Brace yourselves, cherry lovers. This chocolate-covered cherry cheesecake is just for you. Studded with chopped chocolate-covered cherries on a crisp Oreo crust, this luscious, ultra creamy cheesecake bursts with rich cherry flavor in every bite. You won’t find a more decadent cherry cheesecake.
For Oreo Crust
24 Oreos, crushed
1/4 cup butter, melted
1 egg white, lightly beaten, optional
For Chocolate-Covered Cherry Cheesecake
1 1/4 cups cherries, pitted, stemmed and chopped (see note)
8 ounces semisweet chocolate, chopped
1 tablespoon butter
3 (8)-ounce packages full-fat cream cheese in block form, softened (see note)
1/2 cup dark brown sugar
1/2 cup white sugar
1 cup sour cream, room temperature
1 teaspoon vanilla paste or extract
1 teaspoon almond extract
1/4 teaspoon salt
3 large eggs, room temperature
About 20 whole cherries, for garnish, optional
8 ounces semisweet chocolate, for garnish, optional
2 tablespoons butter, for making garnish, optional
Whipped cream, for garnish, optional
For Oreo Crust
- Heat the oven to 350 degrees. Spray a 10-inch springform pan with cooking spray. Cut parchment paper to fit the bottom and side of the pan and press to adhere.
- Stir together the crushed Oreos and butter in a bowl until the mixture is evenly moist. Press the crumbs into the parchment paper-lined springform pan. Use the bottom of a measuring cup or glass to compress the crumbs. Bake for 10 minutes.
- Remove from the oven. Brush the crust with the beaten egg white and bake for another three to fives minutes. This step is optional, but it helps the crust stay crisp.
For the Chocolate-Covered Cherry Cheesecake
- In a bowl, microwave the 8 ounces of semisweet chocolate with butter in 15-second intervals and stir. Repeat the process until the chocolate melts and smooths out.
- On a parchment-lined baking sheet, spread out chopped cherries. Pour melted chocolate all over and mix to coat. If immediately making the cheesecake, place in the freezer to quickly set, but if making the chocolate-covered cherries ahead of time, place in the refrigerator. We don’t want the cherries to freeze. We’re just going for set chocolate here.
- Heat oven to 350 degrees. Tightly wrap the outside of the springform pan with an oven bag and tie on the side if possible. Then, tightly wrap the outside with two layers of aluminum foil, making sure the foil goes all the way up the side for extra insurance.
- To make the cheesecake filling, combine the softened cream cheese, dark brown sugar and white sugar in the large mixing bowl. Using a stand mixer with the paddle attachment or a hand mixer, beat on medium speed until smooth, creamy and fluffy, about two to three minutes. As needed, scrape down the side of the bowl with a spatula.
- Beat in the sour cream, vanilla extract, almond extract and salt until it all comes together. Don’t overmix.
- Beat in the eggs one at a time at medium speed. Mix just until the egg is fully incorporated before adding the next.
- Peel the set chocolate-covered cherries off the parchment paper and place on a cutting board. Use a knife to break up the set chocolate-covered cherries into small pieces. Add all the pieces to the cheesecake filling and gently stir to combine.
- Place the wrapped springform pan into a large roasting pan. Fill with enough boiling water to come about halfway up the side of the springform pan. Don’t pour water past the foil. Alternatively, you can place a pan of boiling water on the rack below the cheesecake. I recommend this method if you don’t have an oven bag and are worried about leakage.
- Place the cheesecake on the middle rack, close the oven door and immediately turn the oven to 250 degrees. Bake for 1 hour and 30 minutes.
- After the hour and 30 minutes, turn off the oven completely. Do not open the oven door. Let the cheesecake sit for 3 hours. Do not open the oven door at this point either.
- Remove the cheesecake and allow to come to room temperature, about an hour or so. Place in the refrigerator uncovered with the springform pan intact. Do not cover at this point or condensation will build up. Refrigerate until the cheesecake is cold, at least four hours, before covering. Allow to set in the refrigerator for at least another four hours or overnight, which is preferred.
- When ready to serve, remove the springform pan. The parchment paper should make it easy to remove. If desired, garnish with whipped cream. If you’d like to garnish with a chocolate drizzle and chocolate-covered cherries, melt the chocolate and butter like you did earlier. Pour a couple tablespoons of the melted chocolate in a squeeze bottle and drizzle. Use the remaining chocolate to dip the cherries and allow to set. Place on tufts of whipped cream. Enjoy!
- While I provided the steps for the Oreo crust first for easy reading, you might want to start on the chocolate-covered cherries first to give them time to set and then go back to the crust.
- Alternatively, the crust can be made two or three days ahead of time. Allow to cool and then store covered until ready to use.
- Fresh or frozen cherries work. If using frozen, thaw and pat off excess moisture to ensure the chocolate will stick.
- For a more detailed tutorial on wrapping the springform pan with an oven bag and foil, see this article from Life, Love and Sugar.
- To most effectively soften the cream cheese, cut the blocks into bite-size pieces and let sit for 30 minutes to an hour until soft. This is important to make sure it reaches the right consistency when beaten.
- For the water bath, I find it easiest to boil water on the stove in a tea kettle.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Category: Desserts
- Method: Bake
- Cuisine: American
- Serving Size: 1 slice
- Calories: 400
- Sugar: 34
- Sodium: 215
- Fat: 22
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 0
- Protein: 5
- Cholesterol: 35
Keywords: cheesecake, cherry, chocolate, cherry cheesecake, chocolate cheesecake