STREAMING NOW: The Delicious Miss Dahl

Chocolate Cherry Cheesecake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
6hrs 25mins

Ingredients Nutrition

  • Crust
  • 2 cups chocolate cookie crumbs
  • 3 tablespoons butter, melted
  • Filling
  • 4 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 34 cup sugar
  • 12 teaspoon almond extract
  • 12 cup whipping cream
  • 1 (21 ounce) can cherry pie filling
  • Glaze
  • 12 cup whipping cream
  • 1 cup semi-sweet chocolate chips (6 oz)


  1. Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10 inch springform pan.
  2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
  3. Spoon 3 1/2 cups cream cheese mixture iunto crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve reamining pie filling for topping). Spoon remaining cram cheese mixture evenly over pie filling.
  4. Bake 1 hour 5 minutes to 1 hour 15 minutes
  5. or until center is set. Cool in pan on cooling rack 1 hour.
  6. In 1 quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
  7. Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over colled cheesecake, allowing some to flow down side. refrigerate at least 3 hours or overnight. Served topped with remaining pie fillings.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a