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
- 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
- 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.
- 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.