This cherry cheesecake has a crunchy chocolate crust, is filled with a creamy cheese filling and tangy red tart cherries. Topped with semi sweet chocolate- it makes an amazing Valentine’s day dessert!
This cherry cheesecake is true dessert decadence. If you are looking to make something special- this cheesecake should be your go to!
Cherry Cheesecake with Chocolate Crust
I am so excited to be partnering up again with Oregon Fruit to bring you this crazy creamy cherry cheesecake. It’s made with a chocolate crust AND topped with more chocolate to make this dessert extra special.
Firstly, what are we celebrating? Well for one thing, it is National Cherry Month! So what better way to celebrate than to make a delicious cherry dessert.
Secondly, have you ever tried cherries and chocolate together?
The combination of flavors is extremely deep and rich. The juicy tartness of the cherries pairs so well with decadent, irresistible chocolate. So much so that I sandwiched the cherry cheesecake filling between two different kinds.
The crust is made out of crunchy chocolate cookies and the topping is swirled with a cup of melted semi sweet chocolate.
How to make cherry chocolate cheesecake
First start off by making sure all your ingredients are at room temperature. This ensures that everything will mix together well and have a smooth texture and no lumps! Then make the chocolate cookie crust.
Making the cookie crust:
Make the chocolate cookie crust by separating the cookie sandwiches and removing the cream filling. Then smash the cookies with a rolling pin in a plastic bag or pulsing in your food processor.
I like the rolling pin way because it means one less thing I have to wash. Pour melted butter over the crushed cookies, press into a springform pan, and bake! Warning- It will smell so good in about 8 minutes, thats when you know its done. Cool it on the counter while you make the filling.
Next make the cream cheese and cherry filling:
Combine the cream cheese, sour cream, sugar, and half n half cream in the bowl of a stand or hand mixer. Mix until smooth, then add in the eggs one at time mixing in between each one. Add in the vanilla and flour and keep mixing until it’s mostly smooth, about 1 minute. It’s TOTALLY fine if you have some small lumps, you just don’t want any large ones.
Time to add the cherries!
You’ll need 2 14.5oz cans of Oregon Fruit Red Tart Cherries. Open the cans, drain the cherries, and dry them off as best you can.
Fill 1/2 of the cheesecake batter into the springform pan over the chocolate crust. Pour half of the cherries on top, and then the rest of the cheesecake batter on top of the cherries.
You may have more batter left over when you get to the top of the pan depending on the size you use.
Next, carefully drop the rest of the cherries on top of the batter and poke them down with your finger so they get under the top layer of the batter and you can barely see them. This will ensure you get cherries in every bite!
What I love about Oregon Fruit‘s red tart cherries is that they are always packed fresh so you know the cherries will have amazing consistent flavor in every can.
They are also just two ingredients! Cherries and water with no added sugars so you know it’s on the healthier side. They also contain NON-GMO product verified fruit, and their cans have a Non-BPA lining on the inside.
So much goodness all in one can- they are my go to pick for canned fruit. Especially because even living in Florida- across the entire country from Oregon (I was there twice last year, and it takes 4 flights to get there and back for one trip LOL) I can get these cans at my local Walmart or online at walmart.com or amazon.com.
Baking the cheesecake:
This is something I think a lot of people fear because of all those recipes that tell you to use a water bath.
I am telling you right now if you use my cheesecake water bath hack, you will be making cheesecakes all the time!
Simply place a 9×13” pan with one inch of water on the bottom rack of your oven. Place the cheesecake on the top rack and bake at 350°F for 45- 55 minutes. The cheesecake is done with the edges are slightly golden BUT there is still a little jiggle in the middle. That will firm up in the fridge!
How to cool a cheesecake:
When your timer goes off and you see the cheesecake is done, turn off your oven and then open it just a crack. Leave the cheesecake in their to cool and then remove it and let it chill overnight in the fridge.
The water bath hack and this cooling technique will prevent cracking in your cheesecake.
For the cheesecake chocolate topping:
When the cheesecake is cooled, remove it from the fridge and wipe off any condensation that may have formed on the top. Melt 1 cup of chocolate chips. Let it cool for 5 minutes, then pour and smooth it onto the cheesecake.
You must work fast though because hot chocolate on a cold cake will firm up really quickly!
So make sure you are ready to swirl!
How to store:
Store the cheesecake in the fridge covered for up to 5 days. You can freeze the cheesecake too either before putting the chocolate topping on or after.
Some more tips on making and serving this cheesecake:
- To cut- dip a large knife in hot water, wipe it off and slice into the cake. Wipe the knife off and repeat before cutting into the cheesecake again
- You can make this cherry cheesecake 2-3 days in advance
- You can turn this cheesecake recipe into bars by making it in a 9×13” pan and slicing into squares
- You can substitute heavy cream or milk for the half n half
Can’t wait to hear what you think of this recipe!!
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Cherry Cheesecake with Chocolate
Ingredients
- For the chocolate crust:
- 1 14 oz package chocolate sandwich cookies or 3 cups, separated and filling discarded, pulsed or smashed into crumbs
- 1/2 cup butter melted
- For the Cherry Cheesecake Filling:
- 4 8 oz. cream cheese packages at room temperature
- 1 cup granulated sugar
- 1 cup sour cream at room temperature
- 1/2 cup half n half at room temperature
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1/3 cups all purpose flour
- 2 14 oz cans Oregon fruit Red Tart Cherries drained and dried well
- For the chocolate topping: 1 cup chocolate chips melted
Instructions
- For the crust:
- Preheat your oven to 375° F.
- Place the cookie crumbs in a medium sized bowl.
- Add the melted butter and stir to combine. The mixture should resemble wet sand, and if you squeeze a little bit it should hold its shape. If not, you need more butter.
- Spray your 9″ springform pan with baking spray and press the cookie crumbs into the bottom and sides. You can use the bottom of a measuring cup to help press it down hard and evenly.
- Bake for 8-10 mins until it smells like heaven from your oven and the crust is firm.
- For the filling:
- Lower your oven temperature to 350° F.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, sour cream, and sugar.
- Mix on low-medium speed, then add 1 egg at a time, mixing for a few seconds in between additions.
- Stop the mixer and scrape down the sides of the bowl.
- Start the mixer again on low speed and add in the half n half and vanilla.
- Add in the flour slowly then move your speed up to medium and mix for 2-3 minutes. Scrape down the sides and bottom of the bowl to make sure everything is mixed evenly.
- Pour half the batter into the spring form pan, then half of the cherries on top. Pour the last half of the batter into the pan and sprinkle the top with the remaining cherries. Press the cherries in under batter so they are barely peeking out.
- Fill a 9×13 in pan with 1 inch of water and place it on the bottom rack of your oven.
- Place the cheesecake on the upper rack of the oven and bake for 45-55 minutes.
- The cheesecake is done when the edges start to brown and break away from the sides of the pan. It will still be jiggly in the middle- you want that!
- Turn the oven off and crack the oven door open a little bit. Leave the cheesecake to cool for one hour, then remove to finish cooling on the counter.
- Chill in the refrigerator at least 4 hours or overnight, then pour and smooth melted chocolate on top.
Notes
Nutrition
Both steps 2 & 5 say to mix in the half and half. When should it be added?
Hey Lisa! Thank you so much for catching that! I just updated the recipe card- it should be added at step 5!
Thanks! I made a half batch in a 6″ cake pan last night. We’ll eat it tonight! The edges are a bit raggedy, since I didn’t use a springform, but it hopefully will taste good! 😀