Chocolate-Cherry Cheesecake

(22)
  16 reviews
  • 35 min prep time
  • 5 hr 50 min total time
  • 10 ingredients
  • 16 servings

Ingredients

Crust

2
cups chocolate cookie crumbs
3
tablespoons butter, melted

Filling

4
packages (8 oz each) cream cheese, softened
3
eggs
3/4
cup sugar
1/2
teaspoon almond extract
1/2
cup whipping cream
1
can (21 oz) cherry pie filling

Glaze

1/2
cup whipping cream
1
cup semisweet chocolate chips (6 oz)

Directions

  1. 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
  2. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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