Chocolate Cherry Cheesecake Slice

Here is the complete recipe for an indulgent Chocolate Cherry Cheesecake Slice featuring a buttery chocolate cookie crust, a luscious cherry layer, a rich chocolate cheesecake filling, a glossy chocolate ganache glaze, and fresh cherries on top.

Prep & Cook Time

• Prep time: 30 minutes
• Cook time: 50–60 minutes
• Chill time: 6 hours (or overnight)
• Yield: 1 9-inch springform cheesecake (approx. 10–12 slices)

Ingredients

1. Chocolate Cookie Crust

• 2 cups chocolate sandwich cookie crumbs (such as Oreos, with or without filling)
• â…“ cup granulated sugar
• â…“ cup unsalted butter, melted

2. Cherry Layer

• 2 cups fresh or frozen pitted sweet cherries (chopped) or 1 can (21 oz) cherry pie filling
• If using fresh/frozen cherries: 2 tbsp granulated sugar and 1 tsp lemon juice cooked down slightly until thickened, or mixed with 1 tsp cornstarch.

3. Rich Chocolate Cheesecake Filling

• 24 oz (three 8-oz blocks) cream cheese, softened to room temperature
• ¾ cup granulated sugar
• â…“ cup unsweetened cocoa powder
• â…“ cup sour cream, room temperature
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips (melted and slightly cooled)

4. Chocolate Ganache & Garnish

• ½ cup semi-sweet or dark chocolate chips
• â…“ cup heavy whipping cream
• Fresh whole cherries with stems
• Chocolate curls or shavings
• Whipped cream (optional, for piping)

Instructions

Step 1: Make the Chocolate Crust

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse the chocolate cookies into fine crumbs.
3. Transfer the crumbs to a bowl, add the melted butter and sugar, and mix until it resembles wet sand.
4. Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
5. Bake for 8 to 10 minutes, then remove and let it cool completely on a wire rack.

Step 2: Prepare the Cherry Layer

1. If making homemade fruit filling: simmer the chopped cherries, sugar, and lemon juice in a small saucepan over medium-low heat for 5–8 minutes until soft and jammy. Allow to cool completely. (Alternatively, use prepared cherry pie filling).
2. Spread an even layer of the cherry mixture directly over the cooled chocolate crust.

Step 3: Make the Chocolate Cheesecake Filling

1. Reduce the oven temperature to 325°F (165°C).
2. In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened cream cheese on medium speed for 2–3 minutes until completely smooth and creamy.
3. Add the granulated sugar and cocoa powder, mixing until fully incorporated.
4. Mix in the sour cream and vanilla extract.
5. Add the eggs one at a time, mixing on low speed just until combined after each addition (do not overmix, as this introduces air bubbles).
6. Pour in the melted and cooled semi-sweet chocolate, stirring gently until a silky, uniform chocolate batter forms.
7. Carefully pour the chocolate cheesecake batter over the cherry layer, smoothing the top with a spatula.

Step 4: Bake & Chill

1. Wrap the outside of your springform pan tightly in heavy-duty aluminum foil to prevent leaks, and place it inside a large roasting pan filled with 1 inch of hot water (water bath method).
2. Bake at 325°F (165°C) for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
3. Turn off the oven, crack the oven door open, and let the cheesecake cool inside the oven for 1 hour.
4. Remove from the oven, cool completely to room temperature, then place in the refrigerator to chill for at least 6 hours or overnight.

Step 5: Ganache & Garnish

1. Make the Ganache: Heat the heavy cream in a small microwave-safe bowl until hot (just under a boil). Pour it over the ½ cup of chocolate chips. Let it sit for 2 minutes, then whisk smoothly until glossy.
2. Pour the ganache over the top of the chilled cheesecake, letting it drip slightly down the edges.
3. Pipe whipped cream rosettes around the edge if desired, top with fresh whole cherries, and garnish generously with chocolate curls.

Chef’s Tip for Clean Slicing

To get a picture-perfect slice just like the photo, dip a sharp knife into hot water, wipe it completely dry with a towel, and make your cut. Clean and wipe the knife between every single slice!

ENJOY