Why You’ll Love This Recipe

This cheesecake offers a luscious chocolate crust, a silky smooth filling infused with melted dark chocolate, and bursts of fresh cherries for a sweet, tart contrast. The cherry preserves and chocolate ganache topping add an elegant finish, making it a show-stopping dessert that’s easier to make than it looks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

1½ cups chocolate cookie crumbs or graham cracker crumbs
¼ cup melted butter

Filling

24 oz full-fat cream cheese, softened
1 cup sugar
3 eggs
1 cup sour cream
8 oz dark chocolate, melted
1 cup fresh cherries, pitted and halved

Topping

½ cup cherry preserves
4 oz dark chocolate, melted for ganache

Directions

Prepare the Crust

Preheat oven to 325°F (165°C).
Mix chocolate cookie crumbs with melted butter. Press mixture evenly into the bottom of a 9-inch springform pan.

Make the Filling

Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing just until combined after each addition.
Stir in sour cream and melted dark chocolate until fully incorporated.
Gently fold in the pitted cherries.

Bake the Cheesecake

Pour filling over the crust in the springform pan.
Place the pan in a water bath (a larger pan filled with hot water) to prevent cracking.
Bake for 60 minutes or until the center is slightly wobbly and registers 145°F on a thermometer.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

Chill and Top

Refrigerate the cheesecake for at least 6 hours to set.
Melt cherry preserves and dark chocolate together and spread the mixture over the chilled cheesecake for a glossy, flavorful topping.

Servings and timing

Servings: 8 slices
Prep time: 20 minutes
Cook time: 1 hour
Chilling time: 6 hours
Total time: 7 hours 20 minutes

Variations

Substitute semi-sweet or milk chocolate for dark chocolate to adjust sweetness.
Use frozen cherries thawed and drained if fresh aren’t available.
Add a splash of cherry liqueur to the filling for extra flavor.
Top with whipped cream and extra fresh cherries for garnish.
Try adding toasted nuts or chocolate chips to the crust for texture.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 5 days. Allow to come to room temperature before serving for best flavor.

FAQs

Why use a water bath?

It prevents cracking by providing gentle, even heat and moisture during baking.

Can I make this cheesecake without fresh cherries?

Yes, frozen cherries work if thawed and drained.

How do I avoid cracks?

Don’t overmix batter, use a water bath, and cool gradually in the oven.

Can I prepare this ahead?

Yes, cheesecake tastes even better after chilling overnight.

How to melt chocolate properly?

Use a double boiler or microwave in short bursts, stirring frequently.

Can I freeze cheesecake?

Freeze wrapped tightly for up to 1 month; thaw overnight in the refrigerator.

Is sour cream necessary?

It adds creaminess and tang, but can be substituted with Greek yogurt.

Can I use a different pan?

A 9-inch springform pan is best for easy removal and even baking.

How to test doneness?

Center should be slightly wobbly and internal temperature around 145°F.

What if cheesecake is too dense?

Avoid overmixing and make sure cream cheese is softened before mixing.

Conclusion

Chocolate Cherry Cheesecake is a decadent, creamy dessert perfect for celebrations or anytime you want to indulge. Combining rich chocolate, fresh cherries, and a tender crust, it’s sure to impress family and guests with its luscious layers and elegant presentation.