Chocolate Cherry Cheesecake

Chocolate Cherry Cheesecake

I'm not a fan of canned cherry pie filling and making your own is so simple and really doesn't take much time. And I believe it gives this dessert a much more authentic cherry flavor. Combine this with our chocolate caramel sauce and it's a lovely flavor explosion to behold! Enjoy!


For the Crust:

  • 28 Oreos, crushed into crumbs
  • 4 Tbsp butter, melted

For the Cheesecake:

  • 24 oz cream cheese, softened (3 bricks)
  • 4 eggs
  • 1 c sugar
  • 3 tsp flour
  • 1 1/2 tsp vanilla extract
  • 6 oz white chocolate, melted

For the Cherry Topping & Garnish:

  • 1 12oz package frozen, pitted whole cherries
  • 1/2 c sugar
  • 3 Tbsp lemon juice
  • 2 Tbsp arrowroot or cornstarch
  • 3/4 c Caramel Kitchen's chocolate caramel sauce (for garnish)


Making the Crust:

  1. Preheat oven to 350 degrees
  2. Using a food processor or a rolling pin and a double baggie, crush up 28 Oreos until you get fine crumbs
  3. Place crumbs in a medium bowl and add the melted butter, stir with a fork until the crumbs are evenly moistened.
  4. Place the crumbs in a 8-10" spring form pan and using a measuring cup or small bowl with straight sides, press the crumbs down along the bottom and sides of the pan.
  5. Bake for 8-10 minutes, remove from the oven and allow to cool.

Making the Cheesecake Filling:

  1. Reduce oven temperature to 325 degrees.
  2. Using a stand mixer with the paddle attachment or a bowl with beaters, beat the softened cream cheese until light and fluffy.
  3. Add eggs, one at a time. Continue to mix and allow to incorporate before adding the next egg, scrape down the sides of the bowl as needed.
  4. Add the sugar, flour and vanilla extract and mix to combine.
  5. Slowly pour in the melted white chocolate and stir to evenly incorporate.
  6. Pour the batter over the cooled crust and bake for 45-50 minutes (or until the middle is only slightly jiggly).
  7. Remove from oven and allow to cool to room temperature.
  8. Move cheesecake to refrigerator and cool for two hours or overnight.

For the Cherry Topping:

  1. Place the frozen cherries, sugar and lemon juice in a medium pot on the stove top over medium heat.
  2. Simmer about 5-10 minutes or until the cherries release their juice.
  3. In a small bowl, add arrowroot or cornstarch along with a tablespoon of cold water. Stir to create a slurry.
  4. Add the arrowroot mixture to the simmering pot of cherries and stir to fully combine. Continue to simmer for 1-2 minutes longer and remove from heat. Allow to cool to room temperature.


  1. Remove the cheesecake from the fridge, release from the pan and place on a serving plate.
  2. Drizzle the chocolate caramel sauce over the top of the entire cheesecake, allowing some to fall down the sides.
  3. Spoon the cherry topping over the top of the chocolate caramel and cut into slices and serve, or return to the refrigerator until ready to serve.

Watch video tutorial here: