Dark Chocolate Cherry Cheesecake

This dark chocolate cherry cheesecake combines two irresistible flavors in one decadent dessert. The rich, velvety chocolate cheesecake creates the perfect canvas for the sweet-tart cherry topping, resulting in a showstopping treat that's sure to impress at any gathering.

I first made this chocolate cherry cheesecake for my daughter's birthday party last year, and it's been requested at every family gathering since. Something about the combination of dark chocolate and cherries creates a dessert that feels both nostalgic and sophisticated.

Ingredients

• For the Crust:
• 1 1/2 cups chocolate cookie crumbs: These provide the perfect chocolate foundation and crisp texture contrast to the creamy filling
• 1/4 cup granulated sugar: Adds sweetness and helps bind the crust together
• 1/3 cup unsalted butter melted: Acts as the glue for your crust while adding rich flavor

• For the Cheesecake Filling:
• 3 8 oz packages cream cheese softened: Room temperature cream cheese is essential for a smooth filling without lumps
• 1 cup granulated sugar: Balances the tanginess of the cream cheese and tartness of cherries
• 1 cup sour cream: Adds moisture and a subtle tang that elevates the entire cheesecake
• 3 large eggs: Provide structure and that signature creamy texture
• 1 teaspoon vanilla extract: Enhances the chocolate flavor while adding warmth
• 1/2 cup dark chocolate chips melted: Use high quality 70% cocoa chocolate for the richest flavor

• For the Cherry Topping:
• 2 cups fresh or frozen cherries pitted: Sweet cherries work best but tart cherries offer a beautiful contrast to the rich chocolate
• 1/4 cup granulated sugar: Sweetens the cherries while helping create the perfect syrupy texture
• 1 tablespoon cornstarch: Thickens the cherry topping to a perfect consistency
• 1/4 cup water: Helps dissolve the cornstarch and create a smooth topping

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 325°F and thoroughly grease your springform pan focusing on the sides. A light coating of butter works better than cooking spray for this recipe.

Create the Perfect Crust:

Combine the chocolate cookie crumbs with sugar in a large bowl then pour in the melted butter. The mixture should resemble wet sand and hold together when pressed between your fingers. Press this mixture firmly into the bottom of your springform pan using the bottom of a measuring cup for an even layer.

Mix the Filling:

Beat the softened cream cheese and sugar together on medium speed for at least 3 minutes until completely smooth and slightly fluffy. Add the sour cream and beat until incorporated. This is crucial for a silky texture. Add eggs one at a time allowing each to fully incorporate before adding the next. This prevents overbeating which can cause cracks. Finally stir in the vanilla and melted chocolate until the batter has a uniform dark chocolate color.

Bake with Care:

Pour your batter over the prepared crust and smooth the top with a spatula. Bake for 50 to 60 minutes until the center is almost set but still has a slight jiggle. The edges should be firm but the center will be slightly wobbly. Turn off the oven and crack the door open allowing the cheesecake to cool gradually for one hour which prevents cracking.

Create the Cherry Topping:

Combine cherries sugar cornstarch and water in a saucepan over medium heat. Stir constantly as the mixture heats to prevent lumps from forming. Continue cooking for about 5 minutes until the mixture becomes thick and glossy. The cherries should be soft but still maintain some texture. Remove from heat and cool completely before topping the chilled cheesecake.

Save

My family secret for this recipe is adding a tiny pinch of salt to the cherry topping which intensifies both the chocolate and cherry flavors. I learned this trick from my grandmother who always said that salt was the secret ingredient in sweet dishes.

Preventing Cheesecake Cracks

Water baths are traditionally recommended for cheesecake but I find this gradual cooling method much simpler and equally effective. The key is to avoid sudden temperature changes. Never place a hot cheesecake directly in the refrigerator. Instead always cool it completely at room temperature first. This gentle transition helps maintain that perfectly smooth top without the hassle of wrapping your springform pan in foil.

Make Ahead Options

This cheesecake actually tastes better when made a day ahead giving the flavors time to develop. You can prepare the entire cheesecake including the topping up to two days before serving. Store it covered in the refrigerator. For longer storage freeze the cheesecake without the topping for up to one month. Thaw overnight in the refrigerator and add the fresh cherry topping before serving.

Serving Suggestions

For an elegant presentation dust the edges with cocoa powder or grated chocolate just before serving. This cheesecake pairs beautifully with a dollop of lightly sweetened whipped cream or a small scoop of vanilla ice cream. For an adult version consider adding a splash of cherry liqueur to the topping or serving with a glass of port wine which complements both the chocolate and cherry flavors wonderfully.

Frequently Asked Questions About Recipes

→ Can I use frozen cherries for the topping?

Yes, frozen cherries work perfectly. Just ensure they are pitted and partially thawed before cooking.

→ How do I prevent cracks on the cheesecake?

Bake the cheesecake in a water bath or let it cool gradually in the oven to minimize cracking.

→ How long should I refrigerate the cheesecake?

Refrigerate the cheesecake for at least 4 hours or overnight for best results.

→ Can I substitute dark chocolate with milk chocolate?

Yes, you can substitute milk chocolate, though the flavor will be lighter and less intense.

→ How do I store leftover cheesecake?

Store leftover cheesecake covered in the refrigerator for up to 5 days or freeze slices for up to 1 month.