Introduction
Satisfy your sweet cravings with the divine combination of creamy cheesecake, luscious chocolate, and tart cherries in our Chocolate Covered Cherry Cheesecake. This decadent dessert offers a delightful contrast of flavors and textures that’s simply irresistible.
Who This Recipe Is For
Perfect for cheesecake enthusiasts and chocolate lovers seeking a luxurious and indulgent treat. Whether it’s for a special occasion or simply to delight your taste buds, this cheesecake promises an exquisite experience.
Why Chocolate Covered Cherry Cheesecake Is Great
The allure of this cheesecake lies in its creamy richness and the delightful contrast between smooth chocolate and tangy cherries. The velvety cheesecake base complemented by the sweet-tart cherries and decadent chocolate creates a dessert that’s both elegant and indulgent.
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup sour cream
- 1/3 cup heavy cream
For the Chocolate Covered Cherry Topping:
- 1 can (21 ounces) cherry pie filling
- 1 cup semi-sweet chocolate chips
- 1 tablespoon unsalted butter
Directions
Crust Preparation:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, mix the chocolate cookie crumbs, melted butter, and granulated sugar until combined.
- Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to ensure a compact and even crust.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar, beating until well combined.
- Beat in the eggs, one at a time, until fully incorporated.
- Mix in the vanilla extract, sour cream, and heavy cream until the mixture is smooth and creamy.
Assembly and Baking:
- Pour the cheesecake filling onto the cooled crust in the springform pan.
- Bake in the preheated oven for 45-50 minutes or until the edges are set, and the center is slightly wobbly.
- Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- Remove the cheesecake from the oven and let it cool to room temperature before refrigerating for at least 4 hours or preferably overnight.
Chocolate Covered Cherry Topping:
- In a saucepan over low heat, combine the cherry pie filling, semi-sweet chocolate chips, and unsalted butter.
- Stir continuously until the chocolate is melted and the mixture is smooth and combined.
- Let the chocolate covered cherry topping cool slightly before spreading it evenly over the chilled cheesecake.
Kitchen Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Saucepan
- Spatula
Storing Leftovers
Store any leftover Chocolate Covered Cherry Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days for the best taste and texture.
Recipe Swaps and Variations
Consider adding a tablespoon of cherry liqueur to the chocolate cherry topping for an extra layer of flavor.
Conclusion
Indulge in the decadent harmony of our Chocolate Covered Cherry Cheesecake—a delightful combination of creamy cheesecake and rich chocolate-covered cherries. Share this indulgent dessert with friends and loved ones to savor its irresistible flavors!