Ingredients
32 oz cream cheese, room temperature
1.5 cups granulated sugar
0.75 cup dark Dutch-processed cocoa powder
21 oz cherry pie filling
2 cups chocolate cookie crumbs
0.5 cup unsalted butter, melted
4 large eggs, room temperature
1 cup sour cream
Instructions
Preheat your oven to 350°F (175°C).
Combine crushed chocolate cookies with melted butter and press into the base of a 9-inch springform pan.
Bake the crust for 10 minutes, then set aside to cool.
In a large bowl, beat the softened cream cheese and sugar together until smooth.
Add the cocoa powder and sour cream, mixing until fully incorporated.
Add the eggs one at a time, beating on low speed until just combined.
Pour the batter into the prepared crust.
Place the pan inside a water bath and bake at 325°F for 75 minutes.
Allow the cheesecake to cool in the oven with the door cracked, then refrigerate for at least 4 hours.
Top with cherry pie filling before serving.
Notes
Ensure all dairy and eggs are at room temperature to avoid lumps in the cheesecake batter. The water bath is crucial for preventing cracks and maintaining a creamy texture. You may substitute the canned cherry filling with pitted fresh cherries simmered with a little sugar and cornstarch.
- Prep Time: 30
- Cook Time: 75
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 32g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 125mg