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Dark Chocolate Covered Cherry Cheesecake Recipe

Indulge in this intensely rich and decadent dark chocolate cheesecake, an original recipe from Daniel! Tart dried bing cherries add a delightful pop to this unbelievably creamy dessert. This is no ordinary cheesecake; prepare to be amazed by its depth of flavor and luxurious texture. Perfect for special occasions or a truly decadent treat.

Prep Time 30 mins
Cook Time 120 mins
Calories 621.1 kcal
Protein 23g
Rating 4.5 (2 Reviews)
Dark Chocolate Covered Cherry Cheesecake 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dark Chocolate Covered Cherry Cheesecake

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How to Make Dark Chocolate Covered Cherry Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. Lightly butter a 9-inch springform pan.
  3. Combine 1 ½ cups graham cracker crumbs and ¼ cup melted unsalted butter in the bottom of the pan. Press firmly to create a thin crust.
  4. Bake for 10 minutes. Remove from oven and let cool.
  5. Reduce oven temperature to 325°F (165°C).
  6. Melt 12 ounces of high-quality dark chocolate in a double boiler until smooth. Remove from heat and let cool to room temperature until pourable.
  7. In a separate bowl, beat 2 (8-ounce) packages of cream cheese until light and fluffy.
  8. Gradually add 1 ½ cups granulated sugar, beating at medium-high speed until smooth and creamy.
  9. Add 4 large eggs one at a time, beating well after each addition. Scrape down the sides of the bowl frequently.
  10. Add 2 teaspoons of vanilla extract and beat until fluffy.
  11. Gently fold in the melted chocolate until just combined.
  12. Gently fold in 1 cup of dried bing cherries.
  13. Pour the filling into the cooled crust.
  14. Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
  15. Place the springform pan in a large roasting pan.
  16. Carefully pour boiling water into the roasting pan, filling it about 1 inch up the sides of the springform pan.
  17. Bake for 1 ½ hours, or until the center is just set.
  18. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  19. Remove from the oven and let cool for about 5 minutes.
  20. Run a knife around the edge of the cheesecake. Do not remove from the springform pan.
  21. Cover and chill overnight before serving. Enjoy!
  22. Optional: Garnish with fresh cherries or chocolate shavings before serving.

Nutrition Information (Approximate per serving)

Sodium

16 g

Sugar

93g

Fat

158g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Occasion Desserts Romantic Cheesecake Taste Mood Sweet 4 Hours Or Less