Ingredients for Chocolate Cherry Cheesecake
- 1 ½ cups chocolate cookie crumbs
- Butter
- 3 (8-ounce) packages cream cheese
- 4 large eggs
- 1 ½ cups granulated sugar
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- Cherry Pie Filling
- Semi Sweet Chocolate Chips
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How to Make Chocolate Cherry Cheesecake
- Preheat oven to 325°F (160°C).
- In a medium bowl, combine 1 ½ cups chocolate cookie crumbs and ¼ cup melted butter. Press firmly into the bottom and 1 inch up the sides of a 10-inch springform pan.
- In a large bowl, beat 3 (8-ounce) packages cream cheese until smooth and creamy.
- Add 4 large eggs one at a time, beating well after each addition.
- Add 1 ½ cups granulated sugar and 1 teaspoon almond extract. Beat until smooth and well combined.
- Gently fold in ½ cup heavy whipping cream.
- In a separate bowl, gently mix 3 ½ cups of the cream cheese mixture with 1 cup cherry pie filling. Spoon this mixture into the prepared crust, spreading evenly.
- Carefully spread the remaining 1 cup of cherry pie filling evenly over the cream cheese layer.
- Top with the remaining cream cheese mixture, spreading evenly.
- Bake for 1 hour and 5 minutes to 1 hour and 15 minutes, or until the center is just set. A slight jiggle is okay.
- Let cool completely in the pan on a wire rack for at least 1 hour.
- While the cheesecake cools, prepare the ganache: In a small saucepan, bring ½ cup heavy whipping cream to a simmer over medium heat.
- Remove from heat and stir in 6 ounces of semi-sweet chocolate chips until melted and smooth.
- Line a baking sheet with parchment paper.
- Remove the sides of the springform pan.
- Transfer the cheesecake to the prepared baking sheet.
- Pour the ganache evenly over the top of the cheesecake, allowing some to drizzle down the sides.
- Refrigerate for at least 3 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled, topped with remaining cherry pie filling (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
61g
Fat
117g
Carbs
14g
