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    Home » Recipes » Desserts

    Cherry Chocolate Chip Cheesecake

    Published: Dec 30, 2015 · Modified: Nov 24, 2020 by Cara Kretz · This post may contain affiliate links · 2 Comments

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    cherry chocolate chip cheesecake This cherry chocolate chip cheesecake tastes as good as it looks! My niece Lexi is known for her amazing chocolate chip cheesecake. This is her recipe with the addition of a cherry topping for a special Christmas dessert. There is something wonderful about the combination of mini-chocolate chips and tart cherry topping.  It is easy to make. The crust is a no-bake crust, and the filling is quick and easy. All you need is a springform pan.  It is best served cold with a cup of steaming coffee.

    cherry chocolate chip cheesecake

    cherry chocolate chip cheesecake
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    5 from 1 vote

    Lexi's Cherry Chocolate Chip Cheesecake

    There is something wonderful about the combination of mini-chocolate chips and tart cherry topping. It is easy to make. The crust is a no-bake crust, and the filling is quick and easy. All you need is a springform pan. It is best served cold with a cup of steaming coffee.
    Course Dessert
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 12
    Author Homemade Italian Cooking with Cara

    Ingredients

    • 1 ¾ cups graham cracker crumbs
    • ⅔ cup sugar
    • ⅓ cup butter melted
    • 3 8 ounce packages cream cheese, softened to room temperature
    • 3 eggs
    • 1 teaspoon vanilla
    • ¾ cup sugar
    • 1 ⅔ ’s cups mini-chocolate chip large chips will not work
    • 1 15 ounce can tart cherry pie filling

    Instructions

    • Pre-heat oven to 450 degrees
    • Make Crust: Spray a 9 inch springform pan with baking spray. Place springform pan on a baking sheet for easier handling.
    • Mix graham cracker crumbs and sugar in a bowl. Add melted butter and stir until all cracker crumbs are coated.
    • Press crumb mixture in pan, forming a crust 2 inches up the sides. Pack the crust down well with your hand.
    • Make filling: Beat cream cheese and sugar until well blended. Add eggs and vanilla and beat until fluffy and smooth.
    • Stir in by hand mini-chocolate chips. Pour filling on top of crust. Tap gently to remove any air bubbles.
    • Bake in oven for 10 minutes. Reduce temperature to 250 degrees and continue baking for 30 minutes longer. The center will slightly jiggle when done. Remove from oven and let completely cool on the counter to set.
    • Spread cherry pie filling over top. Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight.
    • Remove cake from springform pan, and serve.

     

     

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    Reader Interactions

    Comments

    1. Lisa

      December 30, 2015 at 8:52 am

      5 stars
      That was delicious!

      Reply

    Trackbacks

    1. Feast of the Seven Fishes: A Sicilian Christmas Eve Dinner • Homemade Italian Cooking says:
      December 17, 2016 at 10:18 am

      […] Last year we had 22 for the sit-down dinner, including my niece’s husband who experienced his first Feast of the Seven Fishes dinner and Cipolla family Christmas welcome. This year we will have 18 and plan to Facetime with two siblings who won’t make it in.  (Yes, I plan to set up a MacBook near the dining table so they can see what what we are eating and share in the Christmas Spirit.) We are trying one new idea on the menu – an Antipasto & Salad Bar with a side of Briolata (sausage & onion bread) as First Course.  It will be set up on another table and include lots of choices to design your own salad/antipasto. Dessert always includes Christmas cookies made at my sister’s Cookiepalooza Baking Party, and some from my Top Ten Italian Christmas Cookies cookbook. We also will have my niece’s fabulous Cherry Chocolate Chip Cheesecake. […]

      Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

    More about me →

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