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Very Cherry Ghirardelli Chocolate Cheesecake Recipe

Very Cherry Ghirardelli Chocolate Cheesecake Recipe

This luxurious, show-stopping dessert delivers on taste and presentation, making it perfect for special occasions or simply when you want to treat yourself.
The balance of sweet cherries, rich Ghirardelli chocolate and smooth, velvety cream cheese creates a taste sensation that is hard to beat.
4.75 from 4 votes
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Equipment
  • 1 Medium bowl
  • 1 10-inch springform pan.
  • 1 separate heatproof bowl
  • 1 electric mixer
Ingredients
  
  • 5 8 ounces packages of cream cheese, softened
  • 1 3/4 cups granulated sugar
  • 3 tablespoons all-purpose wheat flour
  • 5 large eggs
  • 1 teaspoon salt
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter at room temperature
  • 8 cups Ghirardelli chocolate chips divided
  • 1 can cherry pie filling
  • 3 cups finely crushed chocolate wafer cookies
  • 1/2 cup salted butter melted
  • 3 pinches granulated sugar
Instructions
 
  • In a medium bowl, combine the crushed chocolate wafer cookies, melted salted butter and granulated sugar; mix well.
    Press the mixture in the bottom and 1 inch up the sides of an ungreased 10-inch springform pan.
  • In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
    Add sugar and flour, mixing until combined.
    Then, add the eggs, one at a time, beating well after each addition.
    Finally, mix in the salt, almond extract and vanilla extract.
  • In a separate heatproof bowl, melt 6 cups of the Ghirardelli chocolate chips in short intervals in the microwave, stirring between intervals to prevent burning.
  • Pour the melted chocolate into the cream cheese mixture and mix until uniformly combined.
    Your chocolate cheesecake filling should be smooth and well-blended.
  • Pour half of the chocolate cheesecake batter into the prepared crust.
    Layer the cherry pie filling on top of the batter evenly.
    Gently pour the remaining cheesecake batter over the cherries to cover completely.
  • Preheat your oven to 325°F (163°C).
    Place the springform pan in the oven and bake for 60-70 minutes until the edges are set and the center is slightly wobbly.
    Allow the cheesecake to cool completely in the pan before chilling it in the refrigerator for at least 4 hours or overnight.
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