Best Chocolate Covered Cherry Cheesecake Recipes

DARK CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• For Crust: Preheat oven to 350 degrees.
• Lightly butter a 9 inch springform pan.
• Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
• Bake for 10 minutes, then remove from oven.
• Reduce oven temperature to 325 degrees.
• For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
• Meanwhile, whip cream cheese until light and fluffy.
• Add sugar, and blend at medium-high speed until smooth and creamy.
• Blend in eggs, one at a time. Beat until fluffy.
• Add vanilla extract, and whip to combine.
• Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
• Gently stir in the melted chocolate, just until combined.
• Carefully stir in the dried cherries.
• Pour filling into room temperature crust.
• Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
• Bake 1 1/2 hours at 325 degrees, or until center is just set.
• Remove from oven, and allow to cool about 5 minutes.
• Run a knife around the edge of the cheesecake. Do not remove the springform pan.
• Cover, and chill overnight.
• Enjoy!

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter in 13x9-inch pan until blended; press onto bottom of pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and cherries; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min.; cool. Drizzle cheesecake with melted chocolate.

CHOCOLATE COVERED CHERRY CHEESECAKE SURPRISE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In your mixer blend cream cheese until smooth. Add sugar, egg, salt and vanilla. Blend until silky.
• 3. In your prepared crust top with the chocolate covered cherries. Top with cream cheese mixture.
• 4. Bake for 30 minutes until set. It will jiggle a little but it is set. Refrigerate until completely cool. Sprinkle with grated chocolate.

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• 1. Microwave morsels and cream in a glass bowl bowl at MEDIUM (50% power) 1 to 2 minutes or until chocolate begins to melt. Whisk in butter until smooth. Let cool, whisking occasionally, 5 to 10 minutes or until mixture reaches spreading consistency. Spoon half of chocolate mixture into pie crust. Cover and chill remaining chocolate mixture.
• 2. Spoon cherry pie filling evenly over chocolate mixture in pie crust. Place pie crust on a baking sheet and set aside
• 3. Beat cream cheese and next 3 ingredients at medium speed with an electric mixer until smooth. Pour cream cheese mixture over cherry pie filling. (Pie shell will be very full but will not overflow when baking.)
• 4. Bake at 350° for 30 minutes or until center is set. Remove from oven, and cool on a wire rack. Cover and chill 8 hours.
• 5. Drain stemmed cherries on paper towels; pat dry.
• 6. Microwave reserved chocolate mixture at MEDIUM (50% power) 1 minute. Remove from microwave; stir until spreading consistency, reheating if necessary.
• 7. Dip stemmed cherries in chocolate mixture, and place on a baking sheet lined with wax paper; chill 15 minutes. Spread remaining chocolate mixture evenly over top of pie. Spoon 8 dollops of whipped topping around outer edge of pie; place 2 chocolate covered cherries in center of each dollop.

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• Preheat oven to 350. For crust: In a small mixing bowl, combine chocolate graham cracker crumbs, melted butter and sugar. Press crumb mixture into the bottom of a 9-in springform pan. Bake for 8 minutes. Set aside to cool. Turn oven temperature to 400. For filling: In a large mixing bowl, on low speed mix cream cheese and sugar until smooth. Add eggs one at a time. Add in the chopped cherries, vanilla extract and cherry juice. Mix until just combined. Pour into prepared crust. Bake at 400 for 10 min., then turn oven down to 250 and bake for 1 hour. Cool on wire rack. Refrigerate overnight. For topping: In a small saucepan, heat whipping cream on low. When heated, add chocolate chips. Stir until mixture is smooth. Allow to cool about 5 minutes. Pour chocolate mixture over the chilled cheesecake. Arrange the stemmed cherries around the cheesecake.

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• Preheat oven to 325°F
• In a medium bowl combine the graham cracker crumbs and butter. Press firmly into a 9inch spring form pan and up 1 inch of the sides. Set aside.
• In a large mixing bowl beat cream cheese until smooth with mixer. Add eggs, one at a time, beating well after each one. Add sugar and almond extract and beat well. Add heavy cream and beat until combined.
• Scoop 3 cups of the cheesecake filling into pan. Now carefully and gently spoon cherry pie filling (one can only) evenly across the cheesecake filling. Now spoon rest of cheesecake filling over cherries gently, making sure to cover the cherries completely.
• Bake in preheated oven for 75 minutes. Gently remove from oven and let cool at room temp for 1 hour.
• Place wax paper on a baking pan that the spring form pan will fit flat on. (I use a round pizza pan) Place cheesecake on this pan. Remove ring. Note: I did not press the crumbs hard enough into the pan so it is falling apart. It will be ok though.
• In a small sauce pan heat cream to a simmer. Remove from heat. Add chocolate chips (6oz ended up being 1 cup plus 1 tablespoon of mini chocolate chips). Stir until combined and smooth.
• Pour this over top of cheesecake allowing it to drip down the edges a bit.
• Refrigerate for at least 3 hours but it is best if left in fridge overnight. To serve you can top each piece with some cherry pie filling if you want.
• Sometimes I like to have the ganache cover the sides completely. To do this I just double the ganache recipe. This works well when the crust isn't falling apart.