Oh, friends, gather ’round because I’ve got a recipe for you that’s pure magic. We’re talking about a chocolate cherry cheesecake, and let me tell you, this isn’t just any dessert; it’s a hug in cake form. It’s the kind of thing that makes you close your eyes with the first bite, a perfect marriage of rich, dark chocolate and those sweet, slightly tart cherries. I’ve made a lot of cheesecakes in my day – some too dense, some too sour, some that just didn’t quite hit the spot. But this one? This chocolate cherry cheesecake is the one that always gets rave reviews, even from my pickiest eaters. It’s like my grandma’s classic cheesecake met a decadent chocolate lover’s dream and eloped. If you love a good New York style cheesecake but crave that extra layer of indulgence, this is your new go-to. I promise, it’s worth every single step.
What is chocolate cherry cheesecake?
So, what exactly *is* this marvel? Think of it as your beloved, classic cheesecake, but with a decadent twist that takes it from great to absolutely unforgettable. We’re folding in rich, cocoa powder and melted dark chocolate into that luxuriously creamy cheesecake filling, giving it this beautiful, deep chocolate flavor that’s not too sweet. Then, we swirl in a luscious cherry compote, bursting with those vibrant red jewels that offer a perfect counterpoint to the chocolate’s richness. It’s essentially a chocolate lover’s paradise with a fruity, bright surprise in every slice. It’s not a light, fluffy mousse, nor is it a dense flourless cake. It’s that perfect, dense-yet-creamy texture that cheesecake dreams are made of, elevated by the irresistible pairing of chocolate and cherries. It’s a celebration on a plate, really.
Why you’ll love this recipe?
There are so many reasons why this chocolate cherry cheesecake has become my absolute favorite, and I’m betting it will be yours too. First off, the *flavor*. Oh, the flavor! It’s this incredible symphony of deep, dark chocolate notes that are perfectly balanced by the bright, slightly tart sweetness of the cherries. It’s sophisticated enough for a dinner party but comforting enough for a quiet night in. And speaking of comfort, the texture is just divine – impossibly smooth and creamy, with a slight richness that makes each bite feel like a treat. What I love most, though, is how surprisingly approachable it is to make. Honestly, when people hear “cheesecake,” they sometimes get a little intimidated, but this recipe is truly broken down into simple steps. You don’t need any fancy equipment, just a little patience and a lot of love. It’s also incredibly forgiving! I’ve accidentally over-whipped the cream cheese once or twice (whoops!), and it still turned out beautifully. Plus, the ingredients are generally quite budget-friendly, especially if you can find cherries on sale. You can even use frozen cherries, which is a lifesaver! This recipe is incredibly versatile, too. If you’re not a huge cherry fan, you could easily swap them for raspberries or even a mixed berry compote. It’s also fantastic served cold or at room temperature, making it perfect for make-ahead entertaining. This chocolate cherry cheesecake is the ultimate crowd-pleaser, and I guarantee it’ll become a staple in your recipe collection.
How do I make chocolate cherry cheesecake?
Quick Overview
The process for this glorious chocolate cherry cheesecake is wonderfully straightforward. We start with a simple graham cracker crust, then move on to whipping up a rich, decadent chocolate cheesecake batter. The magic happens when we gently swirl in a vibrant cherry compote before baking it to golden perfection. The key is gentle mixing and patience during the cooling process, which ensures that signature creamy texture. It’s designed to be achievable, even if you’re new to cheesecake making. You’ll be rewarded with a dessert that looks and tastes like it came from a high-end bakery.
Ingredients
For the Graham Cracker Crust:
2 cups graham cracker crumbs (about 14-16 full crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the Chocolate Cheesecake Filling:
3 (8-ounce) blocks cream cheese, softened to room temperature
1 1/4 cups granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
3 large eggs, room temperature
1/2 cup heavy cream, room temperature
4 ounces semi-sweet or bittersweet chocolate, melted and slightly cooled
For the Cherry Swirl:
2 cups fresh or frozen pitted cherries (if frozen, no need to thaw)
1/4 cup granulated sugar (adjust to sweetness of cherries)
1 tablespoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven fired up to 325°F (160°C). This moderate temperature is crucial for a cheesecake that bakes evenly and prevents cracking. While the oven heats, grab a 9-inch springform pan. I like to lightly grease the sides with a bit of butter or cooking spray – it just helps ensure everything releases smoothly later. If you’re feeling fancy and want to double-boil for extra-even baking (which I often do for special occasions!), you can wrap the outside of your springform pan in a couple of layers of heavy-duty aluminum foil. This creates a barrier for the water bath, preventing any leaks. Just make sure the foil comes up quite high on the sides of the pan.
