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Cherry Chip Cheesecake Recipe

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4.2 from 3 reviews

  • Author: Sara
  • Total Time: 10 hours 20 minutes (including cooling and chilling time)
  • Yield: 12 servings

Description

This luscious Cherry Chip Cheesecake features a creamy cream cheese filling swirled with cherry pie filling and mini chocolate chips, all nestled atop a buttery graham cracker crust. Topped with fluffy whipped topping, extra cherries, and more chocolate chips, this dessert is perfect for special occasions or a delightful treat any time.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup butter, melted
  • 2 tablespoons sugar

For the Cheesecake Filling:

  • 32 ounces cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 21 ounces cherry pie filling
  • ½ cup mini chocolate chips

For the Topping:

  • 8 ounces whipped topping (such as Cool Whip or homemade whipped cream)
  • Extra cherry pie filling (quantity as desired for garnish)
  • Mini chocolate chips for garnish (quantity as desired)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan to ensure easy removal of the cheesecake later.
  2. Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until the mixture resembles wet sand. Press this firmly and evenly into the bottom of the springform pan to form the crust. Set aside.
  3. Mix the Filling: In a large bowl, use a hand or stand mixer to beat the softened cream cheese and sugar together until smooth and fluffy, ensuring no lumps remain.
  4. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to create a uniform batter without overbeating.
  5. Combine Remaining Ingredients: Blend in the sour cream and vanilla extract until the mixture is fully combined and smooth.
  6. Fold in Cherry and Chocolate: Gently fold in the cherry pie filling and mini chocolate chips, creating a light swirl effect without overmixing to maintain texture and appearance.
  7. Assemble and Bake: Pour the cheesecake batter over the prepared crust and smooth the top with a spatula. Place a pan with about 2 cups of water on a lower rack in the oven to create steam, which helps prevent cracking. Bake the cheesecake for 1 hour.
  8. Set the Cheesecake Gradually: After baking, turn off the oven and leave the cheesecake inside with the door closed for an additional hour to set slowly and avoid cracking.
  9. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then refrigerate it overnight to develop the best texture.
  10. Add Topping and Serve: Before serving, spread the whipped topping evenly over the cheesecake. Spoon extra cherry pie filling on top and sprinkle with mini chocolate chips for garnish. Slice into 12 servings and enjoy.

Notes

  • Using a water bath or placing a pan of water in the oven helps keep the cheesecake moist and prevents cracking.
  • Do not overmix the batter after adding the cherry filling to maintain a pretty swirl effect.
  • Allow the cheesecake to chill overnight for the creamiest texture and best flavor.
  • Use full-fat cream cheese and sour cream for optimal richness and smoothness.
  • For a homemade touch, consider making your own whipped cream instead of store-bought toppings.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cherry-chip-cheesecake-recipe/