Dark Chocolate Covered Cherry Cheesecake

Indulge in the decadent allure of this Dark Chocolate Covered Cherry Cheesecake, a dessert that perfectly balances creamy richness and fruity tang with a touch of bittersweet chocolate. This stunning cheesecake begins with a buttery graham cracker crust, followed by a velvety cream cheese filling that’s baked to perfection in a water bath for an irresistibly smooth texture. Topped with a luscious layer of cherry pie filling and finished with a luxurious drizzle of dark chocolate ganache, this show-stopping dessert is as delicious as it is visually captivating. Ideal for special occasions or a dreamy after-dinner treat, this cheesecake serves 12 and requires a little patience in its preparation, but the results are absolutely worth it. Keywords: dark chocolate, cherry cheesecake, chocolate ganache, cheesecake recipe, holiday dessert.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:75 mins

Total Time:105 mins

Servings: 12

Ingredients

• 2 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 0.25 cup granulated sugar
• 24 ounces cream cheese, softened
• 0.5 cup sour cream
• 1 cup granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 21 ounces canned cherry pie filling
• 1 cup dark chocolate chips
• 0.5 cup heavy cream

Directions

Step 1

Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press the mixture firmly into the bottom of the greased springform pan to form the crust. Set aside.

Step 3

In a large mixing bowl, beat the softened cream cheese and 1 cup of granulated sugar together until smooth and creamy.

Step 4

Add the sour cream and vanilla extract to the cream cheese mixture, beating until fully incorporated.

Step 5

Add the eggs, one at a time, beating on low speed after each addition until just combined. Be careful not to overmix to avoid air bubbles.

Step 6

Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.

Step 7

Wrap the bottom of the springform pan in aluminum foil to prevent leaking, and place the pan in a larger baking dish. Fill the larger dish with about 1 inch of hot water to create a water bath.

Step 8

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the edges are set but the center still slightly jiggles when shaken.

Step 9

Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.

Step 10

Remove the cheesecake from the water bath and allow it to cool completely to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Step 11

Spread the cherry pie filling evenly over the top of the chilled cheesecake.

Step 12

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from the heat and pour it over the dark chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth to create a ganache.

Step 13

Drizzle the dark chocolate ganache over the cherry topping, allowing some of it to drip down the sides of the cheesecake for a decorative effect.

Step 14

Refrigerate the cheesecake for an additional 30 minutes to set the ganache before slicing and serving.

Nutrition Facts

Serving size	(2517.5g)

Amount per serving	% Daily Value*
Calories	7944.4

Total Fat 508.0g	0%
Saturated Fat 294.1g	0%
Polyunsaturated Fat g
Cholesterol 1747.1mg	0%
Sodium 4049.6mg	0%
Total Carbohydrate 791.4g	0%
Dietary Fiber 28.0g	0%
Total Sugars 557.5g
Protein 100.2g	0%

Vitamin D 123IU	0%
Calcium 1253.3mg	0%
Iron 30.7mg	0%
Potassium 2868.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 4.9%

Carbs: 38.9%