Step 2: Mix Dry Ingredients
In a medium bowl, combine your graham cracker crumbs and the 1/4 cup of granulated sugar. Give it a good stir with a fork to make sure they’re well mixed. This is where the flavor foundation begins! The sugar not only sweetens the crust a little but also helps it crisp up beautifully. It’s a simple step, but it makes a difference in the final crunch and sweetness of the base.
Step 3: Mix Wet Ingredients
Now, pour in the melted butter and stir everything together until the crumbs are evenly moistened and resemble wet sand. This ensures your crust will hold together nicely when you press it into the pan. If it feels too dry, you can add another tablespoon of butter, but usually, this amount is perfect.
Step 4: Combine
Pour this crumb mixture into your prepared springform pan. Use the bottom of a glass or a measuring cup to firmly press the crumbs evenly across the bottom and about an inch up the sides of the pan. Make sure it’s nice and compact – this is key to a sturdy crust that won’t crumble when you slice into it. You can even bake this crust for about 8-10 minutes at 350°F (175°C) if you like a crispier base, but it’s not strictly necessary for this recipe, and I often skip it to save time!
Step 5: Prepare Filling
Now for the star of the show! In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and free of lumps. This is really important! Lumpy cream cheese is the number one enemy of a silky smooth cheesecake. Scrape down the sides of the bowl often. Gradually add the 1 1/4 cups of granulated sugar and the cocoa powder, beating until just combined and smooth. Add the vanilla extract and give it another quick mix. Remember, we don’t want to overmix here; just enough to incorporate everything nicely.
Step 6: Layer & Swirl
In a separate small bowl, whisk together the room temperature eggs and the room temperature heavy cream until just blended. With the mixer on low speed, gradually add the egg mixture to the cream cheese mixture until just combined. Now, fold in the melted and slightly cooled chocolate with a spatula until no streaks remain. The batter should be thick, smooth, and a gorgeous chocolatey brown. Pour about half of the chocolate cheesecake batter into the prepared crust. Dollop half of the cherry swirl mixture over the batter, then gently spread the remaining cheesecake batter on top, followed by the rest of the cherry swirl. Use a knife or a skewer to gently swirl the cherry mixture through the chocolate batter. Don’t over-swirl – you want distinct ribbons, not a uniform pinkish-brown color. It’s an art, really!
Step 7: Bake
Carefully place the springform pan (with or without the foil wrap) into a larger roasting pan. Pour enough hot water into the roasting pan to come about halfway up the sides of the springform pan. This water bath, or bain-marie, creates a steamy environment that helps the cheesecake bake gently and prevents it from cracking or drying out. Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle when you gently shake the pan. It should look mostly set, not liquidy. Don’t be tempted to open the oven door too much!
Step 8: Cool & Glaze
Once baked, turn off the oven, crack the oven door open about an inch or so, and let the cheesecake cool in the oven for another hour. This slow cooling process is vital for preventing cracks. After that hour, carefully remove the cheesecake from the water bath and let it cool completely on a wire rack at room temperature. Once it’s fully cooled, cover it loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is essential for the cheesecake to set properly and for the flavors to meld. For the glaze, gently heat the cherries, sugar, and lemon juice in a saucepan over medium heat, stirring until the sugar dissolves and the cherries soften. Simmer for about 5-7 minutes until slightly thickened. Stir in the cornstarch slurry and cook, stirring constantly, until the glaze thickens. Let it cool completely. Once the cheesecake is fully chilled, gently remove the sides of the springform pan. Drizzle the cooled cherry glaze over the top, letting it drip down the sides for a beautiful finish.
Step 9: Slice & Serve
To get those clean slices everyone loves, dip a sharp knife into hot water, wipe it dry, and then slice. Repeat this between each cut. This makes slicing through the rich cheesecake so much easier and keeps those beautiful swirls intact. Serve chilled or at room temperature. It’s absolutely divine on its own, but a dollop of whipped cream or a scoop of vanilla ice cream is never a bad idea!
What to Serve It With
This chocolate cherry cheesecake is a showstopper on its own, but I love pairing it with a few things to elevate the experience. For a breakfast or brunch setting, I often serve it with a side of fresh berries to add a pop of color and a little extra tartness. A strong cup of black coffee or a sparkling rosé are perfect beverage companions. As a dessert, it’s pure indulgence. I sometimes serve it with a small scoop of high-quality vanilla bean ice cream or a dollop of lightly sweetened whipped cream to complement the richness. If you’re feeling adventurous, a drizzle of chocolate ganache can add another layer of decadence. For a more casual, cozy snack, a glass of milk is surprisingly perfect, or even a glass of port or a sweet red wine if you want to treat yourself. My family absolutely adores this cheesecake as a weekend treat; it’s become our go-to for celebrations, big or small. It’s just one of those desserts that brings everyone to the table with smiles.
