Description
A rich, velvety chocolate cheesecake with a crumbly chocolate cookie crust and a vibrant cherry topping. Balances decadent dark chocolate and tangy cherries for a festive, crowd-pleasing dessert.
Ingredients
1 1/2 cups chocolate cookie crumbs (gluten-free if needed)
1/4 cup granulated sugar (for crust)
1/3 cup melted butter (unsalted)
24 oz cream cheese (room temperature)
3/4 cup granulated sugar (for filling)
3 large eggs
1/2 cup whole milk
1/2 cup dark cocoa powder (unsweetened)
1/4 tsp salt
2 cups pitted cherries (fresh or frozen)
2 tbsp granulated sugar (for topping)
1 tbsp lemon juice
Instructions
Preheat oven to 325°F (160°C)
Mix crust ingredients in a bowl until combined
Press crumbs into a greased 9-inch springform pan
Bake crust for 10 minutes, then set aside to cool slightly
Beat cream cheese and 3/4 cup sugar until smooth
Add eggs one at a time, mixing fully each time
Stir in milk, cocoa powder, and salt until fully combined
Pour filling into prepared crust and smooth surface
Bake 45-50 minutes or until edges are golden and center is slightly jiggly
Cool completely at room temperature, then chill in fridge for 4 hours
Meanwhile, cook cherries, 2 tbsp sugar, and lemon juice in a saucepan
Simmer 10-15 minutes until thickened; let cool
Spread cherry topping over chilled cheesecake
Chill 1-2 hours before serving
Notes
For plant-based version: Use vegan cream cheese, dairy-free chocolate cookies, and replace butter with coconut oil
Cherry topping can be made 1 day ahead
Store leftovers in fridge up to 5 days
Best served chilled but allows for gentle reheating in microwave for 10-15 seconds
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 12g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg