Cherry Mash Cheesecake is a delightful combination of creamy cheesecake, chocolate, and cherries that will make your taste buds dance. The rich dessert is perfect for any occasion and is sure to impress your friends and family with its luscious layers and sweet flavors.
When it comes to ingredients, feel free to swap the chocolate wafers for graham crackers if that’s what you have on hand, but know that the taste will alter a bit. If you’re looking for a gluten-free option, there are gluten-free chocolate wafers available in stores. For those with nut allergies, just leave out the peanuts—there’s plenty of flavor to enjoy without them. Quality matters too; choosing fresh maraschino cherries can make a difference in flavor, so snag a jar that looks appealing.
Cheesecake
Cherry Mash Cheesecake Recipe
Ingredients
- 2 cups chocolate wafers, crushed
- 1/2 cup butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 3 eggs
- 1/2 cup sour cream
- 3 teaspoons vanilla extract
- 1 1/2 cups mini chocolate chips
- 1 1/2 cups maraschino cherries, chopped
- 1 cup peanuts, chopped
Instructions
- In a small bowl, combine 2 cups of crushed chocolate wafers and 1/2 cup of melted butter; mix well until fully combined.
- Press the mixture onto the bottom of a greased 9-inch springform pan, ensuring it’s evenly distributed.
- Bake the crust at 350 degrees Fahrenheit for 10 minutes, then cool it on a wire rack.
- In a large mixing bowl, beat together 3 (8 ounce) packages of softened cream cheese, 3/4 cup of sugar, and 1/4 cup of all-purpose flour until smooth and creamy.
- Add 3 eggs, 1/2 cup of sour cream, and 3 teaspoons of vanilla extract; beat on low speed just until combined, being careful not to overmix.
- Gently stir in 1 1/2 cups of mini chocolate chips, 1 1/2 cups of chopped maraschino cherries, and 1 cup of chopped peanuts until evenly distributed.
- Pour the cream cheese mixture into the cooled crust, spreading it out evenly.
- Bake at 325 degrees Fahrenheit for 1 hour, or until the center is almost set.
- Once baked, cool the cheesecake on a wire rack for 10 minutes, running a knife around the edge of the pan to loosen it.
- Let it cool for 1 hour longer at room temperature, then refrigerate overnight to allow it to set properly.
- Remove the side of the springform pan and refrigerate any leftovers.
Part of our Homemade Cheesecake Recipes collection — Part 2 of 3:
If you’re in the mood for something equally indulgent, try the Chocolate and Peanut Butter Fudge Cheesecake. The recipe is rich and creamy, combining two beloved flavors that will surely satisfy your sweet cravings.