Introduction

This Dark Chocolate Cherry Cheesecake is a decadent dessert that perfectly balances rich chocolate with tart cherries. It’s silky, creamy, and features a luscious cherry compote swirled throughout. Ideal for special occasions or a luxurious treat at home.

The image shows a rich chocolate cake with four visible layers: a dark chocolate crumb crust at the bottom, a thick light brown creamy middle layer, a glossy dark chocolate ganache on top, and a topping of whole dark red cherries mixed with dark chocolate shavings spread evenly across the surface. One slice is missing, revealing the crust and creamy layers inside, with some cherry sauce dripping down the side. The cake sits on a black round tray placed on a wooden board, with a silver knife with a light brown handle beside it on a white marbled surface. A woman's hand holds the edge of the tray carefully from the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups chocolate cookie crumbs (such as Oreo, without filling)
4 tablespoons melted butter
2 tablespoons granulated sugar (for crust)
16 oz cream cheese, softened
½ cup granulated sugar (for batter)
½ cup brown sugar
½ cup sour cream
2 teaspoons vanilla extract
8 oz dark chocolate, melted and slightly cooled
3 large eggs
1 ½ cups fresh or frozen cherries, pitted
¼ cup granulated sugar (for cherry compote)
1 tablespoon cornstarch
2 tablespoons water (divided)

Instructions

Step 1: Prepare the Cherry Compote. In a small saucepan over medium heat, combine the cherries, ¼ cup sugar, and 2 tablespoons water. Stir and bring to a simmer, cooking until the cherries soften and release their juices, about 5 minutes. In a small bowl, mix the cornstarch with 1 tablespoon water to form a slurry. Pour the slurry into the cherry mixture and cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and let it cool completely.
Step 2: Make the Chocolate Crust. Preheat the oven to 325°F (163°C). In a bowl, mix the chocolate cookie crumbs, melted butter, and 2 tablespoons granulated sugar until combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust. Bake for 10 minutes, then remove and let it cool.
Step 3: Prepare the Cheesecake Batter. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add ½ cup granulated sugar and brown sugar, beating until fully combined. Mix in sour cream and vanilla extract, scraping down the bowl as needed. Slowly pour in the melted dark chocolate, mixing until fully incorporated. Add the eggs one at a time, beating on low speed just until combined—avoid overmixing.
Step 4: Assemble the Cheesecake. Pour half of the cheesecake batter over the cooled crust. Spoon half of the cherry compote on top in small dollops. Use a knife or toothpick to gently swirl the cherries into the batter. Repeat with the remaining batter and cherry compote, creating another swirl pattern on top.
Step 5: Bake the Cheesecake. Place the springform pan in a larger baking dish and fill the dish with hot water to create a water bath that prevents cracks. Bake for 50 to 60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly.
Step 6: Chill and Serve. Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 6 hours or overnight for the best texture. Before serving, run a knife along the edges, release the springform, and slice.

Tips & Variations

For an extra cherry punch, use fresh cherries when in season, or thaw frozen cherries overnight for best results in the compote.
Swap the chocolate cookie crumbs for graham crackers if you prefer a lighter crust.
Be careful not to overmix the eggs to keep the cheesecake creamy and prevent cracking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before serving. Serve chilled for the best texture and flavor.

How to Serve

This image shows a round cake with four visible layers on a white marbled surface. The bottom layer is dark brown and crumbly like a cookie crust. Above it is a thick creamy light brown layer. Next is a thin, dark red cherry jelly layer with whole cherries inside, followed by a glossy dark chocolate layer on top. The top layer is decorated with rich red cherries scattered evenly, surrounded by small dark chocolate shavings. The cake has one slice taken out, showing the soft texture inside, with some red juice spilling onto the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cherries for the compote?

Yes, frozen cherries work well. Just thaw them beforehand and drain any excess liquid if needed to avoid a watery compote.

How do I prevent the cheesecake from cracking?

Using a water bath during baking and allowing the cheesecake to cool slowly in the oven with the door slightly open helps prevent cracks. Also, avoid overmixing the batter and don’t open the oven frequently while baking.