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French Kiss Chocolate Truffle Cherry


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  • Author: Merry
  • Total Time: 5+ hours (including chilling)
  • Yield: 12 servings

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