Description
This Chocolate Cherry Cheesecake is the ultimate indulgence, featuring a buttery Oreo crust, creamy cheesecake filling, luscious cherry topping, and a rich chocolate ganache. The perfect balance of sweet, tart, and chocolatey flavors makes this dessert an irresistible centerpiece for any occasion. Whether you’re baking for Valentine’s Day, a holiday gathering, or simply treating yourself, this cheesecake is guaranteed to impress!
Ingredients
For the Crust:
- 1 package Oreo cookies (approximately 36 cookies)
- 3 tablespoons melted butter
For the Cheesecake Filling:
- 4 packages (8 ounces each) cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon almond extract
- 1 cup heavy whipping cream, divided
- 3 large eggs
For the Cherry Layer:
- 1 can cherry pie filling
For the Chocolate Ganache Topping:
-
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
-
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the Oreo cookies until they become fine crumbs.
- Combine the cookie crumbs with the melted butter until thoroughly mixed.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 10 minutes, then set aside to cool.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and almond extract, continuing to beat until well combined.
- Pour in ½ cup of the heavy whipping cream and mix until the batter is smooth.
- Add the eggs one at a time, beating well after each addition.
3. Assemble the Cheesecake:
- Pour half of the cheesecake batter over the pre-baked crust, spreading it evenly.
- Gently spoon the cherry pie filling over the batter, creating an even layer.
- Carefully pour the remaining cheesecake batter over the cherry layer, smoothing the top.
4. Bake the Cheesecake:
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake in the preheated oven for 1 hour, or until the center is set and the edges are lightly golden.
- Once baked, remove the cheesecake from the oven and allow it to cool to room temperature.
- After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set.
5. Prepare the Chocolate Ganache Topping:
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and the remaining ½ cup of heavy whipping cream.
- Heat the mixture in the microwave in 30-second intervals, stirring after each, until the chocolate is fully melted and the ganache is smooth.
- Allow the ganache to cool slightly until it thickens to a pourable consistency.
6. Finish the Cheesecake:
- Remove the chilled cheesecake from the refrigerator and release it from the springform pan.
- Pour the chocolate ganache over the top of the cheesecake, allowing it to gently drip down the sides for a decorative effect.
- For an optional garnish, arrange additional cherries or chocolate shavings on top.
- Return the cheesecake to the refrigerator for about 30 minutes to allow the ganache to set before serving.
Notes
- For a crunchier crust, use chocolate graham crackers instead of Oreos.
- Use fresh cherries instead of canned filling by simmering cherries with sugar and cornstarch until thickened.
- Store cheesecake in the refrigerator for up to 5 days or freeze for up to 3 months.
- For clean slices, dip a knife in warm water before cutting.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American