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Chocolate Cherry Cheesecake

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

Ingredients

  • 2 cups chocolate wafer crumbs (about 32 wafers)
  • 6 tablespoons butter, melted
  • CHEESECAKE:
  • 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
  • TOPPING:
  • 3 ounces semisweet chocolate, chopped
  • 2 tablespoons butter
  • 1-1/2 teaspoons shortening, divided
  • 1/2 ounce white baking chocolate

Directions

  • 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.
  • 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.
  • Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
  • Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
  • 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.
  • In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.
Nutrition Facts
1 slice: 405 calories, 25g fat (12g saturated fat), 113mg cholesterol, 266mg sodium, 44g carbohydrate (29g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • debbiedesigns
    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!

  • scotsh1
    Dec 25, 2013

    Presentation is very nice and tastes wonderful.

  • Dadbar42
    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!!

  • Mandy Jean
    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!

  • L101
    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.

  • ninamary
    Apr 15, 2010

    I love this cheesecake. It looks so rich and it is. I made it for Christmas and everyone loved it. It looks like a lot of work but it isn't. I do cheat on the crust. I get a ready made one and crust it up with a little butter and press it into the springform pan.

  • meshell8
    Mar 28, 2010

    Easy to make and delicious