Love & Chocolate ValentineTablescape
February 13, 2013 in Decorating, Holidays, My Recipes, Recipes, Table-scapes, Valentine's Day, Valentine's Day
If you have followed me for a while,
“ummmm, of course I HAD to do a tablescape for Valentine’s Day!!!” ;) :)
I wanted it to be simple, casual, & romantic
So I went with basic red, white, & pink.
I mixed them with some favorite dishes & some casual, plaid dish towels I LOVE from Target.
then I used food to make it romantic. ;)
We enjoyed Cherry Chocolate Cheesecake,
Homemade Pasta
Tuscan Herb, Parmesan Garlic Bread
How to Duplicate this Look:
- The hanging hearts are from my Heart Bouquet Post. You can find that {here}.
- The cake plates are from Target & Crate & Barrel.
- The Large bowls are from Walmart.
- The red baskets were only $3 from Target.
- The red plates were $1.50 for 4 from Walmart.
- The dish clothes were in a set of 2 from Target.
- The soup bowls are from Tia Pan Trading.
- The remaining dishes were from a combination of Walmart, D.I., & Ross.
- Recipes: Cherry Chocolate Cheesecake, here. Other recipes…soon to come ;)
Today I am going to share with you the Cherry, Chocolate, Cheesecake Recipe
It was so pretty, yummy, & perfect for Valentine’s Day…
It’s also a LOT easier than you would think.
Cherry Chocolate Cheesecake
- Crust:
- 2 c. chocolate cookie crumbs
- 3 Tbsp butter,melted
- Filling:
- 4 (8-oz.) pkg. cream cheese, softened
- 3 eggs
- 3/4 c. sugar
- 1/2 tsp, vanilla or almond extract
- 1/2 c. whipping cream
- 1 (21-oz.) can cherry pie filling
- Ganache Glaze:
- 1/2 c. whipping cream
- 1 ( 6-oz.) pkg. (1 cup) semisweet Chocolate chips
- Heat oven to 325 degrees F.
- In a medium bowl, combine crust ingredients; mix well. Press in bottom & 1 inch up sides of ungreased 10-inch springform pan.
- Beat cream cheese in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add sugar and extract; beat until smooth. Add 1/2 c. whipping cream; blend well.
- Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spread evenly. Carefully spoon 1 c. pie filling evenly over cream cheese layer. (reserve remaining pie filling for topping.) Spoon remaining cream cheese mixture evenly over pie filling.
- Bake at 325 degrees F. for 1 hr. 5 min. to 1 hr.15 min. or until center is set. Cool in pan on wire rack for 1 hr.
- Bring 1/2 c. whipping cream to a boil in small saucepan. Remove from heat. Stir in chocolate chips. until melted.
- Line cookie sheet with waxed paper. Remove paper. Remove sides of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down the sides. Refrigerate at least 3 hrs. or overnight. Serve topped with remaining pie filling.
- Hint:
- Make Ahead. Bake the cheesecake; let it cool and glaze it. Freeze it until the glaze is set. Wrap it tightly & freeze it for up to one month. Before serving, unwrap the cheesecake & thaw it in the refrigerator for four to six hrs.
I hope you enjoy it!
Tomorrow is Valentine’s Day & Snippet’s Birthday.
I have a HUGE surprise coming up to celebrate the occasion
so, I hope you will be here to join me…
I am soooo excited!
See you soon dear friends!!!
xo,



























































































