ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate-Cherry Surprise Cheesecake

Prep time 30 mins
Cook time 5 mins
Cool time 5 mins
Bake time 1 hr, 35 mins
Stand time 15 mins
Chill time 8 hrs
Yield Makes 10 to 12 servings
This cheesecake has a scrumptious homemade fudge brownie crust.

Ingredients

  • 1/2 cup butter
  • 4 (1-ounce) unsweetened chocolate baking squares
  • 2 1/4 cups sugar, divided
  • 5 large eggs, divided
  • 1/4 cup milk
  • 2 teaspoons vanilla extract, divided
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 (8-ounce) packages cream cheese, softened
  • 1/2 cup sour cream
  • 2 (1-ounce) semisweet chocolate baking squares, melted
  • 1 cup canned cherry pie filling
  • Toppings: canned cherry pie filling, sweetened whipped cream, milk chocolate kisses

How to Make It

  1. Melt butter and unsweetened chocolate squares in a 3-quart heavy saucepan over low heat, stirring constantly. Remove from heat, and cool 5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending well after each addition. Add milk and 1 teaspoon vanilla. Add flour and salt; stirring until well blended. Spread mixture evenly into a lightly greased 9-inch springform pan.

  2. Bake at 325° for 25 minutes. Remove from oven, and cool in pan on a wire rack. Reduce oven temperature to 300°.

  3. Beat cream cheese and remaining 3/4 cup sugar at medium speed with an electric mixer until smooth. Add remaining 1 teaspoon vanilla, beating just until blended. Add remaining 3 eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and melted semisweet chocolate squares, beating just until blended.

  4. Spoon cherry pie filling evenly over prepared crust. Pour chocolate cheesecake mixture over cherry pie filling.

  5. Bake at 300° for 1 hour and 5 minutes to 1 hour and 10 minutes or until edges of cheesecake are set. (Center of cheesecake will not appear set.) Turn oven off; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours. Release and remove sides of pan; serve with desired toppings.