Chocolate Cherry Cheesecake Bundt Cake

I love to bake during the holidays and I love cheesecake recipes.  I thought it would be fun to combine both into one cake.  Most of the time, I come up with baked goodies that are fast and easy to put together.  This Chocolate Cherry Cheesecake Bundt Cake is not one of those. It takes a little longer to prepare and bake but it is WELL WORTH THE EFFORT!This Chocolate Cherry Cheesecake Bundt Cake is layer upon layer of delicious tastes. It has a creamy center and rich, dark chocolate layers with both a white and dark chocolate glaze.

This cake is the perfect choice for one of those special entertaining occasions that will happen between now and the end of the year.  It would be the highlight of your Christmas dessert table and would make a wonderful ending to a special dinner party.This Chocolate Cherry Cheesecake Bundt Cake is layer upon layer of delicious tastes. It has a creamy center and rich, dark chocolate layers with both a white and dark chocolate glaze.

I have always loved chocolate covered cherries, chocolate cake, and cheesecake.  This delightful Chocolate Cherry Cheesecake Bundt Cake is a perfect combination of all three tastes in one delicious dessert.Look at the layers of this Chocolate Cherry Cheesecake Bundt Cake

Let’s get going on this Chocolate Cherry Cheesecake Bundt Cake.

The cake come together in several steps. I started by combining the butter and water and melting it in the microwave. Then I added the cocoa, the dark chocolate chips, and stirred it all together to make a nice thick chocolaty mixture which then combines with the eggs and the whisked flour mixture.Wet and dry ingredients for the cake

The cake is basically made of two batters.  One is a thick chocolate batter and the other is a sugar, sour cream cheesecake batter.  Both are scrumptious in flavor and will make the most amazing cake when combined.Two delicious layers make up this scrumptious cake.

To assemble the cake, start by melting some butter and placing it in the bottom of a spray and floured pan. I used Bake Ease to coat my pan. It has both oil and flour in one spray and makes preparing the pan easy.  Add a few tablespoons of brown sugar and then place the maraschino cherries in this sugary butter mixture.

You can also use normal cherries if you would like but you’ll need to make sure the cherries are pitted first.

Brown sugar and cherries in melted butter go in first.

Now it is time to add the layers.  Start with a chocolate batter layer.  Then add the cheesecake and cherry pie filling layers, being careful not to let those layers touch the sides of the pan. Finally, add the rest of the chocolate batter and smooth it out and make sure that it goes on the outside and inside of the bundt pan.

Four layers come together for this Cherry chocolate cheesecake Cake!

The cake goes into the oven for 50-60 minutes, until a tooth pick inserted into the cake comes out cleanly.  Let it sit in the pan for 10 minutes and then remove to a wire rack to cool completely while you make the glaze.Cherry chocolate cheesecake bundt cake cooling

I made two different glazes for this cake.  One uses powdered sugar and milk and the other is pure dark chocolate and milk. The both come together quickly and add both a sweet and a decadent taste to the glazes.  Once the Chocolate Cherry Cheesecake Bundt Cake has completely cooled and the glazes were made, I placed them each into icing bags and drizzled the cake with each one.  I added a few cherries to the top of the cake then then drizzled more icing over them.Drizzle the Chocolate Cherry Cheesecake Bundt Cake with two different glazes

Special, delicious and amazingly to see when cut, this Chocolate Cherry Cheesecake Bundt Cake will be a hit with your guests. The cake is moist and rich and decadent with a velvety smooth inner layer.. This Chocolate Cherry Cheesecake Bundt Cake is layer upon layer of delicious tastes. It has a creamy center and rich, dark chocolate layers with both a white and dark chocolate glaze.

Cutting into this amazing cake gives you the surprise layers of chocolate, cherries and cheesecake.  It is not only delicious to eat, but pretty on the eyes. You know the saying “you eat with your eyes first?” Nothing could be a better example of this than this delicious Chocolate Cherry Cheesecake Bundt Cake.Take a bite of this Chocolate Cherry Cheesecake Bundt Cake

Your party guests will be asking for this recipe, I promise. Every bite of this Chocolate Cherry Cheesecake Bundt Cake is a match made in chocolate, cherry cheesecake heaven.  Chocolate Cherry Cheesecake Bundt Cake

This is a cake that will rival any in your recipe arsenal.  I guarantee that it will become a family favorite for years to come.

For more delicious desserts, please visit my Sweet Endings Board on Pinterest.

Do you have a favorite dessert that you save for those really special occasions? What is your recipe?

Chocolate Cherry Cheesecake Bundt Cake
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • Cake
  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • 1 tsp. pink sea salt
  • 1 tsp. baking soda
  • 1 cup water
  • 6 oz unsalted butter
  • ⅓ cup cocoa powder, preferably Dutch-processed
  • 6 oz dark chocolate chips
  • ½ cup sour cream, room temperature
  • 2 eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 1-1/2 Tbsp. unsalted butter, melted
  • 2 Tbsp. brown sugar
  • 16 maraschino cherries, drained, plus a few extra to decorate the top.
  • ¾ cup cherry pie filling
  • Cheesecake Filling
  • 2 – 8 oz. packages cream cheese
  • ½ cup + 2 Tbsp. granulated sugar
  • 1 tsp. pure vanilla extract
  • 3 Tbsp. all-purpose flour
  • 1 egg
  • Glazes
  • ½ cup powdered sugar, sifted
  • 1 Tbsp. skim milk
  • and
  • ½ cup of dark chocolate bits
  • 1 Tbsp skim milk
Instructions
  1. Preheat the oven to 350℉. Spray a Bundt pan with baking spray and flour. Set aside.
  2. Cake batter layer
  3. In a large bowl, whisk together the flour, granulated sugar, salt and baking soda. Set aside
  4. Combine the water and butter in a microwave safe bowl. Heat until the butter has melted - about 2-3 minutes. Add the cocoa powder, and stir until no lumps remain. Add in the chocolate chips, heat again for about 20 seconds until the chocolate has melted and the sauce is smooth. Stir in the eggs.
  5. Combine the chocolate sauce with the whisked dry ingredients, stir to combine.
  6. To make the cheesecake filling:
  7. In the bowl of a stand mixer, beat the cream cheese, sour cream, granulated sugar and vanilla until the mixture is light and fluffy. Add in the flour and egg and beat until smooth.
  8. Making the cake.
  9. Pour 1½ tbsp melted butter into the bottom of the prepared pan. Sprinkle 2 tbsp brown sugar evenly over the melted butter. Place 2 maraschino cherries into each well of the pan.
  10. Pour ⅔ of the prepared chocolate batter on top of the cherries and smooth with a large spoon. Add the cheese cake filling into the center of the batter, being careful not to touch the edges of the pan. Spoon the cherry pie filling on top of the cheesecake filling, again being careful not to touch the edges.
  11. Pour the remainder of the chocolate batter into the pan making sure that both the inside and outside of the batter is well coated with the chocolate so that the outside of the cake will be all dark looking when done. Bake for 45-55 minutes until a toothpick inserted into the center comes out cleanly. Cool on a wire rack for 10 minutes, then remove the cake and cool completely.
  12. Glaze
  13. Glaze 1:In a small bowl, combine the powdered sugar and skim milk and whisk until the glaze is smooth.
  14. Glaze 2: Add the dark chocolate chips and skim milk to a microwave safe bowl and heat for 1 minute. Stir until smooth.
  15. Place the glazes into icing bags and drizzle the cake. Add a few more Maraschino cherries, drizzle a bit more and then let the glaze set and serve. Enjoy!
  16. Note: some readers say they cannot print out this recipe. I have included it below the recipe card. You may be able to highlight it and print that way.
A few readers have told me they cannot print out the recipe on the recipe card.  Here is the Recipe for those that cannot print it out from the recipe card. You might be able to highlight this text and print this way.

