Cherry Chocolate Cheesecake: The Ultimate Decadent Dessert

Is there anything more indulgent than the combination of rich chocolate, creamy cheesecake, and luscious cherries? If you’re a dessert lover (or a full-blown sweet tooth), this Cherry Chocolate Cheesecake is the dreamy dessert you’ve been waiting for.

Whether you’re celebrating a special occasion, impressing guests, or just treating yourself to something extraordinary, this recipe delivers a beautiful balance of flavors and textures—smooth, sweet, tart, and just the right amount of chocolatey.

In this blog post, we’ll walk you through everything: the crust, the rich chocolate cheesecake filling, and that glossy cherry topping that turns every slice into a showstopper.

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🧁 Why You’ll Love This Cherry Chocolate Cheesecake

This isn’t just any cheesecake. Here’s why it’s a standout:

• Chocolate + Cheesecake = Heaven – The base is a smooth, creamy chocolate cheesecake that melts in your mouth.

• Perfect Crust – The buttery chocolate cookie crust adds a delightful crunch and complements the filling perfectly.

• Fresh or Canned Cherry Topping – Customize your topping with either quick canned cherries or a homemade cherry compote.

• Stunning Presentation – It looks as good as it tastes. A real centerpiece dessert.

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🛒 Ingredients

For the Chocolate Cookie Crust:

• 1 ½ cups chocolate cookie crumbs (like Oreos, crushed)

• ¼ cup granulated sugar

• 5 tablespoons unsalted butter, melted

For the Chocolate Cheesecake Filling:

• 3 packages (8 oz each) cream cheese, softened

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• 3 large eggs

• 1 cup semi-sweet chocolate chips, melted and slightly cooled

• ½ cup sour cream

For the Cherry Topping:

Option 1: Quick Version

• 1 can (21 oz) cherry pie filling

Option 2: Homemade Cherry Compote

• 2 cups fresh or frozen pitted cherries

• ½ cup sugar

• 1 tablespoon lemon juice

• 2 tablespoons cornstarch mixed with 2 tablespoons cold water

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🍽️ Instructions

Step 1: Make the Crust

1. Preheat your oven to 325°F (163°C).

2. In a medium bowl, mix chocolate cookie crumbs, sugar, and melted butter until the crumbs are evenly coated.

3. Press the mixture firmly into the bottom of a 9-inch springform pan.

4. Bake for 10 minutes, then set aside to cool while you prepare the filling.

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Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat the cream cheese until smooth and creamy.

2. Add sugar and vanilla, and mix until well combined.

3. Beat in eggs, one at a time, mixing on low speed to avoid overbeating.

4. Stir in the melted chocolate and sour cream until the batter is completely smooth.

5. Pour the filling into the cooled crust and smooth the top.

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Step 3: Bake the Cheesecake

1. Bake in a preheated oven for 55–65 minutes, or until the center is just set (it will jiggle slightly).

2. Turn off the oven and crack the door open. Let the cheesecake rest in the oven for 1 hour—this prevents cracks.

3. Remove from the oven and allow to cool completely at room temperature.

4. Cover and refrigerate for at least 4 hours, preferably overnight.

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Step 4: Make the Cherry Topping

If using canned cherry pie filling: Simply spoon over the cheesecake once chilled.

If making it homemade:

1. In a saucepan, combine cherries, sugar, and lemon juice over medium heat.

2. Stir until the cherries release juices and the mixture simmers.

3. Add the cornstarch slurry and cook for 2–3 more minutes, until thickened.

4. Let it cool completely before topping the cheesecake.

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🎉 Final Touches

Once your cheesecake is chilled and your cherry topping is ready, it’s time for the magic moment. Spread the cherry topping generously over the cheesecake and garnish with:

• Chocolate shavings or curls

• Whipped cream swirls

• A sprinkle of powdered sugar

Then slice, serve, and enjoy the oohs and ahhs from your guests—or yourself!

Pro Tips for Cheesecake Success

• Use a water bath: For a perfectly smooth top with no cracks, wrap the springform pan in foil and place it in a larger pan with hot water while baking.

• Room temperature ingredients are key: Cold cream cheese leads to lumps.

• Don’t overmix the eggs: It can cause your cheesecake to puff and crack.

• Run a knife around the edge: Do this right after baking to prevent splitting as the cake cools.

Storage & Freezing

• Refrigerate: Keeps well for up to 5 days covered in the fridge.

• Freeze: You can freeze the whole cheesecake or individual slices (without the cherry topping) for up to 2 months. Thaw overnight in the refrigerator.

 Final Thoughts

This Cherry Chocolate Cheesecake is more than just a dessert—it’s a celebration of rich flavors and comforting indulgence. The creamy chocolate filling paired with the sweet, tart cherry topping is a match made in dessert heaven.

Whether you’re making it for a holiday, a birthday, or just because… this recipe is sure to become a favorite in your baking rotation.