CHOCOLATE-CHERRY CHEESECAKE
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 By Betty Crocker Kitchens
Categories Dessert
Time 5h50m
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, Carbohydrate 37 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 1 1/2 g
CHOCOLATE CHERRY CHEESECAKE
My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas.
Provided by Taste of Home
Categories Desserts
Time 1h40m
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 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.
Nutrition Facts : Calories 405 calories, Fat 25g fat (12g saturated fat), Cholesterol 113mg cholesterol, Sodium 266mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 6g protein.
CHOCOLATE-CHERRY CHEESECAKE BARS
I've had this recipe longer than I can remember. I like to make it for Valentine's Day and Christmas. The pretty bars also look festive for a party or shower.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 bars.
Number Of Ingredients 12
Steps:
- Place the flour, brown sugar and butter in a food processor; cover and process until fine crumbs form. Stir in walnuts. Set aside 3/4 cup for topping. , Press remaining crumb mixture onto the bottom of an ungreased 8-in. square baking dish. Bake at 350° for 10 minutes or until set., Meanwhile, in a small bowl, beat the cream cheese, sugar and cocoa until smooth. Add the egg, milk and vanilla; beat on low speed just until combined. Stir in chopped cherries. Pour over crust; sprinkle with reserved crumb mixture. , Bake for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. , Cut into bars; top each with a cherry half. Store in the refrigerator.
Nutrition Facts :
CHERRY CHEESECAKE BROWNIES
The delicious combination of chocolate and cherry cheesecake swirled up into a brownie that your family and friends will love, and they can be made gluten-free to boot! Serve them warm or cold and store leftovers in the refrigerator.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h50m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Melt butter in the microwave, about 1 minute. Stir in sugar and cocoa powder. Blend in eggs one at a time using an electric mixer; add vanilla extract. Combine flour (see Cook's Note), baking powder, and salt in a small bowl and add to batter. Mix until well combined and pour into the prepared baking pan. Level with a knife or spatula.
- Beat together cream cheese, sugar and 1 egg in a second bowl until smooth. Dollop the cream cheese mixture on top of the brownie batter.
- Separate cherries from the the jelled filling and dollop them over the cream cheese mixture, saving leftover jelly for another use if desired. Swirl together using a knife.
- Bake in the preheated oven until brownies are set and edges pull away from the sides of the pan, 35 to 45 minutes. Remove from oven and cool thoroughly before cutting into bars.
Nutrition Facts : Calories 326 calories, Carbohydrate 43 g, Cholesterol 92.5 mg, Fat 16.6 g, Fiber 1.9 g, Protein 4.2 g, SaturatedFat 9.9 g, Sodium 183.1 mg, Sugar 26.4 g
CHOCOLATE CHERRY CHEESECAKE
This easy no-bake Chocolate Cherry Cheesecake takes just 15 minutes to prep and serves up 16 slices, making it the ideal dessert recipe for a party.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h45m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Mix Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Spread contents of 1 Fruit Pouch onto bottom of crust.
- Pour milk into medium mixing bowl. Add both Filling Mixes; beat with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Remove 1 cup filling mixture; blend with melted chocolate. Add to remaining filling mixture; mix well. Spoon into crust. Top with contents of remaining Fruit Pouch.
- Refrigerate at least 1-1/2 hours or until firm. To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan.
Nutrition Facts : Calories 440, Fat 17 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 5 mg, Sodium 630 mg, Carbohydrate 66 g, Fiber 2 g, Sugar 45 g, Protein 5 g
NO-BAKE CHOCOLATE-CHERRY CHEESECAKE
Here's our luscious no-bake cheesecake version of classic Black Forest cake, made with chocolate, cream cheese and cherry pie filling.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese, chocolate and sugar in large bowl with mixer until blended. Whisk in 2 cups COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours.
- Spoon remaining COOL WHIP around edge of cheesecake; fill center with pie filling.
Nutrition Facts : Calories 450, Fat 27 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 60 mg, Sodium 260 mg, Carbohydrate 48 g, Fiber 2 g, Sugar 36 g, Protein 5 g
NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY
Here's what you need: chocolate graham cracker crumbs, packed brown sugar, butter, salt, cream cheese, vanilla extract, heavy whipping cream, white sugar, cocoa powder, salt, cherry pie filling
Provided by Hannah Williams
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
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 CAKE III
A must for chocoholics, very moist and fudgy, yet oh so simple to bake.
Provided by Jan
Categories Desserts Cakes Cake Mix Cake Recipes Chocolate Cake
Yield 18
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
- In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
- Bake for 25 to 30 minutes, or until it tests done. Cool.
- In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.