Top Tips for Perfecting Your Chocolate Cherry Cheesecake
Over the years, I’ve learned a few tricks that make this chocolate cherry cheesecake turn out perfectly every single time. For the cherries, if you’re using fresh, make sure they are pitted! It sounds obvious, but it’s a step you absolutely don’t want to miss. If you’re using frozen, they work wonderfully and often release just the right amount of juice for the swirl. When it comes to the cream cheese, make sure it’s truly softened. I can’t stress this enough! Cold cream cheese leads to lumps, and nobody wants a lumpy cheesecake. Leave it out on the counter for a good hour or two. For the mixing, be gentle. Overmixing the batter once the eggs are in can incorporate too much air, which can lead to cracking. Mix just until everything is combined. The water bath is your best friend here. If you’re worried about leaks, double or even triple wrap the outside of your springform pan with heavy-duty aluminum foil. Trust me, a flooded cheesecake is heartbreaking! Also, don’t rush the cooling process. That slow cool-down in the oven and then at room temperature before chilling is critical. It prevents thermal shock, which is another major cause of cracks. If you’re not a fan of graham cracker crusts, a chocolate cookie crust (using chocolate sandwich cookies or Oreos!) is an absolutely delicious alternative that pairs beautifully with the chocolate cherry flavors.
Storing and Reheating Tips
Once your magnificent chocolate cherry cheesecake has cooled and is perfectly chilled, storing it is pretty straightforward. The best way to keep it fresh is to cover it tightly with plastic wrap, making sure it’s well-sealed to prevent it from absorbing odors from the fridge. It can be stored this way in the refrigerator for up to 3-4 days. The flavors actually tend to deepen and meld even more the next day, which is why it’s so perfect for making ahead! If you need to store it for longer, freezing is an excellent option. It’s best to freeze the cheesecake *before* you add the glaze. Wrap the cheesecake very tightly, first in a layer of plastic wrap, and then in a layer of aluminum foil. It can be stored in the freezer for up to 1-2 months. To thaw, remove it from the freezer and let it thaw slowly in the refrigerator overnight. Once thawed, you can add your cherry glaze. I generally don’t recommend reheating cheesecake in the traditional sense; it’s best enjoyed cold or at room temperature. If it feels too cold straight from the fridge, just let it sit out on the counter for about 20-30 minutes before serving.
Frequently Asked Questions
Final Thoughts
This chocolate cherry cheesecake is more than just a dessert; it’s an experience. It’s that perfect balance of rich, decadent chocolate and bright, fruity cherry that dances on your palate. I’ve poured so much love and countless hours into perfecting this recipe, and I truly believe it’s one of the best I’ve ever created. It’s incredibly rewarding to see the smiles and hear the happy sighs when people take their first bite. If you’re looking for a show-stopping dessert that’s surprisingly manageable to make, you absolutely have to give this chocolate cherry cheesecake a try. Don’t forget to share your creations with me in the comments below – I absolutely love seeing your results and hearing about your own little twists! Happy baking, my friends!
Chocolate Cherry Cheesecake
Ingredients
Crust
- 3 cups Oreo crumbs (403g)
- 4 tbsp Challenge Butter, melted (56g)
Cheesecake Filling
- 24 oz Challenge Cream Cheese, room temperature (678g)
- 1 cup sugar (207g)
- 6 tbsp natural unsweetened cocoa powder (43g)
- 1 cup sour cream, room temperature (230g)
- 1 tsp vanilla extract
- 8 oz semi-sweet chocolate, melted and slightly cooled (1 1/3 cups)
- 4 large eggs, room temperature
Cherry Topping
- 0.25 cup sugar (52g)
- 2 tbsp cornstarch
- 2 tbsp cherry liqueur (or water)
- 1.5 cups pitted cherries (255g, I used frozen)
Whipped Cream
- 0.5 cup heavy whipping cream, cold (120ml)
- 0.25 cup powdered sugar (29g)
- 0.75 tsp vanilla extract
Garnish
- Chocolate bar, for shaving optional
Instructions
Preparation Steps
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.
- Reduce oven temperature to 300°F (148°C).
- In a large bowl, beat the cream cheese, sugar and cocoa on low speed until well completely combined and smooth. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the melted chocolate in three parts, stirring until combined after each.
- Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.
- Pour the cheesecake batter evenly into the crust.
- Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.
- Bake for 1 hour. The center should be set, but still jiggly.
- Turn off the oven and leave the door closed for 30 minutes.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
- To make the cherry mixture, combine the sugar, cornstarch and liqueur (or water) in a medium-sized saucepan over medium heat and stir to combine.
- Add the cherries and stir to coat them with the sugar mixture. Cook mixture until the cherries start to soften and let out juices.
- Remove from heat when the cherries are juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
- Make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Remove the cheesecake from the springform pan and set on a serving plate.
- Pipe shells of whipped cream around the outer edge of the cheesecake.
- Fill in the center with the cherry topping and sprinkle with chocolate shavings.
- Refrigerate until ready to serve. Store well covered. Cheesecake is best eaten within 3-4 days.
