Ghirardelli Very Cherry Chocolate Cheesecake Recipe
This cheesecake is pure indulgence people—rich Ghirardelli chocolate in the filling and a glossy cherry topping that sets just right!For Ghiradelli's version, I use full-fat cream cheese and bring it to room temp so it mixes smooth without lumps—cold cream cheese will fight you.Let the cheesecake cool in the oven with the door cracked—it helps prevent cracks without needing a water bath.The cherry topping should cool completely before spreading it on so it doesn’t sink into the surface or turn cloudy.Use a springform pan with parchment on the bottom to help it release without sticking or tearing.
Servings: 8
Ingredients
- 8 cups Ghirardelli Chocolate Chips
- 5 large Eggs
- 3 tbsp All-purpose Flour
- 1 tsp Almond Extract
- 1 can Cherry Pie Filling
- 1 cup Unsalted Butter
- 1/2 cup Sugar
- 1 package Cream Cheese 16 oz.
- 5 oz. Dark Chocolate optional for garnish
Instructions
- Preheat your oven to 325°F and lightly grease a springform pan.
- This will create a non-stick surface for your cheesecake.
- In a large bowl, mix the cream cheese and sugar until smooth, then add in the flour and almond extract.
- Ensure everything is well combined.
- Add eggs one at a time to your mixture, blending after each addition.
- This step provides the cheesecake with a creamy texture.
- Melt the butter and half of the Ghirardelli chocolate chips, then fold into the mixture.
- This adds a rich chocolate flavor.
- Pour half of the batter into the pan, spread a layer of cherry pie filling, and top with the remaining batter.
- The cherry filling adds a burst of fruity flavor.