Best Chocolate Cherry Cheesecake Recipes

CHOCOLATE CHERRY CHEESECAKE

Steps:

• In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
• In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it's fully incorporated.
• Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it's fully incorporated.
• Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
• Enjoy!

CHOCOLATE-CHERRY CHEESECAKE BARS

Steps:

• Place the flour, brown sugar and butter in a food processor; cover and process until fine crumbs form. Stir in walnuts. Set aside 3/4 cup for topping. , Press remaining crumb mixture onto the bottom of an ungreased 8-in. square baking dish. Bake at 350° for 10 minutes or until set., Meanwhile, in a small bowl, beat the cream cheese, sugar and cocoa until smooth. Add the egg, milk and vanilla; beat on low speed just until combined. Stir in chopped cherries. Pour over crust; sprinkle with reserved crumb mixture. , Bake for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. , Cut into bars; top each with a cherry half. Store in the refrigerator.

CHOCOLATE-CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
• Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
• In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
• Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

CHERRY CHEESECAKE WITH CHOCOLATE ALMOND CRUST

Steps:

• Make crust:
• Preheat oven to 350° F.
• In a food processor pulse almonds until ground. Add chocolate wafer cookies and grind fine. Add butter, sugar, almond extract, and salt and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side. Bake crust in middle of oven 10 minutes and transfer to a rack to cool. Crust may be made 3 days ahead and kept, covered, at room temperature.
• Make topping:
• In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften. In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring. Remove pan from heat and reserve 1/2 cup juice for filling. To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.
• Make filling:
• In a bowl with an electric mixer beat cream cheese with sugar until smooth. Beat in flour and add eggs 1 at a time, beating after each addition. Beat in sour cream, vanilla, and reserved cherry juice until combined well.
• Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate. Spread topping evenly over cake. Chill cake, loosely covered, at least 2 hours and up to 3 days.

CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
• Beat cream cheese in a large bowl until smooth.
• Add eggs one at a time, beating well after each addition.
• Add sugar and almond extract; beat until smooth.
• Add 1/2 cup of the whipping cream; blend well.
• Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
• Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
• Spoon remaining cream cheese mixture over the pie filling layer.
• Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
• Cool in pan on a wire rack for 1 hour.
• Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
• Remove from heat and stir in the chocolate chips.
• Line a cookie sheet with waxed paper.
• Remove the sides of the springform pan.
• Place cheesecake on the paper lined cookie sheet.
• Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
• Chill for at least 3 hours or over night.
• Serve topped with the remaining pie filling.

CHOCOLATE CHIP CHERRY CHEESECAKE

Steps:

• Drain maraschino cherries, reserving 2 teaspoons juice. Cut cherries into quarters; set aside. , In a small bowl, beat the cream cheese, sugar and reserved cherry juice until smooth. Add eggs; beat just until combined. Fold in chocolate chips and reserved cherries., Pour into crust (crust will be full). Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Serve with chocolate-covered cherries.

CHOCOLATE GANACHE CUPCAKES WITH CHERRY CHEESECAKE

Steps:

