Rich Chocolate Cherry Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
1 1/2 cups chocolate cookie crumbs (Oreos or chocolate graham crackers)
02 -
1/4 cup unsalted butter, melted
→ For the chocolate cheesecake filling
03 -
24 ounces cream cheese, softened
04 -
1 cup granulated sugar
05 -
1/4 cup cocoa powder
06 -
3 large eggs
07 -
8 ounces semisweet chocolate, melted and slightly cooled
08 -
1 teaspoon vanilla extract
09 -
1/2 cup heavy cream
→ For the cherry topping
10 -
1 can (21 oz) cherry pie filling
11 -
1 tablespoon Kirsch (cherry liqueur) or 1 teaspoon almond extract (optional)
→ For the whipped cream topping
12 -
1 cup heavy cream, cold
13 -
2 tablespoons powdered sugar
14 -
1/2 teaspoon vanilla extract
→ Optional garnish
15 -
Chocolate shavings or curls
16 -
Fresh cherries
# Instructions:
01 -
Preheat oven to 325°F. Mix chocolate cookie crumbs with melted butter and press into a 9-inch springform pan. Bake for 10 minutes.
02 -
Beat cream cheese with sugar until smooth. Add cocoa powder, eggs one at a time, melted chocolate, vanilla, and heavy cream. Pour over crust.
03 -
Place in a water bath and bake for 60-70 minutes until edges are set but center jiggles slightly. Cool in oven with door cracked, then refrigerate.
04 -
Mix cherry filling with liqueur if using. Spread over chilled cheesecake. Whip cream with sugar and vanilla, pipe onto edges. Garnish with chocolate and cherries.
# Notes:
01 -
Ensure all ingredients are at room temperature before starting
02 -
Wrap springform pan in foil to prevent water leaks
03 -
Avoid overmixing the batter to prevent cracks