CHOCOLATE COVERED CHERRY CHEESECAKE RECIPE RECIPES
CHOCOLATE CHERRY CHEESECAKE RECIPE: HOW TO MAKE IT
My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas.
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 40 minutes
Prep Time 40 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.
Nutrition Facts : Calories 405 calories, FatContent 25g fat (12g saturated fat), CholesterolContent 113mg cholesterol, SodiumContent 266mg sodium, CarbohydrateContent 44g carbohydrate (29g sugars, FiberContent 1g fiber), ProteinContent 6g protein.
CHOCOLATE-CHERRY CHEESECAKE RECIPE - BETTYCROCKER.COM
Get ready for the “wow factor” when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it’s baking and chilling.
Provided by Betty Crocker Kitchens
Total Time 5 hours 50 minutes
Prep Time 35 minutes
Yield 16
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- 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.
- 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.
Nutrition Facts : Calories 470 , CarbohydrateContent 37 g, CholesterolContent 125 mg, FatContent 5 , FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 19 g, ServingSize 1 Serving, SodiumContent 280 mg, SugarContent 28 g, TransFatContent 1 1/2 g
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