• 1. Prepare your no-bake cheesecake filling. Follow instructions on package regarding milk and setting time. While cheesecake is setting, open up your package of cherries, place in a bowl, and using a very, very sophisticated method "aka a fork", scoop out the big pieces of cherries and discard. Reason we do this is that the bigger pieces of cherries will not pipe thru, it will clog your tip. When cheesecake filling is set, fold in your cherries and set in fridge until ready to use.
• 2. Prepare cake mix according to baking directions substituting the "oil" in the recipe and adding the yogurt instead. Yogurt really enhances a recipe by literally allowing it to be denser but still keeping it very moist. This was exactly the flavor and consistency we were aiming for... a dense, moist piece of goodness!! Place liners in your cupcake tins and add your cake mixture till the cups are 2/3 full. Place in pre-heated oven and bake. When cupcakes are ready, take out and place on cooling rack. After a few minutes, remove the cups and place directly on cooling rack, let cool thoroughly (about 35-45 minutes).
• 3. Once cupcakes have cooled, use your favorite gadget to make holes into the center of each cupcake. Even though I recently purchased a cupcake plunger, I reverted back to my citrus corer. It makes just the right size hole... does that make sense? Maybe I'm just old fashioned!! ;-) Save your plugs. Using a pastry bag and a 21 tip (Wilton), scoop out 1/2 of your cherry cheesecake filling. Place in bag and proceed to fill cupcakes until almost to the top, see below.
• 4. Proceed to plug the filling with the cake plugs you just removed. You will probably have to cut some away because of the now filled cupcakes. You won't need the entire plug.
• 5. Prepare your ganache. Using a microwave-safe bowl, add your chocolate chips and milk. Microwave in 30-second increments stirring thoroughly with whisk after each time. You will see the chocolate ganache become nice and glossy and smooth. This is when you know it's ready. Note, ganache thickens upon standing. So, you can frost them two ways; you can dip the top of the cupcakes into the ready-made more thinner ganache, wait a few minutes and then double dip. Or you can wait a few minutes till the sauce has thickened a little bit and then dip once. That is my preferred method (you know I'm about easy right)? Place on cooling rack and let the ganache set for a few minutes.
• 6. Gather your maraschino cherries and the remainder of your cheesecake filling in the pastry bag. Place a small swirl of filling onto the center of each cupcake and then add a quartered maraschino cherry on top! Enjoy!!

INSTANT POT® CHOCOLATE CHERRY CHEESECAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
• Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
• Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
• Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
• Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

DARK CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• For Crust: Preheat oven to 350 degrees.
• Lightly butter a 9 inch springform pan.
• Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
• Bake for 10 minutes, then remove from oven.
• Reduce oven temperature to 325 degrees.
• For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
• Meanwhile, whip cream cheese until light and fluffy.
• Add sugar, and blend at medium-high speed until smooth and creamy.
• Blend in eggs, one at a time. Beat until fluffy.
• Add vanilla extract, and whip to combine.
• Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
• Gently stir in the melted chocolate, just until combined.
• Carefully stir in the dried cherries.
• Pour filling into room temperature crust.
• Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
• Bake 1 1/2 hours at 325 degrees, or until center is just set.
• Remove from oven, and allow to cool about 5 minutes.
• Run a knife around the edge of the cheesecake. Do not remove the springform pan.
• Cover, and chill overnight.
• Enjoy!

DARK CHOCOLATE AND CHERRY CHEESECAKE GALETTE

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the cherries with the sugar, almond extract and lemon juice and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Sprinkle the chopped chocolate over the cream cheese and top with the cherries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.

CHERRY CHOCOLATE CHEESECAKE CUPCAKES

Steps:

• Pre-heat the oven to 350 degrees. Empty contents of the graham cracker packages from the boxes of the No Bake Cheesecake mix into a bowl. Pour over melted butter stirring until all graham cracker crumbs are moist. Press heaping teaspoon of the graham cracker mixture into bottom of paper-lined cupcake tins so the bottom of each is completely covered. Set them in fridge while you make cupcake batter. For the batter, cream together butter and sugar until fluffy. Add eggs one at a time, then vanilla, baking powder, baking soda, salt. Mix on med-high for 60 seconds until everything is creamy and well combined. With mixer on low, drizzle in melted chocolate until it's completely incorporated. Then alternatingly add flour and milk, about half cup of each at a time. Mix another 45 seconds until batter is smooth and creamy. Put a heaping tablespoon of batter on top of the graham cracker crusts and spread out in even layer. Put a heaping teaspoon of the cherry pie filling in the center of the tin and cover with another heaping tablespoon of batter (it's okay if the pie filling ends up going to the edges of the tin, but try to make sure all of it is covered by cupcake batter). Bake for 25 minutes, until cake is set and it bounces back after you gently press your finger into it. Allow to cool, then mix up the cheesecake mixture. Empty both packets of cheesecake mix into medium bowl and whisk together with 2.5 cups cold whole milk. The mixture should start thickening. Set in the fridge for 15-20 minutes until it's completely set. Stir mixture with a spoon to get a smooth texture and then frost or pipe a generous amount over the top. Sprinkle with mini chocolate chips, some graham cracker crumbs, and/or any of the sauce left over from the cherry pie filling.

