There’s something magical about a holiday dessert that makes everyone pause mid-conversation to take that first indulgent bite. My Chocolate-Cherry Christmas Cheesecake does just that, with its velvety chocolate filling swirled with bright cherry goodness. It’s become my signature holiday showstopper ever since the year I accidentally brought two cheesecakes to our family party (long story involving a distracted oven timer and a determined sweet tooth). The rich cocoa paired with tart cherries creates this perfect festive harmony that just tastes like Christmas morning to me. Plus, that creamy texture? Absolute perfection on a winter’s night with loved ones gathered around.
Why You’ll Love This Chocolate-Cherry Christmas Cheesecake
Trust me, this isn’t just another cheesecake recipe; it’s the one your holiday table has been missing. Here’s why it’s special:
- That chocolate-cherry magic: The rich cocoa pairs perfectly with tart cherries, creating this festive flavor combo that just sings “holidays.”
- Dreamy texture: Cream cheese and sour cream make the filling luxuriously smooth; it practically melts on your fork
- Showstopper looks: Those ruby-red cherry swirls peeking through dark chocolate batter? Pure Christmas magic
- Surprisingly simple: Don’t let the fancy look fool you; it comes together with basic mixing and baking steps
- Make-ahead friendly: Bakes beautifully the day before, so you’re not scrambling when guests arrive
I’ve made this for everything from cookie exchanges to Christmas morning brunch, and it never fails to disappear fast. The compliments? Those stick around much longer!
Ingredients for Chocolate-Cherry Christmas Cheesecake
Here’s your shopping list for this holiday showstopper. Trust me, every ingredient matters:
- Graham cracker crust: 2 cups finely crushed graham crackers (measure after crushing), 1/2 cup melted butter, 1/4 cup sugar
- Creamy filling: 24 oz cream cheese (softened, this is crucial), 1 cup sugar, 3 large eggs (room temp), 1 tsp pure vanilla extract, 1/2 cup sour cream (not cold)
- Chocolate magic: 1/2 cup unsweetened cocoa powder (I prefer Dutch-processed)
- Festive swirl: 1 cup cherry pie filling (the good stuff with whole cherries)
Pro tip: Take that cream cheese out at least 2 hours before baking. Cold cream cheese = lumpy batter, and we don’t want that!
How to Make Chocolate-Cherry Christmas Cheesecake
Alright, let’s dive into making this holiday masterpiece! I’ve made this cheesecake more times than I can count (Christmas cookie swap mishaps included), and I’ll walk you through every step to ensure yours turns out perfect. The secret? Patience and plenty of love, with a side of chocolate, of course.
Preparing the Crust
First things first: that buttery graham cracker base. In a medium bowl, mix your crushed graham crackers, melted butter, and sugar until it looks like wet sand. Now, here’s my trick: dump it all into your springform pan and use the bottom of a glass to press it firmly into place. I mean, really press it! You want an even layer that comes about halfway up the sides. Pop this in the oven at 325°F for 8 minutes to set. This quick pre-bake makes all the difference for a crust that holds its own against that luscious filling.
Mixing the Cheesecake Filling
While the crust cools slightly, let’s tackle the star of the show. In your stand mixer (or with a hand mixer and serious arm muscles), beat the softened cream cheese until it’s completely smooth, no lumps allowed! This takes about 2 minutes. Gradually add the sugar, then the eggs one at a time, letting each fully incorporate before adding the next. Now the fun part: mix in the vanilla, sour cream, and that glorious cocoa powder. Scrape the bowl down, I can’t tell you how many times I’ve found unmixed cream cheese hiding at the bottom!
Baking and Cooling
Pour that velvety chocolate batter over your crust, then grab your cherry pie filling. Drop spoonfuls across the top and use a knife to gently swirl, don’t overdo it or you’ll lose those beautiful red streaks! Bake for 50-60 minutes until the edges are set, but the center still has a slight jiggle (like Jell-O). Here’s the crucial part: turn off the oven, crack the door open, and let it cool slowly for an hour. This prevents cracks better than any fancy technique. Then transfer to a wire rack to cool completely before refrigerating for at least 4 hours, overnight is even better if you can resist!
Tips for the Perfect Chocolate-Cherry Christmas Cheesecake
Want bakery-worthy results every time? Here are my hard-earned secrets from years of cheesecake triumphs (and a few hilarious fails):
- Temperature matters: Cold ingredients, lumpy batter. Take everything out 2 hours before baking, yes, even the eggs!
