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Cherry Chocolate Cheesecake

Cherry Chocolate Cheesecake

Cherry Chocolate Cheesecake Recipe
Dessert, Cheese, Cake, Chocolate, Pie, Cheesecake, Cream, Filling, Cookie, Crust, Cherry, Real
Cooks in    Serves 16 servings
  • 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.

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