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Decadent Chocolate Covered Cherry Cheesecake

chocolate covered cherry cheesecake - featured image
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A rich and creamy cheesecake topped with fresh cherries and drizzled with bittersweet dark chocolate, perfect for special occasions or a comforting dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 24 oz (680g) cream cheese, softened (full fat)
  • ⅔ cup granulated sugar
  • ½ cup sour cream
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 ½ cups fresh or frozen cherries, pitted
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch (optional)
  • 4 oz (115g) dark chocolate (70% cocoa recommended)
  • 1 tablespoon unsalted butter

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until evenly moistened.
  3. Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and cool slightly.
  4. In a small saucepan, combine cherries, sugar, and lemon juice. Cook over medium heat for 5-7 minutes until cherries release juices and sugar dissolves.
  5. Optional: Mix cornstarch with cold water and stir into cherry mixture. Cook 2 more minutes until thickened. Remove from heat and cool.
  6. In a large bowl, beat cream cheese until smooth, about 2 minutes.
  7. Add sugar and sour cream, beat until combined.
  8. Beat in eggs one at a time, mixing just until incorporated after each addition.
  9. Mix in vanilla extract and flour until just smooth.
  10. Pour half the cheesecake batter over the cooled crust and spread evenly.
  11. Drop spoonfuls of half the cherry topping over the batter and gently swirl with a knife to marble.
  12. Pour remaining cheesecake batter on top and smooth the surface.
  13. Drop remaining cherry topping spoonfuls on top and swirl again.
  14. Bake for 50-60 minutes until edges are set but center jiggles slightly.
  15. Turn off oven and leave cheesecake inside with door slightly open for 1 hour.
  16. Remove from oven and cool completely on a wire rack, then chill in fridge at least 6 hours or overnight.
  17. Melt dark chocolate and butter in a double boiler or microwave, stirring until smooth.
  18. Drizzle melted chocolate over chilled cheesecake before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Baking in a water bath is recommended for even cooking and fewer cracks. Chill cheesecake overnight for best texture and flavor. Use a sharp knife dipped in hot water for clean slices. Substitutions include almond flour for gluten-free crust and dairy-free cream cheese and butter for dairy-free versions.

Nutrition

Keywords: chocolate cheesecake, cherry cheesecake, chocolate covered cherry, homemade dessert, easy cheesecake, potluck dessert, creamy cheesecake

Find it online: https://fizzlefork.com/decadent-chocolate-covered-cherry-cheesecake-recipe-easy-homemade-dessert-idea/