Dark Chocolate Cherry Cheesecake
This decadent Dark Chocolate Cherry Cheesecake combines rich, bittersweet dark chocolate with bright, juicy cherries in a creamy, silky cheesecake filling atop a buttery, crunchy crust. Perfect for holidays, special occasions, or any time you want a show-stopping dessert that’s surprisingly easy to make. Expert tips included for crack-free baking and luscious texture.
Equipment
- 8 or 9-inch springform pan
- Electric or stand mixer
- Double boiler or microwave-safe bowl for melting chocolate
- Rubber spatula
- Mixing bowls
- Measuring Cups and Spoons
- Baking pan for water bath
- Cooling rack
Ingredients
- 1 ½ cups graham cracker crumbs (or chocolate cookie crumbs)
- 5 tbsp unsalted butter, melted
- 24 oz (3 packages) full-fat cream cheese, room temperature
- 1 cup granulated sugar (or mix with brown sugar as preferred)
- 3 large eggs, room temperature
- 6 oz dark chocolate (60-70% cocoa), melted and slightly cooled
- 1 tsp vanilla extract
- ½ tsp almond extract (optional)
- 1 to 1 ½ cups fresh or thawed frozen cherries, drained
- Optional toppings: cherry pie filling, chocolate drizzle, whipped cream
Instructions
- Preheat oven to 325°F (160°C). Prepare springform pan by greasing or lining bottom with parchment.
- Make crust: Combine graham cracker crumbs and melted butter. Press firmly into pan bottom. Bake 8-10 minutes; set aside to cool.
- Melt chocolate: Gently melt dark chocolate using a double boiler or microwave in short bursts. Let cool slightly.
- Prepare filling: Beat cream cheese and sugar until smooth and creamy. Gradually add eggs one at a time, mixing gently.
- Add melted chocolate and extracts: Fold melted chocolate, vanilla, and almond extract into batter carefully to maintain smooth texture.
- Add cherries: Gently fold in cherries or layer them evenly over the crust before pouring filling.
- Assemble: Pour filling over crust in springform pan. Place pan inside a larger baking dish. Add hot water halfway up the pan sides (water bath).
- Bake: Bake for 50-70 minutes, or until edges are set and center slightly jiggles.
- Cool: Turn off oven, open door slightly, and let cheesecake cool in oven for 1 hour.
- Chill: Remove from oven, refrigerate at least 4 hours or overnight.
- Serve: Top with cherry pie filling, drizzle chocolate, or whipped cream if desired. Slice and enjoy!
Notes
- Using room temperature ingredients helps avoid lumps and ensures smooth batter.
- Properly draining cherries prevents excess moisture in the filling.
- A water bath prevents cracks by providing gentle, even heat during baking.
- Cooling slowly inside the oven prevents sudden temperature changes that cause cracks.
- For a more intense cherry flavor, macerate fresh cherries with sugar before folding in.
- Leftovers keep well refrigerated for 3-4 days; do not freeze for best texture.
- Experiment with crust variations for personalized flavor (e.g., chocolate cookie crust, nut crust).