Description
A delicious layered cheesecake featuring a rich chocolate cookie crust, creamy chocolate cheesecake filling, sweet cherry topping, and whipped cream, perfect for any special occasion.
Ingredients
Scale
- Chocolate Cookie Crust
- 2 cups chocolate cookie crumbs (such as Oreo cookies without filling or chocolate graham crackers)
- 6 tablespoons unsalted butter, melted
- Pinch of salt
- Cheesecake Filling
- 24 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 3 ounces dark chocolate (70%), melted and cooled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- Cherry Topping
- 2 cups pitted black cherries, fresh, canned, or frozen
- 3 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons kirsch (optional)
- Whipped Cream
- 3/4 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Garnish
- Dark chocolate shavings or curls
- Whole cherries with stems
Instructions
- Preheat oven to 325°F (163°C). Combine chocolate cookie crumbs, melted butter, and a pinch of salt in a bowl. Press mixture firmly into the base of a 9-inch springform pan lined with parchment paper. Bake for 8 to 10 minutes. Let cool while preparing the filling. For a no-bake alternative, chill in the refrigerator for 30 minutes instead of baking.
- In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and continue to mix until fully incorporated. Beat in eggs one at a time. Blend in vanilla extract, unsweetened cocoa powder, and melted chocolate just until combined. Gently stir in the heavy cream until the batter is smooth. Pour over the cooled crust.
- Place the springform pan into a larger roasting pan. Fill the outer pan halfway with hot water to create a water bath. Bake for 50 to 55 minutes, or until the center is set but slightly jiggly. Turn off the oven, crack the door, and leave cheesecake inside for 1 hour. Remove from oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- In a saucepan, combine black cherries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring frequently, until thickened and glossy. Stir in kirsch, if using. Allow to cool completely before spreading on chilled cheesecake.
- Using a cold mixing bowl, whisk heavy cream, powdered sugar, and vanilla extract until soft peaks form. Pipe or spread whipped cream over the chilled cheesecake. Spoon cherry topping evenly over the surface, then garnish with dark chocolate shavings and whole cherries with stems just before serving.
Notes
- For best results, allow the cheesecake to chill overnight.
- Ensure ingredient temperatures are as stated (e.g., cream cheese softened).
- Kirsch is optional but adds traditional flavor; can be omitted if desired.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg