Servings: 8 pieces
Calories: 350kcal
Cost: $15
Equipment
- Mixing bowls
- Electric mixer
- Offset spatula for smoothing
- 9-inch springform pan
- Baking dish for water bath
Ingredients
- 1 cup chocolate cookie crumbs
- 1/3 cup melted butter
- 3 blocks (8 oz each) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 1/2 cup melted dark chocolate, cooled slightly
- 1 cup cherry pie filling
- 1 cup whipped cream
- q.s. dark chocolate shavings for garnish
Instructions
- Preheat your oven to 325°F (160°C).
- Mix the chocolate cookie crumbs with melted butter until they resemble wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then let it cool while preparing the filling.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add the eggs one at a time, fully incorporating each before adding the next.
- Blend in the sour cream, vanilla, cocoa powder, and melted chocolate until glossy.
- Pour the filling over the cooled crust.
- Wrap the outside of the springform pan in foil and place it in a larger baking dish.
- Fill the baking dish halfway with hot water.
- Bake for 55-65 minutes, or until the center is slightly jiggly.
- Turn off the oven and crack the door open, letting the cheesecake cool gradually.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Spread the cherry pie filling over the top, dollop whipped cream around the edges, and sprinkle dark chocolate shavings.
Notes
This recipe is highly appreciated for its ease and irresistible taste. A dessert that will wow your pastry skills!
Nutrition
Calories: 350kcal | Carbohydrates: 32g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 85mg | Sodium: 250mg | Potassium: 200mg | Fiber: 2g | Sugar: 18g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1.5mg
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