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter in 13x9-inch pan until blended; press onto bottom of pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and cherries; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min.; cool. Drizzle cheesecake with melted chocolate.

WHITE CHOCOLATE CHEESECAKE WITH CHERRY TOPPING

Steps:

• Preheat oven to 325°. In a small bowl, mix cracker crumbs and brown sugar; stir in butter. Press onto bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place pan on a baking sheet., In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Fold in chocolate. Pour into crust., Bake 55-60 minutes or until center is almost set. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream, sugar and melted chocolate; spread over top of cheesecake. Bake 10 minutes longer., Cool on wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Serve cheesecake with pie filling and whipped cream.

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• 1. Microwave morsels and cream in a glass bowl bowl at MEDIUM (50% power) 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency. Spoon half of chocolate mixture into pie crust. Cover and chill remaining chocolate mixture.
• 2. Spoon cherry pie filling evenly over chocolate mixture in pie crust. Place pie crust on a baking sheet and set aside
• 3. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth. Pour cream cheese mixture over cherry pie filling. (Pie shell will be very full but will not overflow when baking.)
• 4. Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.
• 5. Drain stemmed cherries on paper towels; pat dry.
• 6. Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Remove from microwave; stir until spreading consistency, reheating if necessary.
• 7. Dip stemmed cherries in chocolate mixture, and place on a baking sheet lined with wax paper; chill 15 minutes. Spread remaining chocolate mixture evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge of pie; place 2 chocolate covered cherries in center of each dollop.

CHOCOLATE COVERED CHERRY CHEESECAKE SURPRISE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In your mixer blend cream cheese until smooth. Add sugar, egg, salt and vanilla. Blend until silky.
• 3. In your prepared crust top with the chocolate covered cherries. Top with cream cheese mixture.
• 4. Bake for 30 minutes until set. It will jiggle a little but it is set. Refrigerate until completely cool. Sprinkle with grated chocolate.

CHERRY CHOCOLATE BROWNIE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Coat a 9" spring form pan with cooking spray and set aside.
• In a medium bowl, stir together brownie mix, one egg and oil until combined. Stir in mini-chocolate chips. Spread into springform pan. Bake for 10 - 12 minutes or until brownie is just set.
• In a large bowl, beat cream cheese and sugar on medium speed until smooth. Beat in eggs on low until just combined.
• Carefully spoon half can of cherry pie filling into center of brownie, leaving a 2 inch brownie border along sides of pan. Dollop cream cheese mixture over surface and carefully spread to edges of the pan.
• Bake for 35 - 50 minutes or until the center is set but jiggles when pan is tapped. Cool on wire rack for 1 hour. Cover and chill at least 4 hours before serving.
• Before serving, top with remaining cherry pie filling and Cool Whip.

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• Preheat oven to 350. For crust: In a small mixing bowl, combine chocolate graham cracker crumbs, melted butter and sugar. Press crumb mixture into the bottom of a 9-in springform pan. Bake for 8 minutes. Set aside to cool. Turn oven temperature to 400. For filling: In a large mixing bowl, on low speed mix cream cheese and sugar until smooth. Add eggs one at a time. Add in the chopped cherries, vanilla extract and cherry juice. Mix until just combined. Pour into prepared crust. Bake at 400 for 10 min., then turn oven down to 250 and bake for 1 hour. Cool on wire rack. Refrigerate overnight. For topping: In a small saucepan, heat whipping cream on low. When heated, add chocolate chips. Stir until mixture is smooth. Allow to cool about 5 minutes. Pour chocolate mixture over the chilled cheesecake. Arrange the stemmed cherries around the cheesecake.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• For Crust: Combine chocolate wafer crumbs and melted butter or margarine; press onto bottom of 9 inch spring form pan.
• Bake at 350: F. for 10 minutes.
• Cool.
• NOTE: You can also use a ready made chocolate wafer crust. For Cheesecake; Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended.
• Gradually add gelatin, mixing until blended.
• Fold in remaining ingredients; pour over crust. Chill until firm.
• Pour cherry pie filling over top of cheesecake. Cut and serve.