Dark Chocolate Cherry Cheesecake Recipe
This Dark Chocolate Cherry Cheesecake is a decadent dessert combining a rich chocolate cookie crust with a creamy dark chocolate-infused cheesecake filling. Swirled with a vibrant cherry compote, this cheesecake offers a perfect balance of deep cocoa flavors and tart, fruity sweetness. Ideal for special occasions or indulgent treats, it satisfies chocolate lovers and fruit enthusiasts alike with its luscious texture and striking presentation.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 5 hours 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Crust
- 1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 8 oz dark chocolate, melted and slightly cooled
- 3 large eggs
For the Cherry Swirl
- 1 ½ cups fresh or frozen cherries, pitted
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine chocolate cookie crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly coated with butter and the mixture holds together when pressed. Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 8-10 minutes, then remove from oven and let it cool while preparing the filling.
- Make the cherry swirl: In a small saucepan over medium heat, combine the pitted cherries, granulated sugar, cornstarch, and water. Stir constantly as the mixture heats up and thickens, about 5-7 minutes. Remove from heat and allow it to cool to room temperature.
- Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and brown sugar until smooth and creamy. Add sour cream and vanilla extract; continue mixing until fully incorporated. Slowly beat in the melted dark chocolate until the mixture is uniform. Add the eggs one at a time, mixing thoroughly after each addition but being careful not to overmix to avoid incorporating too much air.
- Assemble the cheesecake: Pour half of the cheesecake filling over the cooled crust in the springform pan. Spoon half of the cherry swirl over the filling, using a knife or skewer to gently swirl the cherries into the batter. Pour the remaining cheesecake filling on top, then spoon the remaining cherry mixture and swirl again with a knife.
- Bake the cheesecake: Place the springform pan on a middle rack in the oven. Bake at 350°F (175°C) for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Avoid opening the oven door during the first 45 minutes to prevent cracking.
- Cool and chill: Turn off the oven and crack the door open; let the cheesecake cool inside for about 1 hour. Remove the cheesecake from the oven and allow it to cool completely at room temperature. Refrigerate for at least 4 hours, preferably overnight, to fully set before serving.
- Serve: Once chilled, remove the cheesecake from the springform pan. Slice with a hot, clean knife for smooth cuts and serve chilled. Optionally, garnish with extra cherries or dark chocolate shavings.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake filling.
- Using fresh or frozen cherries works well; just make sure to thaw frozen cherries before making the swirl.
- Swirling the cherry compote gently prevents mixing everything into a uniform color, creating a beautiful marbled effect.
- Do not overbeat the batter after adding eggs to avoid cracks on the cheesecake surface.
- Allow the cheesecake to chill fully for the best texture and flavor.
- For an extra-moist cake, you can bake the cheesecake in a water bath, wrapping the springform pan with foil and placing it in a larger pan filled with hot water.