- Mix with care: Overbeating adds air bubbles that cause cracks. Stop as soon as the ingredients combine.
- Slow your roll: That gradual oven cool-down? Non-negotiable for crack-free perfection.
- Patience pays: Refrigerate at least 4 hours, it firms up beautifully and tastes even better the next day.
- Swirl smart: Just 2-3 knife passes through the cherries creates those Instagram-worthy streaks.
Follow these, and you’ll be the holiday dessert hero, I promise! If you’re looking for other festive bakes, check out this Cinnamon Vanilla Christmas Cheesecake.
Variations for Chocolate-Cherry Christmas Cheesecake
Want to mix things up? Here are my favorite twists on this holiday classic:
- Oreo crust: Swap graham crackers for chocolate cookie crumbs; it doubles down on that cocoa goodness
- Almond accent: Add 1/4 tsp almond extract to the batter for a subtle nutty flavor that pairs beautifully with cherries
- Berry swap: Use raspberry sauce instead of cherries when you want a slightly tangier twist
- Mocha version: Stir in 1 tbsp instant espresso powder with the cocoa for coffee lovers
The beauty of this recipe? It welcomes creativity while staying foolproof. Just don’t tell Grandma I messed with her original! For another cherry delight, consider this Cherry Almond Christmas Cheesecake.
Serving and Storing Chocolate-Cherry Christmas Cheesecake
When it’s showtime, I love piling extra cherry pie filling on top; those glossy red cherries make it look straight from a bakery case! Let the cheesecake sit at room temperature for 10 minutes before slicing (warm knife wipes clean between cuts). Leftovers? Ha! But if miracles happen, cover tightly with plastic wrap and refrigerate for 3-4 days. The flavors actually deepen overnight, if you can wait that long! For more inspiration on holiday treats, visit familytastes.com.
Chocolate-Cherry Christmas Cheesecake Nutrition Information
Now, let’s be real, we’re not eating cheesecake for its health benefits! But for those curious, here are the approximate nutrition facts per slice (based on 10 servings). Remember, values vary slightly depending on your exact ingredients:
- Calories: 420
- Fat: 28g (16g saturated)
- Carbohydrates: 38g
- Sugar: 32g
- Protein: 7g
My philosophy? A little indulgence is what makes the holidays special. Just enjoy every luxurious bite! If you prefer a different holiday flavor profile, perhaps try this Peppermint Chocolate Christmas Cheesecake.
FAQs About Chocolate-Cherry Christmas Cheesecake
Got questions? I’ve got answers! Here are the most common things people ask me about this holiday showstopper:
Can I use frozen cherries?
Absolutely! Thaw them first and pat them dry with paper towels to remove excess juice. I actually keep a bag in my freezer for cheesecake emergencies. Just chop them roughly and toss with a tablespoon of sugar; they’ll swirl beautifully. Avoid using the liquid from the thawed cherries, though, or your batter might get too wet.
How do I know when the cheesecake is done?
Here’s my foolproof test: Give the pan a gentle shake. The edges should look set, while the center (about a 3-inch circle) should have a slight jiggle, like Jell-O when you nudge it. It keeps cooking as it cools, so don’t wait for it to look totally firm. Overbaking is the #1 cause of cracks, so when in doubt, pull it out!
Can I freeze this cheesecake?
Yes! Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge; the texture stays perfect. I always stash an extra one in December for last-minute guests. Pro tip: Freeze before adding cherry topping, then add fresh cherries when serving.
Why did my cheesecake crack?
Don’t stress, it still tastes amazing! Cracks usually happen from temperature shocks or overmixing. Always cool it slowly in the oven with the door cracked. And remember: lumpy batter is better than overbeaten batter! If cracks appear, just cover them with whipped cream and extra cherries; no one will ever know.
Print
Chocolate-Cherry Christmas Cheesecake: 1 Showstopping Holiday Dessert
- Total Time: 5 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich and festive chocolate-cherry cheesecake with a buttery graham cracker crust. Perfect for holiday gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup cocoa powder
- 1 cup cherry pie filling
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into a 9-inch springform pan.
- Beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, sour cream, and cocoa powder until combined.
- Pour batter over crust. Drop spoonfuls of cherry pie filling on top and swirl gently.
- Bake for 50-60 minutes or until center is set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use room-temperature cream cheese for smoother batter.
- Let cheesecake cool slowly to prevent cracks.
- Top with extra cherry pie filling before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 125mg