Cake

2 cups all-purpose flour
1½ cups granulated sugar
1 tsp. pink sea salt
1 tsp. baking soda
1 cup water
6 oz unsalted butter
⅓ cup cocoa powder, preferably Dutch-processed
6 oz dark chocolate chips
½ cup sour cream, room temperature
2 eggs, lightly beaten
1 tsp. pure vanilla extract
1-1/2 Tbsp. unsalted butter, melted
2 Tbsp. brown sugar
16 maraschino cherries, drained, plus a few extra to decorate the top.
¾ cup cherry pie filling
Cheesecake Filling
2 – 8 oz. packages cream cheese
½ cup + 2 Tbsp. granulated sugar
1 tsp. pure vanilla extract
3 Tbsp. all-purpose flour
1 egg
Glazes
½ cup powdered sugar, sifted
1 Tbsp. skim milk
and
½ cup of dark chocolate bits
1 Tbsp skim milk

  1. Preheat the oven to 350℉. Spray a Bundt pan with baking spray and flour. Set aside.
  2. Cake batter layer
  3. In a large bowl, whisk together the flour, granulated sugar, salt and baking soda. Set aside
  4. Combine the water and butter in a microwave safe bowl. Heat until the butter has melted – about 2-3 minutes. Add the cocoa powder and stir until no lumps remain. Add in the chocolate chips, heat again for about 20 seconds until the chocolate has melted and the sauce is smooth. Stir in the eggs.
  5. Combine the chocolate sauce with the whisked dry ingredients, stir to combine.
  6. To make the cheesecake filling:
  7. In the bowl of a stand mixer, beat the cream cheese, granulated sugar and vanilla until the mixture is light and fluffy. Add in the flour and egg and beat until smooth.
  8. Making the cake.
  9. Pour 1½ tbsp melted butter into the bottom of the prepared pan. Sprinkle 2 tbsp brown sugar evenly over the melted butter. Place 2 maraschino cherries into each well of the pan.
  10. Pour ⅔ of the prepared chocolate batter on top of the cherries and smooth with a large spoon. Add the cheese cake filling into the center of the batter, being careful not to touch the edges of the pan. Spoon the cherry pie filling on top of the cheesecake filling, again being careful not to touch the edges.
  11. Pour the remainder of the chocolate batter into the pan making sure that both the inside and outside of the batter is well coated with the chocolate so that the outside of the cake will be all dark looking when done. Bake for 45-55 minutes until a toothpick inserted into the center comes out cleanly. Cool on a wire rack for 10 minutes, then remove the cake and cool completely.
  12. Glaze
  13. Glaze 1:In a small bowl, combine the powdered sugar and skim milk and whisk until the glaze is smooth.
  14. Glaze 2: Add the dark chocolate chips and skim milk to a microwave safe bowl and heat for 1 minute. Stir until smooth.
  15. Place the glazes into icing bags and drizzle the cake. Add a few more Maraschino cherries, drizzle a bit more and then let the glaze set and serve. Enjoy!
  16. Note: some readers say they cannot print out this recipe. I have included it below the recipe card. You may be able to highlight it and print that way.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission, but the price will be the same for you. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

  21 comments for “Chocolate Cherry Cheesecake Bundt Cake

  1. Lori
    02/01/2018 at 9:32 pm

    Your recipe does not indicate where the sour cream and beaten eggs go…I put them in the chocolate batter… we will see how it turns out

    • Carol
      02/01/2018 at 10:13 pm

      Hi Lori. In the recipe card it shows them in the cheesecake filling layer this way: In the bowl of a stand mixer, beat the cream cheese, sour cream, granulated sugar and vanilla until the mixture is light and fluffy. Add in the flour and egg and beat until smooth. Hppe this helps Carol

      • Cindy Gullo
        03/17/2018 at 2:38 pm

        Still does not indicate where the sour cream goes. In the cake batter or cream cheese mixture? I’m in the middle of making this. I hope you answer NOW

        • Carol
          03/17/2018 at 3:01 pm

          Hi Cindy. The sour cream is part of the the cheesecake filling:
          In the bowl of a stand mixer, beat the cream cheese, sour cream, granulated sugar and vanilla until the mixture is light and fluffy. Add in the flour and egg and beat until smooth. Carol

          • Cindy Gullo
            03/17/2018 at 4:05 pm

            Whew! That’s where I put it. It is taking way longer than 55 minutes to bake. Thank you.

          • Carol
            03/17/2018 at 6:05 pm

            My pleasure Cindy. It ends up being a big cake, but it took 55 minutes for me. The center needs to be somewhat creamy and cooking too long might dry it out. Carol

  2. Tara Taylor
    11/27/2017 at 12:14 am

    Another question: In your blog portion of this post, you indicate that the sour cream is incorporated into the cream cheese batter but in the instructions, it says to add the sour cream to the chocolate batter. I followed the instructions as opposed to the blog portion. I hope it turns out and that I guessed right on that. I am taking it to a potluck tomorrow night. Thanks for your post. The pictures look wonderful!

    • Carol
      11/27/2017 at 10:46 am

      Hi Tara, I apologize for not noticing my typos in the recipe instructions. This is a very complicated recipe and no matter how many times I proof read it, I seem to make a mistake. I think it is right now. I went through the post again making sure that the blog section and instructions on the recipe card match. I hope that your cake turned out well. Thanks for alerting me to my mistakes. Carol

  3. Tara Taylor
    11/26/2017 at 10:23 pm

    Giving this a try tonight and realized that the first measurement of flour isn’t mentioned in the directions. I am assuming the 2 cups are whisked together with the sugar, salt and baking soda. Wish me luck! It sure looks divine in your pictures.

    • Carol
      11/27/2017 at 10:45 am

      Hi Tara, Yes this is correct. Sorry for the confusion. Carol

  4. Doris McGill
    10/10/2017 at 10:36 pm

    So AWSOME!!! I am going to play with the recipe to find a way to make it sugar free. We are trying to renovate our old eating habits and not miss out on great flavor.

    • Carol
      10/11/2017 at 10:31 am

      Hi Doris, Let me know what you come up with for adaptations to it. I’m also trying to really limit sugar. Carol

  5. Michele
    02/12/2017 at 9:21 pm

    it’s in the oven and looks ravishing!!!

    • Carol
      02/13/2017 at 3:29 pm

      I hope you enjoy it Michelle. Carol

  6. Sue Wiseman
    12/19/2016 at 7:38 pm

    OK, keep your fingers crossed for me. I’m going to make it. It looks beautiful and my hubby says that is all I care about “It has got to be pretty” 🙂

    • Carol
      12/19/2016 at 7:42 pm

      LOL. I always say that we eat with our eyes first! Carol

  7. Kelly
    12/18/2016 at 2:03 pm

    When all done being served for the evening can the cake be left out in a storage container or does it have to be refrigerated

    • Carol
      12/18/2016 at 3:42 pm

      I kept mine in an air tight container for a few days. Longer than that, it would be better in the fridge. Carol

  8. Sherri Anderson
    11/19/2016 at 1:22 pm

    Why can’t I print out the entire recipe. The only thing that prints is the first 12 ingredients then nothing else and I can’t find where to print out the directions. Unless I’m doing something wrong this makes this site useless to me. If possible, please e-mail me a complete printable recipe and/or let me know what I’m doing wrong. Thanks for your help

    • Sherri Anderson
      11/19/2016 at 1:23 pm

      My computer already has the PDF program

      • Carol
        11/19/2016 at 1:38 pm

        Hi Sherry. I will email you the recipe. I just tried to print it on several browsers and it worked fine on all of them except for Chrome. The ad in the recipe card may be preventing it on that browser. I’ll talk to my ad provider about it. I’ll send you the recipe via email. Thanks for letting me know. Carol

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