What could you want from a Cheesecake? Oreo Crust? Check. Chocolate? Check. Cherries? Check. Low Calorie? Well, let’s get real. Not this one. But it is light and creamy and relative simple to make. Does that count? I am testing this one today. If my guests enjoy it as much as my family I will be on top the the world!! Enjoy!
For more romantic recipes see my Red Velvet Sweetheart Collection! More Cheesecakes? Cherry Pineapple Cheesecake
My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!
Chocolate Cherry Cheesecake
What could you want from a Cheesecake? Oreo Crust? Check. Chocolate? Check. Cherries? Check. Low Calorie? Well, let's get real. Not this one. But it is light and creamy and relative simple to make.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Adjust Servings: 12
Calories: 350kcal
Ingredients
Chocolate Cheesecake:
- 1.5 Cups Oreo cookies, finely crushed (about 18)
- 2 Tbs Butter, melted
- 24 Oz Philadelphia Cream Cheese, softened
- 1 Cup Sugar
- 1 Tsp Vanilla
- 8 Oz BAKER'S Semi-Sweet Chocolate, melted and cooled
- 3 Large Eggs, room temperature
Sweet Cherry Sauce:
- 3 Lbs fresh, pitted cherries or 2 pounds frozen
- 1/4 Cup plus 2 tablespoons sugar
- 1/4 Cup Water
- 1/2 Lemon, juiced
- 1/4 Cup Cherry juice
- 2 Tbs Corn starch
- 1/2 Tsp Vanilla, optional
Instructions
CHOCOLATE CHEESECAKE:
- HEAT oven to 325°F
- MIX cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
- BEAT cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- BAKE 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
CHERRY SAUCE:
- Remove pits and stems from 2 pounds of cherries and place in a small sauce pan (you may use frozen cherries for this step). Add water and sprinkle with sugar. Bring the cherries to a slow boil. Reduce heat and simmer for 20 minutes.
- Place a fine sieve over a mixing bowl. Scoop the cherries into the sieve a little at a time and press the cherries with the back of a wooden spoon to release the juice and pulp into the bowl. Scrape the skins out of the sieve and repeat until all of the cherries have been juiced.
- Return the juice to the sauce pan over medium heat and stir in the lemon juice. Combine the bottled cherry juice with the cornstarch to make a slurry and stir until there are no lumps. Slowly pour the slurry into the sauce pan while whisking.
- Gently simmer until the cherry juice reaches the desired thickness. It will become thicker as it cools.
- Just before removing the sauce from the heat, add the remaining one pound of pitted cherries and fold into the sauce. Allow the sauce to return to a boil and immediately remove from the heat. The cherries should retain a firm texture.
- Let the sauce cool and pour into a jar. Keep refrigerated for up to one week.
Notes
HOW TO BAKE IN 13X9-INCH PAN: Prepare as directed, substituting a greased foil-lined 13x9-inch pan for the springform pan, and reducing the baking time to 40 to 45 min. or until center is almost set. Use foil handles to remove chilled cheesecake from pan before cutting to serve.
NOTE: If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
©MARILYN'S TREATS. All images are copyright protected.
Nutrition
Calories: 350kcal | Carbohydrates: 33g (11%) | Protein: 5g (10%) | Fat: 23g (35%) | Saturated Fat: 13g (65%) | Cholesterol: 95mg (32%) | Fiber: 2g (8%) | Sugar: 26g | Vitamin A: 10% | Vitamin C: 15% | Calcium: 6% | Iron: 6%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
Jamie
October 9, 2017 at 6:16 PMYumm!! I’m bringing back my Monday link party @ DIY Home Sweet Home (first one will be Oct. 16th) and I would love for you to stop by and link up your cheesecake recipe or any new projects your working on! http://diyhshp.blogspot.com
Marilyn
October 9, 2017 at 7:45 PMThx Jamie!
Erlene
October 1, 2017 at 7:00 PMLooks amazing and cheesecake is one of my favorite desserts. I love that it’s full calorie too…lol.
Marilyn
October 1, 2017 at 8:49 PMI love cheesecake because they are all different. I love the cherries on this one. And yes, full of calories!! Enjoy your week.
Beverly
September 25, 2017 at 1:46 PMWow, another amazing dessert. Chocolate and cherries together. Yum!!
Hugs,
Bev
Marilyn
September 25, 2017 at 3:31 PMYou are just too easy to please Bev. But I have a recipe in store for you. I hope you will like it! Enjoy your week.
angie
September 24, 2017 at 10:59 PMI can think of several that would love this. Chocolate and cherries go so well together thanks for sharing
come see us at http://shopannies.blogspot.com
Marilyn
September 25, 2017 at 3:00 PMI am glad you also love this combination! It is awesome. Have a great week!
Helen at the Lazy Gastronome
September 24, 2017 at 7:22 PMPerfect flavor combo! Thanks for sharing on the What’s for dinner Link up!
Marilyn
September 24, 2017 at 8:25 PMChocolate covered cherries are my favorite. This cheesecake came close! Have a good week!
Clearissa Coward
September 19, 2017 at 1:55 PMChocolate & cheeries!! A perfect combination. Looks so yummy!
Marilyn
September 19, 2017 at 8:54 PMChocolate and cherries have long haunted me. I just love them. Thanks Clearissa and have a great week!