Chocolate Cherry Cheesecake #1
Submitted by hueppi
Chocolate cherry cheesecake with a cherry liqueur-spiked filling, chocolate wafer crust, and glossy cherry pie filling on top. Melted chocolate chips and heavy cream create a silky, truffle-like texture. A make-ahead showpiece that needs 24 hours to set.
YIELD
16 servingsPREP
2 hrsCOOK
1 hrsREADY
25 hrsThis is the kind of cheesecake you build the day before and unveil like a grand finale.
The chocolate wafer crust climbs 2.5 inches up the sides of a springform pan, holding a filling that’s essentially a chocolate truffle in cheesecake form: semi-sweet chips melted into heavy cream, then beaten with cream cheese, eggs, and a generous pour of cherry liqueur.
After baking, it rests in the cooling oven with the door cracked open, then chills for a full 24 hours so the texture sets to that dense, sliceable perfection.
Right before serving, a layer of ruby-red cherry pie filling goes on top, leaving a one-inch border of dark chocolate visible around the edge.
Kitchen Tips
- The 24-hour chill is not optional. This cheesecake is still soft inside after just a few hours. Give it the full day.
- Crack the oven door with a wooden spoon after turning it off. The slow, gradual cool-down prevents surface cracking.
- Cherry liqueur (like Kirsch or Cherry Heering) adds real depth. Cherry-flavored brandy works in a pinch but won’t be as refined.
- Bring the cherry pie filling to room temperature before spreading. Cold filling straight from the can drags and tears the cheesecake surface.
Ingredients
Directions
In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan, covering bottom and 2½ inches up sides.
Chill.
Preheat oven to 325℉ (160℃).
Combine over hot (not boiling) water, chocolate chips and heavy cream.
Stir until morsels are melted and mixture is smooth.
Set aside.
In large bowl, combine cream cheese and sugar, beating until creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla; mix until blended.
Pour into prepared crust.
Bake at 325℉ (160℃) for 60 minutes.
Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely.
Chill 24 hours.
Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.
Decorate edge with whipped cream, if desired.
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