Cherry Chocolate Cheesecake
This Cherry Chocolate Cheesecake is a creamy chocolate cheesecake with a chocolate crust and cherry topping and tastes just like a chocolate covered cherry!
A DELICIOUS CHOCOLATE CHEESECAKE RECIPE
Cherry Chocolate Cheesecake – the perfect combination of flavors for a delicious dessert! Creamy chocolate flavored cheesecake, topped with sweet cherry pie filling all nestled in a chocolate crust. It’s an easy but beautiful dessert for any occasion! Whether you’re making it for a special gathering or just as an indulgent treat for yourself, this delightful dessert is going to be a new favorite!
FREQUENTLY ASKED QUESTIONS (FAQ’S):
Gradual cooling in the turned-off oven and proper refrigeration after cooling can help prevent cracks in your cheesecake.
If you want your cheesecake pie to have an extra chocolatey flavor, add more pudding mix or some mini chocolate chips to the batter.
Certainly. You can use a homemade crust or a storebought crust. Try a graham cracker crust or an Oreo cookie crust if you prefer a different base for your cheesecake.
Sure thing. This can be just a regular chocolate cheesecake instead by leaving out the preserves and cherry topping. You don’t have to replace it with anything.
Yes. Go for a chocolate covered strawberry vibe by using strawberry preserves and strawberry pie filling instead of the cherry.
The chocolate pudding in this recipe is not only adding chocolate flavor but sweetness as well. I have not tested this recipe with unsweetened cocoa powder. You can certainly use it but you would have to use your best judgement on how much to use as well as how much additional sugar to add to the cheesecake mixture.
Store leftover cheesecake covered in a container or with plastic wrap the refrigerator for up to 3-4 days.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- premade chocolate pie crust – I like to use this chocolate crust (not a paid affiliate link), but you can use any kind you have or prefer (a regular graham cracker crust works just fine).
- cream cheese – it is super important that the cream cheese is completely softened to room temperature (not melted) or it will have lumps in it and no matter how long you beat it, they just won’t go away.
- granulated sugar – I haven’t tried making this with a sugar substitute but I din’t see any reason why it wouldn’t work.
- large eggs – if you have time, let your eggs come to room temperature, this really helps them incorporate into the batter so much better.
- sour cream – I know it sounds weird but the sour cream actually adds a lot of creaminess.
- all-purpose flour – this just helps with thickening the batter and helps hold it together a bit better.
- instant chocolate pudding – be sure you grab the instant mix, not the cook and serve. I like to use the Jello Chocolate Pudding Mix (not a paid affiliate link). You can use sugar free.
- cherry preserves – I like to use the Smucker’s Cherry Preserves. I can easily find it at Walmart, Kroger and Food Lion.
- cherry pie filling – If you are trying to make this with less sugar, you could use the low or no sugar option for the pie filling.
HOW TO MAKE CHERRY CHOCOLATE CHEESECAKE
Preheat the oven to 325°F. In a large bowl using an electric hand mixer or in the bowl of a stand mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and beat until fully combined. Scraping down the sides of the bowl as necessary. Add the eggs one at a time, mixing well after each addition.
Add the sour cream, all-purpose flour, and vanilla extract and mix until it is smooth. Add in the chocolate pudding powder and mix until fully incorporated. Finally, add in the cherry preserves and stir until combined.
Pour the cheesecake filling into the chocolate pie crust, spreading it out evenly.
Place the pie on a baking sheet and bake for 35-40 minutes or until the edges are set, and the center is slightly jiggly. Turn off the oven and crack the oven door open. Allow the cheesecake to slowly cool in the oven for 1 hour (this will help it to not crack). After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, or until it’s well-chilled and set.
Once the cheesecake pie has fully chilled, spoon the cherry pie filling over the top.
Slice and serve. Top with some whipped cream.
CRAVING MORE RECIPES?
Cherry Chocolate Cheesecake
Ingredients
- 1 premade chocolate pie crust
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 3 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ cup instant chocolate pudding mix
- ¼ cup cherry preserves
- 1 cup cherry pie filling (for topping)
Instructions
- Preheat the oven to 325°F.
- In a large bowl using an electric hand mixer or in the bowl of a stand mixer, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and beat until fully combined. Scraping down the sides of the bowl as necessary.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream, all-purpose flour, and vanilla extract and mix until it is smooth.
- Add in the chocolate pudding powder and mix until fully incorporated.
- Add in the cherry preserves and stir until combined.
- Pour the cheesecake filling into the chocolate pie crust, spreading it out evenly.
- Place the pie on a baking sheet and bake for 35-40 minutes or until the edges are set, and the center is slightly jiggly.
- Turn off the oven and crack the oven door open. Allow the cheesecake to slowly cool in the oven for 1 hour (this will help it to not crack).
- After cooling in the oven, remove the cheesecake and refrigerate for at least 4 hours, or until it’s well-chilled and set.
- Once the cheesecake pie has fully chilled, spoon the cherry pie filling over the top.
- Slice and serve! Keep refrigerated.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
