Chocolate Cherry Cheesecake Recipe
Chocolate Cherry Cheesecake Recipe photo by Taste of Home

Chocolate Cherry Cheesecake Recipe

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My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas.
TOTAL TIME: Prep: 40 min. + chilling Bake: 1 hour + cooling
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. + chilling Bake: 1 hour + cooling
MAKES: 12 servings


  • 2 cups chocolate wafer crumbs (about 32 wafers)
  • 6 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 4 ounces white baking chocolate, melted and cooled
  • 2 teaspoons vanilla extract
  • 1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
  • 1/2 cup chopped pecans
  • 3 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • 1-1/2 teaspoons shortening, divided
  • 1/2 ounce white baking chocolate

Nutritional Facts

1 serving (1 slice) equals 405 calories, 25 g fat (12 g saturated fat), 113 mg cholesterol, 266 mg sodium, 44 g carbohydrate, 1 g fiber, 6 g protein.


  1. In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust.
  3. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  5. In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool.
  6. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. Yield: 12 servings.
Originally published as Chocolate Cherry Cheesecake in Country Woman Christmas Annual 2000, p40

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Reviewed Oct. 26, 2015

"Made it, and it was great! Used a chocolate ganache in place of the regular topping, and added some almond extract (in addition to the vanilla) to intensify the cherry flavor. Dadbar42, in answer to your question, I usually put parchment paper on the bottom of my cheesecake pans, and then after removing the side form, I can slide the whole cheesecake easily into my serving dish. Hope that helps!"

Reviewed Dec. 25, 2013

"Presentation is very nice and tastes wonderful."

Reviewed Nov. 6, 2013

"First, I do NOT like cream cheese, but I love to make cheesecakes for my family that loves them! So I am always looking for new recipes to impress my sister-in-laws! Good luck, I know! But, this looks wonderful, I only have one problem. Every time I make one I am scared to death of taking it off the spring-foam pan bottom. But I have pretty cake plates I use. If I leave it on the metal pan bottom, it slides! I am just waiting for someone to send it to the floor! Help!!"

Reviewed Dec. 16, 2010

"I made this for a Church Christmas dinner. It was delish! Instead of drizzling white chocolate over the top, I made white chocolate curls. Excellent recipe!"

Reviewed May. 2, 2010

"I made this recipe as directed, it was delicious however I found it a little too sweet for my liking. I made the following changes and it's absolutely fabulous. Everyone asked for the recipe. Crust - I added 1/4 cup almonds. Cheese layer - cut sugar to 1/2 cup, changed vanilla extract to almond extract, I added almonds instead of pecans. If you make the changes it will be one of your favorite recipe."

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