Chocolate Cheese Cake
A rich and creamy chocolate cheesecake with a smooth cocoa flavor, topped with sweet cherry pie filling. Perfect for chocolate lovers and special occasions, this dessert offers a luscious texture and balanced sweetness that appeals to both family and guests alike.
Ingredients
Instructions
- In a large bowl, combine cream cheese and sugar; beat well.
- Blend in cocoa.
- Add eggs and vanilla; blend well.
- Blend in whipped cream.
- Pour the mixture into the crumb crust.
- Bake at 350°F for 35 to 40 minutes.
- Cool to room temperature.
- Cover and chill for several hours.
- Top with cherry pie filling before serving.
Tips & Substitutions
For a richer flavor, consider using dark cocoa powder instead of regular cocoa. If you prefer a lighter texture, you can substitute half of the cream cheese with Greek yogurt. Ensure your cream cheese is at room temperature to avoid lumps in the batter. If you want to add a twist, a splash of coffee liqueur can enhance the chocolate flavor beautifully.
Serving Suggestions
Serve chilled, topped with cherry pie filling for a delightful contrast to the rich chocolate. This cheesecake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, consider serving alongside a slice of Pumpkin Crumble Cake for a seasonal touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the cheesecake for up to 2 months. To reheat, let it thaw in the fridge overnight before serving. For the best texture, avoid microwaving as it can alter the creaminess of the cheesecake.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cheese Cake contains roughly 294 calories, with 5g protein, 41g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (24% of the Daily Value), and a good source of iron and potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy cream cheese for this recipe?
Yes, you can use non-dairy cream cheese as a substitute, which will work well to keep the cheesecake creamy. Look for brands that offer a similar texture to regular cream cheese for the best results.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks in the surface.
Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made up to two days in advance. Simply prepare it, chill it in the refrigerator, and top it with cherry pie filling just before serving for optimal freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).