Prepare to embark on a culinary journey that will transform your dessert game forever! This Cherry Fudge Cheesecake is not just another recipe—it's a decadent masterpiece that combines the rich, velvety smoothness of cream cheese with the tangy burst of fresh cherries, all nestled on a sinfully delicious chocolate graham cracker crust. Whether you're looking to impress your dinner guests or treat yourself to an extraordinary dessert experience, this recipe promises to be your new obsession.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup cherries, pitted and halved
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium mixing bowl, combine graham cracker crumbs, cocoa powder, and sugar. Pour in melted butter and mix until the mixture resembles wet sand and holds together when pressed.
- Press the crust mixture firmly into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon or flat-bottomed measuring cup to compact the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add powdered sugar and vanilla extract, continuing to mix until well combined.
- Gently fold in the sour cream until the mixture is uniform and no streaks remain. Be careful not to overmix.
- Arrange the halved cherries in a single layer over the prepared chocolate crust.
- Pour the cream cheese mixture evenly over the cherries, ensuring they are completely covered.
- Place the springform pan in the preheated oven and bake for 45-50 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Remove from the oven and let cool at room temperature for 1 hour. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake. Remove the springform ring and slice into 12 equal portions.
- Optional: Garnish with additional fresh cherries, chocolate shavings, or a light dusting of cocoa powder before serving.
Tips
- Ensure all ingredients are at room temperature before mixing to achieve a smooth, lump-free cheesecake filling.
- Don't overmix the cream cheese—this can introduce too much air and cause cracking.
- Use a water bath (place the springform pan in a larger pan with hot water) for even baking and to prevent surface cracking.
- Allow the cheesecake to cool slowly to prevent sudden temperature changes that can cause surface cracks.
- For clean, perfect slices, use a knife dipped in hot water and wiped dry between each cut.
- Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the texture to set perfectly.
- For an extra touch of elegance, garnish with fresh cherries or a light dusting of cocoa powder just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 6g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 75mg
