Chocolate Cherry Cheesecake
A simple and decadent chocolate cheesecake, with a graham cracker crust and a cherry topping. No water bath or springform pan required!
Servings 8 slices
Calories 506kcal
Ingredients
For the Crust:
- 1 and 1/2 cups graham cracker crumbs about 25 graham cracker squares
- 1/3 cup melted butter
- 2 tbsp granulated sugar
For the Cheesecake:
- 11 oz cream cheese
- 3/4 cup granulated sugar
- 1/4 cup + 2 TBS cocoa powder
- 2 eggs at room temp!
- 1 tsp vanilla
- 1/2 cup whipping cream
- 1 can cherry pie filling
Instructions
- Prep: Preheat oven to 350 degrees. Spray an 8 or 9 inch pie plate with nonstick spray and set aside. Take your eggs out now so they can come to room temp.
- Make the crust: To make your graham cracker crumbs, pulse the graham cracker squares in a food processor until you have fine crumbs. Add the melted butter, and pulse a few times until just combined. Press mixture evenly into prepared dish and bake for 9 minutes, or until light brown. Set aside while you make the filling.
- Make the cheesecake: Soften cream cheese in microwave for about 30 seconds. In large mixing bowl, beat cream cheese until smooth. Add sugar, and mix well. Add cocoa and mix. Add room temp eggs and vanilla and mix until just combined. Add the whipping cream and mix until you have a smooth batter. Pour into prepared crust.
- Bake: Bake 35-40 minutes, or until the center jiggles only slightly when you move the pan. A toothpick inserted in the center should come out without wet batter on it, but may have a few moist crumbs.
- Let the Cheesecake Cool: Let the cheesecake cool completely to room temperature before putting it in the refrigerator. Let the cheesecake cool in the fridge (cover tightly with foil or plastic wrap) for a few hours or overnight before serving. This is a great make ahead dessert!
- Serve + Store: Pour cherry pie filling on top before serving (don't do this before you chill the cheesecake). Cut into slices and serve! Store leftovers, covered, in the fridge for up to 5 days (not that it will last that long!)
Notes
NOTE: It's important that your eggs are at room temp, or they may cause the cream cheese to lump up and your cheesecake won't turn out quite right.
Nutrition
Calories: 506kcal