Print

Decadent Chocolate Covered Cherry Cheesecake

chocolate covered cherry cheesecake - featured image
Print Recipe

A rich and creamy cheesecake layered with maraschino cherries and covered in a crisp chocolate shell, perfect for homemade dessert lovers seeking a quick yet indulgent treat.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full crackers, finely crushed)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • 1 cup maraschino cherries, drained and halved (reserve a few whole for garnish)
  • 2 tablespoons cherry juice
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
  • 6 oz (170g) semi-sweet chocolate chips or chopped baking chocolate
  • 1 tablespoon coconut oil or unsalted butter

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until evenly coated and sandy but moist.
  2. Press crumb mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Compact tightly using the bottom of a glass or measuring cup. Bake for 10 minutes, then remove and let cool.
  3. In a small saucepan, combine halved maraschino cherries, cherry juice, 2 tablespoons sugar, and cornstarch. Cook over medium heat, stirring constantly until thickened and glossy, about 3–5 minutes. Remove from heat and cool.
  4. In a large bowl, beat softened cream cheese with ¾ cup sugar on medium speed until smooth, about 2-3 minutes. Add eggs one at a time, mixing just until combined. Stir in vanilla extract and sour cream until silky.
  5. Gently fold half of the cherry mixture into the cheesecake batter to create a marbled effect. Pour batter over cooled crust and smooth the top.
  6. Spoon remaining cherry mixture on top in small dollops and swirl gently with a knife or skewer for a pretty pattern.
  7. Bake at 325°F (163°C) for 45–50 minutes, until edges are set but center slightly jiggles. Turn off oven and leave cheesecake inside with door slightly ajar for 30 minutes.
  8. Remove from oven and cool completely at room temperature, then refrigerate at least 4 hours or overnight to firm up.
  9. Melt semi-sweet chocolate chips with coconut oil in a double boiler or microwave in 20-second bursts, stirring until smooth and glossy.
  10. Remove cheesecake from pan and place on wire rack over baking sheet. Pour melted chocolate over top and sides, letting it drip and form a thin shell. Smooth with spatula if needed.
  11. Refrigerate for 30 minutes until chocolate hardens. Garnish with reserved whole maraschino cherries before serving.

Notes

Use room temperature ingredients to avoid lumps and cracks. Do not overmix the batter to prevent air incorporation. Baking at 325°F ensures even cooking. A water bath can be used for ultra-smooth texture but is optional. The chocolate coating hides any cracks and adds a crisp texture. Chill cheesecake overnight for best flavor and texture. Use gluten-free graham crackers and dairy-free butter for gluten-free and dairy-free adaptations.

Nutrition

Keywords: chocolate cherry cheesecake, homemade cheesecake, chocolate covered cheesecake, maraschino cherries dessert, quick cheesecake recipe, easy dessert, creamy cheesecake

Find it online: https://tempotaste.com/decadent-chocolate-covered-cherry-cheesecake-recipe-perfect-for-homemade-dessert-lovers/