pie Filling (Homemade or Canned):

• 1/2 cup water
• 1/2 Tbsp cherry juice (optional, for deeper flavor)
• 1/2 cup granulated sugar
• 2 Tbsp cornstarch
• 1/8 tsp almond extract
• Few drops of red food coloring (optional, for vibrant color)
• 2 1/2 cups sour cherries, pitted (if using sweet cherries, consider changing cherry juice to lemon juice for balance)
• Alternatively: One 21-ounce can of cherry pie filling

For the Creamy Cheesecake Filling:

• 32 ounces cream cheese, softened to room temperature
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 tsp almond extract
• 1/2 cup heavy whipping cream

For the Rich Chocolate Ganache:

• 1/2 cup heavy whipping cream
• 1 cup semisweet chocolate chips

Instructions

1. Prepare for Baking: Preheat your oven to 325°F (160°C).
2. Craft the Oreo Crust: In a medium bowl, combine the chocolate cookie crumbs and melted butter, mixing until thoroughly combined. Press this mixture firmly into the bottom and 1 inch up the sides of an ungreased 10-inch springform pan. Place the prepared springform pan onto a large baking sheet (this will catch any potential leaks and make transfer easier).
3. Prepare the Cherry Pie Filling: If making homemade, in a large saucepan, whisk together the water, cherry juice (if using), sugar, and cornstarch. Stir continuously over medium heat until the mixture thickens and begins to bubble. Continue to cook for 2 minutes, stirring constantly. Remove from heat and stir in the almond extract and a few drops of red food coloring (if desired). Gently fold in the pitted cherries. Set aside to cool completely while you prepare the cheesecake batter. (If using canned filling, simply open and prepare for layering).
4. Mix the Cheesecake Batter: In a large bowl of a stand mixer (or using a powerful hand mixer), beat the softened cream cheese on medium speed until it is completely smooth and creamy, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition until just combined. Incorporate the sugar and almond extract, beating until the mixture is smooth – it’s crucial to beat for a few minutes here to ensure there are no lumps, as they won’t disappear during baking. Finally, add the heavy whipping cream and beat for another minute until everything is well incorporated and the batter is silky.
5. Assemble the Cheesecake Layers: Spoon approximately 3 1/2 cups of the cream cheese batter into the prepared springform pan, spreading it evenly over the crust. Reserve about 1/2 cup of your cherry pie filling for garnishing the top later. Spoon the remaining cherry pie filling evenly over the first layer of cream cheese batter. Carefully spoon the remaining cheesecake batter on top of the cherry filling, spreading it gently and smoothly to cover the cherry layer completely.
6. Bake the Cheesecake: Bake for 65-75 minutes, or until the center is almost set. This means the cheesecake will still have a slight jiggle when gently shaken, but the top should feel firm to the touch. Once baked, remove the cheesecake (still on the cookie sheet) from the oven and cool completely in its pan on a wire rack for at least 1 hour at room temperature.
7. Prepare the Chocolate Ganache: While the cheesecake is cooling, make the ganache. In a small saucepan, bring the 1/2 cup of heavy whipping cream to a gentle boil over medium heat. Remove from heat immediately and stir in the semisweet chocolate chips until they are completely melted and the mixture is smooth and glossy. Let it cool for a few minutes until it’s warm but not hot.
8. Ganache and Chill: After the cheesecake has cooled for an hour, carefully remove the side of the springform pan. Line a fresh cookie sheet or a sturdy flat surface with wax paper or parchment paper. Gently transfer the cooled cheesecake onto the lined surface. Pour the prepared ganache all over the top and sides of the cheesecake, spreading it around with an offset spatula or the back of a spoon to ensure even coverage. Refrigerate the cheesecake overnight (or for at least 8 hours) to allow it to fully set and the ganache to firm up beautifully. When serving, carefully peel the paper from underneath the cheesecake, transfer it to a serving plate, and top with the reserved cherry pie filling for a stunning presentation.

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Source: Adapted from Pillsbury Holiday Baking, November 2002