Cherry Chocolate Cheesecake

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Cherry Chocolate Cheesecake is the perfect dessert for those who love the combination of rich chocolate and sweet, tangy cherries. This indulgent treat features a velvety chocolate cheesecake filling, a buttery chocolate cookie crust, and a luscious cherry topping. Whether you’re making it for a special occasion or simply to satisfy your sweet tooth, this cheesecake is sure to impress.

The layers of flavor in this cheesecake make it truly irresistible. The crunchy crust provides a contrast to the creamy chocolate filling, while the cherry topping adds a fruity brightness that balances the richness. Each bite is a perfect harmony of textures and tastes, making it a favorite for chocolate and cheesecake lovers alike.

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Ingredients for Cherry Chocolate Cheesecake

For the crust:

• 1 ½ cups chocolate cookie crumbs
• ¼ cup unsalted butter, melted

For the chocolate cheesecake filling:

• 2 (8-ounce) packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 6 ounces semi-sweet chocolate, melted and slightly cooled

For the cherry topping:

• 1 ½ cups cherry pie filling (store-bought or homemade)
• ½ teaspoon almond extract (optional, for extra flavor)

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine the chocolate cookie crumbs and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8-10 minutes, then set aside to cool while you prepare the filling.

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Step 2: Make the Chocolate Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream, ensuring the mixture remains smooth. Finally, pour in the melted chocolate and mix until fully incorporated.

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Step 3: Bake the Cheesecake

Pour the chocolate cheesecake filling over the cooled crust, smoothing out the top. Tap the pan gently on the counter to remove any air bubbles. Bake in the preheated oven for 45-50 minutes, or until the center is just set but still slightly jiggly. Turn off the oven, crack the door open slightly, and allow the cheesecake to cool inside for 1 hour to prevent cracking.

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Step 4: Add the Cherry Topping

Once the cheesecake has cooled completely, spread the cherry pie filling evenly over the top. If using almond extract, mix it into the cherry filling before spreading. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to fully set.

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Storage Instructions

To keep your Cherry Chocolate Cheesecake fresh, store it in the refrigerator covered with plastic wrap or aluminum foil. It will stay fresh for up to 5 days. If you need to store it for a longer period, you can freeze it. Wrap individual slices or the whole cheesecake in plastic wrap, followed by a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

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Estimated Nutrition (Per Serving)

• Calories: 420
• Protein: 6g
• Carbohydrates: 45g
• Fat: 25g
• Saturated Fat: 14g
• Sugar: 34g
• Fiber: 2g
• Sodium: 180mg

(Nutrition values may vary based on specific ingredients used.)

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Frequently Asked Questions

Can I use a different type of crust?

Yes! If you prefer, you can use a graham cracker crust or an Oreo crust instead of chocolate cookie crumbs.

Do I have to use sour cream in the filling?

Sour cream adds creaminess and a slight tang to balance the sweetness, but you can substitute it with Greek yogurt if needed.

How do I prevent my cheesecake from cracking?

Baking the cheesecake in a water bath and allowing it to cool gradually in the oven helps prevent cracks. Also, avoid overmixing the batter.

Can I use fresh cherries instead of pie filling?

Absolutely! Cook fresh cherries with a bit of sugar and cornstarch until thickened to make a homemade topping.

How do I know when my cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle. It will continue to firm up as it cools.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is best when chilled overnight, so making it a day in advance is ideal.

What can I use instead of almond extract?

If you don’t like almond extract, simply leave it out or replace it with vanilla extract for a milder flavor.

Can I add whipped cream on top?

Of course! A dollop of whipped cream adds extra richness and pairs beautifully with the chocolate and cherry flavors.

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