Re: is this a recipe that was in a pillsbury magazine
The Chocolate-Cherry Cheesecake recipe was in the November 2006 Pillsbury Classic Cookbooks recipe magazine, issue number 309, on page 50.
Here’s the recipe, but check out the Magazines and Cookbooks page on to order back issues of the magazine.
Chocolate-Cherry Cheesecake
Crust
2 cups chocolate cookie crumbs
3 tablespoons butter, melted
Filling
4 packages (8 oz each) cream cheese, softened
3 eggs
¾ cup sugar
½ teaspoon almond extract
½ cup whipping cream
1 can (21 oz) cherry pie filling
Glaze
½ cup whipping cream
1 cup semisweet chocolate chips (6 oz)
1. Heat oven to 325°.
In medium bowl, combine crust ingredients; mix well.
Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
2. In large bowl, beat cream cheese with electric mixer on medium speed until smooth.
Add 1 egg at a time, beating well after each addition.
Beat in sugar and almond extract until smooth.
Add 1/2 cup whipping cream; blend well.
3. Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
4. Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
5. In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
6. Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side.
Refrigerate at least 3 hours or overnight.
Serve topped with remaining pie filling. 16 servings
