This is a festive cheesecake that friends and family will love – it’s a cherry chocolate cheesecake that contains loads of mini chocolate chips and chopped maraschino cherries. It’s topped with a generous layer of ganache!
I hope that everyone had a great holiday! This was my first time hosting Christmas at our house, and we had a great time. I baked not one, but two cheesecakes. As I do every year, I made my white chocolate cheesecake and this one. The white chocolate one is universally loved by everyone in my family (except Addie, who currently is not a cheesecake fan), so it makes an appearance at least once a year.
Usually, I like making two cheesecakes in December because I find that one is generally not enough. After everyone has a slice after dinner, there isn’t much left over for everyone to snack on the following day. That’s the reason why I make two. This year, I decided to make this cherry chocolate chip cheesecake because I had a jar of maraschino cherries in the refrigerator. Why not use something that I already have, right?
Thankfully, this recipe was easy to assemble. My only problem was that it barely fit into the refrigerator! We had a smoked turkey in our outside fridge, plus tins and tins (and MORE tins of peppermint fudge), so I had to squeeze our containers and jars together to make room for cheesecake #2.
Little did my mother-in-law know, but one of her holiday presents was a cheesecake pan. We’ve been searching high and low for a leak-proof cheesecake pan for her house, and we’ve been unable to find one until now. My favorite cheesecake pan is one from Williams-Sonoma, and they apparently stopped making them a few years ago. However, on Black Friday, I found one in the store! I snatched it up and baked the white chocolate cheesecake in it. Because my in-laws drove here, they could easily transport the pan (and the cheesecake!) back home without being stopped by the TSA.
Everyone enjoyed the cheesecake, and I hope that I did a good job hosting this year. Maybe I’ll be allowed to host again in the future. 🙂
Husband’s rating: 3.5 out of 5
Addie’s rating: N/A (she didn’t have any)
My rating: 3.5 out of 5
Cherry chocolate chip cheesecake
- 2 cups graham cracker crumbs crushed (I used a food processor)
- 1 Tablespoon granulated sugar
- 1 stick (8 Tablespoons) unsalted butter melted
- 3 (8-ounce) packages cream cheese softened
- 1 and ¼ cup granulated sugar
- 3 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup maraschino cherry juice
- ¾ cup full fat sour cream I substituted with a 5.3 ounce container of nonfat Greek yogurt
- ½ cup maraschino cherries drained and chopped finely
- 1 cup chocolate chips or chunks
- ¾ cup chocolate chips
- ½ cup heavy cream
- 8 maraschino cherries
Make the crust
- Preheat your oven to 325℉. Grease the bottom and sides of a 9.5 inch springform pan. Wrap the bottom and sides with aluminum foil.
- In a medium sized bowl, mix together the crushed graham crackers, sugar, and melted butter. Press this onto the bottom of the springform pan and about 1 inch up the sides of the pan.
- Once the oven is preheated, bake for about 15 minutes. Remove the pan from the oven (do not turn it off) and allow the crust to cool slightly while you make the filling.
Make the cheesecake filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth and creamy.
- Add in the sugar and the flour. Mix well.
- Add the vanilla and the eggs, one at a time, until the each egg has completely been incorporated.
- Add in the cherry juice and sour cream (or Greek yogurt). Mix until everything just comes together.
- Add the chopped cherries and chocolate chunks/chips. Do not over mix the cheesecake.
- Transfer the cheesecake filling into your pan with the pre-baked crust. Bake the cheesecake in your oven for 90 minutes. The sides should be set and the middle might appear underdone (this is OK). The cheesecake will continue to set as it cools.
- Turn the over off but crack the door open slightly and allow the cheesecake to remain in the oven for another 1-2 hours. Then place the cheesecake in the refrigerator to set and chill overnight.
Make the ganache
- Place the chocolate chips in a medium sized bowl and set aside.
- Microwave the heavy cream in a microwave-safe bowl or measuring cup for about 1 minute or until it bubbles. Pour this over the chocolate chips and allow it to sit, undisturbed, for about 3 minutes.
- Whisk the chocolate and heavy cream mixture vigorously until smooth. It should thicken.
- Pour this over the top of your cheesecake and smooth out the top.
- If desired, add maraschino cherries on top for decoration. Allow the ganache to set before slicing and serving.