Black Forest Cream Cheese Cake Food

BLACK FOREST CREAM CHEESE CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 13X9 inch baking dish.
• 2. Pour cake mix into mixing bowl and mix according to directions on the box. Once mixed..pour batter into the baking pan and set aside.
• 3. CREAM CHEESE FILLING: Put softened cream cheese in a small mixing bowl, and add sugar, egg and vanilla and mix with hand mixer until smooth, about 1-2 minutes. Use a large spoon and make 15 different dollops of cream cheese mixture over the entire cake batter. Try to place each one so that when cutting the cake you will get cheesecake in each piece (which is a total of 15 pieces, BUT,if you like larger pieces of cake, then you will only do 12 dollops). Now follow by taking about 3-4 cherries from the pie filling and place near the cheesecake mixture, do this 12-15 times on the cake batter. Bake in oven for a good 40 minutes...watch carefully as not to end up burning. My edges seemed dark when I took it out of the oven, but, once it cooled..it was fine. *Cool cake completely.
• 4. You have two options here...*if you want it so that all the cake has frosting..then invert cake after it has cooled in the pan for about 10 minutes, then allow to cool completely before frosting. If you want to serve cake from the baking dish..I always use a glass baking dish so you can see the cake...then cool cake in pan completely before frosting.
• 5. Frost cake with either Cool whip or Fresh Whipping Cream..then pour 1 can cherry pie filling over entire cake. (You will have some leftover from not using all in the batter.)
• 6. CUPCAKES: When making this into cupcakes...make cake as directed, put a small amount of batter in the bottom of the cupcake liner in the muffin tin, then take a small spoonful of cheesecake filling and put ontop of cake batter, now add two cherries with a tiny bit of glaze next, and then cover with more cake batter filling cupcake liner until about 2/3 full...not more than 3/4 full. Otherwise it will over flow on the pan and have a Mushroom top. Bake about 20 minutes..remove and cool completely, frost with cool whip or whipping cream...(use a decorator's tip to make a swirl if you would like..this is what I do), now take the pie filling and spoon out two cherries with some glaze and drizzle over whipping cream. (When making the cupcakes you will probably only need 1 can of pie filling..I get the pie filling that has EXTRA cherries in it.)
• 7. Keep cake or cupcakes refrigerated until ready to serve.
• 8. ALSO...take note of the picture above..I used a different technique when adding the cheesecake mixture onto the batter, I added the dollops and then used a knife and swirled the dollops in the batter....which is fine, but it ended up more flat than normal..in just leaving in dollops, and not swirling it will be in more of a clump of cheesecake per piece. Do it either way...each time I make this cake, I am doing something different...it is just the way my mind works..lol!

PHILADELPHIA BLACK FOREST CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.

BLACK FOREST CREAM CHEESE CAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside., In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk., Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers. , Bake at 375° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers.

BLACK FOREST CAKE WITH WHIPPED CREAM FROSTING

Steps:

• For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
• In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
• For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
• For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
• To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
• Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.

BLACK FOREST CHEESECAKE

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan.
• Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside.
• Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust.
• Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet.
• Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
• Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving.

BLACK FOREST-STUFFED CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package.
• Meanwhile, mix cream cheese, egg and sugar until blended.
• Reserve 3/4 cup pie filling for garnish. Spoon 2 Tbsp. cake batter into each of 24 paper-lined muffin cups. Top each with 1 Tbsp. each of the cream cheese mixture and remaining pie filling. Cover with remaining cake batter.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 5 min. Remove from pans to wire racks; cool completely.
• Top cupcakes with COOL WHIP and remaining pie filling just before serving.