Online Ordering Closed

Chocolate Cherry Cheesecake



Prep: 25 minutes

Cook: 55 minutes

Cooling time 6 hours

Total 7 hours 10 minutes

Servings 12 


This delicious Chocolate Cherry Cheesecake recipe with has a chocolate crust, fresh cherries baked into the cheesecake, and a rich chocolate ganache top!




  • 3 packages full fat cream cheese, 8 oz each
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 3 eggs
  • 1 cup chopped cherries, fresh


  • 1 & 1/2 cups chocolate graham cracker crumbs
  • 5 tbsp butter, melted


  • 1/4 cup heavy cream
  • 3/4 cup chocolate chips


  • mini chocolate chips
  • fresh cherries




  • Preheat the oven to 350º F.
  • Pulse the chocolate graham crackers in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well.
  • Before adding the crumbs to your eight (8) inch springform pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil around the outside of the pan. This will help keep the water out during the water bath.
  • Add the crumbs to the pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  • Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
  • Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
  • Turn the oven down to 325º F.


  • In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.
  • Add in the sugar and vanilla, beat again.
  • Add in the heavy cream, beat again to combine.
  • Add in the eggs, ONE at a time, beating after each one.
  • Beat the mixture for 1 additional minute.
  • Add in the chopped cherries, mix with spatula.
  • Pour the cheesecake mixture on top of the crust. Make sure the crust and pan have cooled before doing so.
  • Place the 8 inch round pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.
  • Place the water bath with cheesecake inside in the oven and bake at 325º F for 60 minutes.
  • The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  • Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool inside the oven before removing - remove when the cheesecake feels room temperature - this could be 60-90 minutes.
  • Remove the cheesecake from the water bath and oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight to chill and set.
  • Once chilled remove the sides of your springform pan and make the ganache for the top.


  • Place the chocolate chips in a heat proof bowl.
  • In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.


  • Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
  • If you want to dress the to more add mini chocolate chips and fresh cherries last.
  • Add mini chocolate chips on top of the ganache, around the edge of the cheesecake.
  • Add fresh cherries to the center of the cheesecake.
  • Ready to enjoy! Cover and refrigerator any leftovers.

Leave a comment

Please note, comments must be approved before they are published