Choc Cherry Cheesecake Cups Food

NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
• In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it's fully incorporated.
• Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it's fully incorporated.
• Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
• Enjoy!

CHOCOLATE CHERRY CHEESECAKE

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 combined. 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.

MINI CHERRY CHEESECAKES

Steps:

• Preheat oven to 350°. Combine crumbs and butter; press gently onto bottoms of 12 foil-lined muffin cups. In another bowl, combine cream cheese, sugar, lemon juice and vanilla. Add egg; beat on low speed just until combined. Spoon over crusts. , Bake until centers are almost set, 12-15 minutes. Cool completely. , For topping, drain cherries, reserving 1/2 cup juice in a saucepan; discard remaining juice. To reserved juice, add cherries, sugar, cornstarch and, if desired, food coloring. Bring to a boil; cook until thickened, about 1 minute. Cool; spoon over cheesecakes. Refrigerate, covered, at least 2 hours.

CHERRY CHEESE CUPCAKES

Steps:

• In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition. , Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely., Top with pie filling; garnish with mint if desired. Store in the refrigerator.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
• Beat cream cheese in a large bowl until smooth.
• Add eggs one at a time, beating well after each addition.
• Add sugar and almond extract; beat until smooth.
• Add 1/2 cup of the whipping cream; blend well.
• Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
• Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
• Spoon remaining cream cheese mixture over the pie filling layer.
• Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
• Cool in pan on a wire rack for 1 hour.
• Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
• Remove from heat and stir in the chocolate chips.
• Line a cookie sheet with waxed paper.
• Remove the sides of the springform pan.
• Place cheesecake on the paper lined cookie sheet.
• Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
• Chill for at least 3 hours or over night.
• Serve topped with the remaining pie filling.

INDIVIDUAL MINI CHERRY CHEESECAKE CUPS

Steps:

• Preheat oven to 350.
• Place 2 1/2 inch paper or foil liners in 24 muffin cups.
• For crust, combine dry cake mix and melted butter in large bowl.
• Beat at a low speed with an electric mixer for one minute (mixture will be crumbly).
• Divide mixture evenly in muffin cups (level but do not press).
• For filling, combine cream cheese, eggs, 3/4 cup sugar and vanilla extract in a medium bowl.
• Beat at medium speed with an electric mixer until smooth.
• spoon evenly into muffin cups.
• Bake at 350 for 20 minutes or until mixture is set.
• For topping, combine sour cream and 1/4 cup sugar in a small bowl.
• Spoon evenly over cheesecakes.
• Return to oven for 5 minutes.
• Let cool for 15 minutes.
• Garnish each cheesecake with cherry pie filling.
• Refrigerate until ready to serve.

CHERRY CHOCOLATE CHIP & CHUNK CHEESECAKE COOKIE CUPS

Steps:

• PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
• BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
• BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
• BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.

CHERRY-ALMOND CHEESECAKE COOKIE CUPS

Steps:

• Preheat oven to 325 degrees.
• Line a 12 count muffin tin with cupcake liners.
• Place 1 round of cookie dough in each lined cup.
• Bake for 10 minutes.
• Meanwhile beat cream cheese, sweetened condensed milk, egg and almond extract in a medum bowl until smooth.
• Pour 3 T.
• cream cheese mixture over each cookie in a cup.
• Bake for an additional 15 minutes or until set.
• Cool completely on a wire rack.
• Top with cherry pie filling and sprinkle with blanched almonds.
• Chill in the fridge for 1 hour.
• Garnish with chocolate curls.