Black Bottom Cheesecake with Chocolate and Cherry

Black Bottom Cheese Cake with Chocolate and Cherry

This crave worthy Black Bottom Cheesecake has a decadent base of chocolate ganache and a kiss of cherry swirled into the creamy sweet cheese filling.

Black Bottom Cheesecake with Chocolate and Cherry 

Print This Recipe Total time Yield 10–12Published

This cheesecake, once cooled can be left in the springform pan, wrapped in plastic and refrigerated for up to three days. Let stand at room temperature for 20 minutes before unmolding as directed.

Black Bottom Cheese Cake with Chocolate and Cherry


  • 5 ounce ground chocolate wafer cookies (about 1 cup or 25 Nabisco wafers)
  • 2 tablespoon unsalted butter (melted)
  • 1 3/4 cup granulated sugar (divided)
  • 2/3 cup whipping cream
  • 8 ounce semisweet chocolate (chopped)
  • 6 ounce pitted cherries (fresh or frozen and thawed)
  • 1 tablespoon freshly squeezed lemon juice
  • 32 ounce cream cheese (at room temperature)
  • 1 pinch kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs


Preheat the oven to 350 degrees F. Wrap exterior of a 9‑inch springform pan (including base) in a double layer of foil; set aside.

Make the crust: Stir together chocolate wafer crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of prepared foil-wrapped pan. Bake in the heated oven until set, about 10 minutes. Let springform pan cool on a wire rack. Reduce oven temperature to 325 degrees F.

Make the ganache: Heat the cream in a small saucepan set over medium-high heat until bubbles begin to vigorously form at the edge of the pan. Remove from heat; add chocolate (do not stir). Let stand 5 minutes, then stir until smooth, returning it to very low heat if necessary. Pour chocolate ganache evenly over the bottom of the cooled crust. Chill ½ hour and up to overnight before continuing.

Make the cherry puree: Meanwhile puree the cherries in a food processor or blender until very smooth. Press puree through a fine mesh sieve into a small saucepan; discard solids. Stir in 2 tablespoons sugar and lemon juice. Bring the mixture to a boil, stirring often. Remove from heat and set aside to cool.

Make the filling: Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; blend on medium speed until fluffy, about 3 minutes. Lower the speed and add remaining 1 ½ cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Using a rubber spatula, mix in the eggs one at a time until well combined (but do not over mix). Carefully dollop the cream cheese filling over crust, making sure not to disturb the chocolate ganache layer. Smooth the top carefully. 

Drop cherry sauce by the teaspoon in various spots evenly around the top. With a wooden skewer or toothpick, swirl sauce into filling, making an attractive pattern on top. Take care not to push the wooden skewer or toothpick deeply enough into the cherry and cream cheese to disturb the chocolate ganache bottom. Experiment, making a pretty pattern. Don’t worry if you don’t use all the sauce, there is no right or wrong way.

Set filled springform pan inside a large, shallow roasting pan. Transfer to oven. Carefully add hot water into roasting pan to reach halfway up sides. Bake until cake is set but still slightly wobbly in center, 60 to 70 minutes.

Transfer cake pan to wire rack; let cake cool completely. Refrigerate, from 6 hours to overnight. Before unmolding, run a warm, wet knife blade around edge of cake. Slice into wedges for serving, wiping the knife clean with warm water after every slice of the knife. Serve immediately.