Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 8 ounces semi-sweet chocolate, melted and cooled
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
- 2 ounces dark chocolate, shaved or melted for drizzle
Directions
Preheat oven to 325°F (160°C).
Prepare the crust by mixing chocolate cookie crumbs, sugar, and melted butter in a bowl.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
Beat softened cream cheese until smooth and fluffy.
Add sugar to the cream cheese and mix well.
Add eggs one at a time, mixing on low speed after each addition.
Stir in sour cream, vanilla, and melted chocolate until fully combined to make the filling.
Pour the filling over the cooled crust and smooth the top.
Bake for 55–65 minutes, until the center is almost set but still slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Spread cherry pie filling evenly over the chilled cheesecake.
Sprinkle with shaved chocolate or drizzle with melted chocolate.
Slice, serve chilled, and enjoy.
Frequently Asked Questions
How far in advance can I make this Cherry Chocolate Cheesecake?
This rich cheesecake is excellent for making ahead! For the best flavor and texture, chill the fully cooled cheesecake for at least 6 hours, or ideally overnight, before serving. Store it tightly covered in the refrigerator for up to 4 days.
My cheesecake cracked during baking, what went wrong with this recipe?
Cracking often happens due to over-mixing the eggs or rapid temperature changes. Ensure your cream cheese is fully softened, but avoid over-beating once the eggs are added. Also, allow the cheesecake to cool slowly in the turned-off oven for 30 minutes after the 1 hour 10 minute bake time to prevent sudden temperature shock.
Can I substitute the sour cream in this Cherry Chocolate Cheesecake recipe?
The 1 cup of sour cream is crucial for adding the signature tang and creamy texture to this cheesecake. If absolutely necessary, you can substitute it with an equal amount of full-fat Greek yogurt, but note that the final texture might be slightly denser than intended.
