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 crumbs, sugar, and melted butter.
Press the crust mixture into the bottom of a 9-inch springform pan and bake for 10 minutes; set aside to cool.
Make the filling by beating the cream cheese until fluffy.
Add the sugar and mix well.
Add eggs one at a time, mixing on low speed.
Stir in sour cream, vanilla, and melted chocolate until smooth.
Pour the filling into the prepared crust.
Bake for 55–65 minutes, until the center is nearly set but slightly jiggly.
Let the cheesecake cool in the oven with the door cracked for 1 hour.
Refrigerate for at least 4 hours or overnight.
Spread cherry pie filling on top.
Drizzle with melted chocolate or sprinkle with shaved chocolate.
Slice, serve chilled, and savor the rich chocolate and sweet cherry combination.
Frequently Asked Questions
How far in advance can I make this Chocolate Cherry Cheesecake?
This cheesecake benefits greatly from chilling time, so making it ahead is ideal. You can prepare the entire Chocolate Cherry Cheesecake and keep it covered in the refrigerator for up to 3 days after the minimum 4+ hours of chilling for the best flavor and texture.
What is the best way to store leftover Chocolate Cherry Cheesecake?
Store leftover slices tightly covered in the refrigerator to maintain freshness. Because this recipe contains cream cheese and eggs, it must remain chilled and is best consumed within 5-7 days of baking.
Can I substitute the sour cream in this cheesecake recipe?
While sour cream adds essential moisture and tang, you can substitute it with an equal amount of full-fat Greek yogurt if necessary. Ensure the yogurt is brought to room temperature before mixing to prevent lumps in your cheesecake batter.
