Indulge in the luxurious flavors of this Chocolate Cherry Cheesecake, a decadent dessert that perfectly balances rich chocolate, tangy cherries, and creamy cheesecake. With an Oreo cookie crust, a velvety chocolate cheesecake filling, and a topping of fresh cherries and chocolate shavings, this dessert is a showstopper. Ideal for special occasions or whenever you’re in the mood for something truly indulgent, this cheesecake is sure to impress. Let’s dive into the recipe!
Ingredients
For the Crust:
- 24 Oreo cookies, crushed into fine crumbs
- 1/4 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 8 oz semi-sweet chocolate, melted and slightly cooled
- 4 large eggs
- 1 cup pitted fresh or frozen cherries (optional)
For the Chocolate Ganache Topping:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
For Garnish:
- Fresh cherries
- Chocolate shavings or curls
Instructions
Prepare the Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a medium bowl, mix the Oreo crumbs and melted butter until well combined.
- Press the mixture firmly into the bottom of the springform pan to form an even crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Make the Chocolate Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the sour cream and vanilla extract, mixing until fully combined.
- Slowly add the melted chocolate, beating until the mixture is smooth.
- Add the eggs one at a time, beating on low speed just until combined after each addition.
- If using, fold in the pitted cherries by hand.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the Cheesecake
- Place the springform pan in a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the springform pan (this water bath helps prevent cracks).
- Bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and crack the oven door slightly, allowing the cheesecake to cool in the oven for 1 hour.
- Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight.
Prepare the Chocolate Ganache Topping
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth and glossy.
- Let the ganache cool slightly before pouring it over the chilled cheesecake, spreading it evenly with a spatula.
Garnish and Serve
- Top the cheesecake with fresh cherries and chocolate shavings or curls.
- Slice and serve this rich and indulgent Chocolate Cherry Cheesecake, and enjoy every decadent bite!
Notes
- For a more intense cherry flavor, you can swirl cherry preserves into the cheesecake batter before baking.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- If you prefer a thicker crust, simply increase the amount of Oreo crumbs.
FAQs
Can I use a different type of crust? Yes, a graham cracker crust or a chocolate cookie crust would work well with this cheesecake.
What if I don’t have a springform pan? You can use a regular cake pan lined with parchment paper, but a springform pan is recommended for easier removal.
Can I freeze this cheesecake? Yes, the cheesecake can be frozen without the ganache. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before adding the ganache and serving.
Text Me if You Have Any Problems
If you have any questions or need assistance while making your Chocolate Cherry Cheesecake, don’t hesitate to reach out! I’m here to help you create the perfect dessert.
For more indulgent dessert ideas, explore our other cheesecake recipes. You might also enjoy this external article on perfecting chocolate desserts!