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A slice of cherry cheesecake with whipped cream, cherry topping, and chocolate chips sits on a white plate. A fork cuts into the slice. The background shows the rest of the cake.
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Cherry Chocolate Chip Cheesecake

A thick, creamy, bakery-style dessert you’ll fall in love with—this indulgent cherry-studded cheesecake delivers on flavor and wow-factor for any special occasion.
Prep Time30 minutes
Cook Time1 hour
Rest in Oven1 hour
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 12 Slices
Calories: 1574kcal
Author: Laura

Ingredients

For the crust:

  • 2 cups graham cracker crumbs
  • ½ cup melted butter
  • 2 tbsp sugar

For the cheesecake filling:

  • 4 (8 oz) blocks cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1 (21 oz) can cherry pie filling
  • ½ cup mini chocolate chips

For the topping:

  • 1 container whipped topping (Cool Whip or homemade)
  • Extra cherry pie filling
  • Mini chocolate chips, for garnish

Instructions

Prepare the crust:

  • Preheat oven to 325°F (163°C)
  • Lightly grease a 9-inch springform pan
  • In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined and crumbly
    A white plate filled with cooked couscous, with a wooden spoon partially visible on the right side.
  • Press the mixture firmly into the bottom of the pan and set aside
    A round metal pan filled with an even layer of crushed graham cracker crust, pressed along the bottom and sides, on a white wooden surface.

Make the filling:

  • In a large bowl, beat cream cheese and sugar until smooth and fluffy
    Two blocks of cream cheese in a clear glass mixing bowl on a white wooden surface.
  • Add eggs one at a time, beating after each addition
    A hand pours vanilla extract from a measuring spoon into a glass bowl containing two blocks of cream cheese.
  • Mix in sour cream and vanilla until smooth
    A glass bowl containing three raw eggs, cream cheese, and sour cream on a white wooden surface.
  • Gently fold in cherry pie filling and mini chocolate chips (do not overmix)
    A glass bowl containing creamy white mixture with a bright red fruit topping and a spoon, placed on a white surface.

Bake the cheesecake:

  • Pour the filling over the crust and smooth the top
    A glass bowl containing swirled pink and red frosting or whipped cream, with a creamy and smooth texture.
  • Place a pan with 2 cups of water on a lower oven rack to create steam
  • Bake at 325°F (163°C) for 1 hour
  • After baking, turn off the oven and leave the cheesecake inside (door closed) for 1 additional hour

Cool and chill:

  • Remove cheesecake from oven and let cool at room temperature
  • Refrigerate overnight (at least 6–8 hours) before serving

Top and serve:

  • Spread whipped topping over chilled cheesecake
  • Spoon additional cherry pie filling over the top
    A cake topped with white whipped cream, red fruit glaze, and sprinkled with chocolate chips.
  • Garnish with mini chocolate chips
    A cake topped with white whipped cream, red fruit glaze, and sprinkled with chocolate chips.

Video

Notes

For best results, this cheesecake must be thoroughly chilled in the refrigerator overnight—at least 6 to 8 hours—after baking and cooling. While this chill time isn’t included in the recipe card’s time fields, it’s absolutely essential for achieving the signature dense, creamy texture and picture-perfect slices. Don’t skip it!
 
Tips for Success:
  • Use full-fat cream cheese for the richest, smoothest texture
  • Let the cheesecake cool gradually in the oven to prevent cracks—this slow finish helps it set evenly
  • Drizzle melted chocolate on top for an extra decadent touch
  • Use a deep springform pan (such as Fat Daddio’s) to get that tall, bakery-style height

Nutrition

Serving: 1 Serving | Calories: 1574kcal | Carbohydrates: 344g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 394mg | Potassium: 1231mg | Fiber: 7g | Sugar: 30g | Vitamin A: 2711IU | Vitamin C: 39mg | Calcium: 189mg | Iron: 4mg