A rich and creamy cheesecake with a chocolate crust, topped with cherry pie filling and grated dark chocolate.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:60 minutes
Total Time:4 hours 30 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups graham cracker crumbs
½ cup unsweetened cocoa powder
½ cup granulated sugar
½ cup unsalted butter, melted
24 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
1 cup cherry pie filling
1 ounce dark chocolate, grated (for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.
In a mixing bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition until just combined. Be careful not to overmix.
Stir in the sour cream until smooth. Pour the cheesecake batter over the prepared crust in the springform pan.
Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Before serving, top the cheesecake with cherry pie filling and sprinkle grated dark chocolate on top for garnish.
Notes
For a richer chocolate flavor, add ½ cup of melted dark chocolate to the cheesecake batter before baking.
Substitute the cherry pie filling with your favorite fruit topping, such as strawberries or blueberries, for a different twist.