Nutrition Facts : Calories 287.8 calories, Carbohydrate 47.5 g, Cholesterol 29.5 mg, Fat 11.2 g, Fiber 1.4 g, Protein 3.1 g, SaturatedFat 4.9 g, Sodium 276.3 mg, Sugar 27.4 g
CHOCOLATE CHERRY CHEESECAKE
A wonderful combination of cherries and chocolate in a rich cheese cake. The glaze on this cheese cake is ganache, one of the easiest and prettiest finishes for cake and cools to a beautiful seamless gloss. You can buy chocolate cookie crumbs in the bakery aisle or crush your own chocolate wafers for the crust.
Provided by Karen From Colorado
Categories Cheesecake
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 550.2, Fat 39.6, SaturatedFat 23.4, Cholesterol 148, Sodium 306.5, Carbohydrate 44.9, Fiber 0.8, Sugar 15.3, Protein 8
CHOCOLATE COVERED CHERRY CHEESECAKE
Love cheesecake? Love chocolate and dark, sweet cherries? Oh boy, have we got a recipe for you! Bonus: Prep time for this cheesecake is just 10 minutes.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and butter in 13x9-inch pan until blended; press onto bottom of pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and cherries; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 min.; cool. Drizzle cheesecake with melted chocolate.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
DARK CHOCOLATE COVERED CHERRY CHEESECAKE
An original recipe, created by my husband, Daniel. This intensely rich and decadent dark chocolate cheesecake is pebbled with tart, dried Bing cherries. I doubt you've ever tasted anything quite like it!
Provided by DanielsWife
Categories Cheesecake
Time 2h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- For Crust: Preheat oven to 350 degrees.
- Lightly butter a 9 inch springform pan.
- Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
- Bake for 10 minutes, then remove from oven.
- Reduce oven temperature to 325 degrees.
- For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
- Meanwhile, whip cream cheese until light and fluffy.
- Add sugar, and blend at medium-high speed until smooth and creamy.
- Blend in eggs, one at a time. Beat until fluffy.
- Add vanilla extract, and whip to combine.
- Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
- Gently stir in the melted chocolate, just until combined.
- Carefully stir in the dried cherries.
- Pour filling into room temperature crust.
- Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
- Bake 1 1/2 hours at 325 degrees, or until center is just set.
- Remove from oven, and allow to cool about 5 minutes.
- Run a knife around the edge of the cheesecake. Do not remove the springform pan.
- Cover, and chill overnight.
- Enjoy!
Nutrition Facts : Calories 621.1, Fat 54.8, SaturatedFat 31.7, Cholesterol 192.7, Sodium 388, Carbohydrate 32.4, Fiber 4.7, Sugar 23.3, Protein 11.6
CHOCOLATE CHERRY CHEESECAKE
Make and share this Chocolate Cherry Cheesecake recipe from Food.com.
Provided by Anne Edgell
Categories Cheesecake
Time 20h20m
Yield 1 cake
Number Of Ingredients 10
Steps:
- For Crust: Combine chocolate wafer crumbs and melted butter or margarine; press onto bottom of 9 inch spring form pan.
- Bake at 350: F. for 10 minutes.
- Cool.
- NOTE: You can also use a ready made chocolate wafer crust. For Cheesecake; Soften gelatin in water; stir over low heat until dissolved.
- Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended.
- Gradually add gelatin, mixing until blended.
- Fold in remaining ingredients; pour over crust. Chill until firm.
- Pour cherry pie filling over top of cheesecake. Cut and serve.
Nutrition Facts : Calories 4566.8, Fat 297.2, SaturatedFat 169.2, Cholesterol 919.7, Sodium 2750.4, Carbohydrate 439.2, Fiber 12.7, Sugar 198.1, Protein 53.1
CHOCOLATE CHERRY CHEESECAKE II
Make and share this Chocolate Cherry Cheesecake II recipe from Food.com.
Provided by MirandaLee
Categories Cheesecake
Time P1DT2h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine chocolate wafer crumbs and butter.
- Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides.
- Chill.
- Preheat oven to 325 degrees F.
- Combine over hot (not boiling) water, chocolate chips and heavy cream.
- Stir until morsels are melted and mixture is smooth.
- Set aside.
- In large bowl, combine cream cheese and sugar, beating untl creamy.
- Add eggs, one at a time, beating well after each addition.
- Add chocolate mixture, cherry liqueur, and vanilla, mix until blended.
- Pour into prepared crust.
- Bake at 325 degrees F. for 60 minutes.
- Turn oven off.
- Let stand in oven with door ajar 1 hour.
- Remove, cool completely.
- Chill 24 hours.
- Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.
- Decorate edge with whipped cream, if desired.
Nutrition Facts : Calories 457.7, Fat 33.7, SaturatedFat 19.8, Cholesterol 130.2, Sodium 245.6, Carbohydrate 36.9, Fiber 1.9, Sugar 19.4, Protein 6.2
INSTANT POT® CHOCOLATE CHERRY CHEESECAKE
This decadent chocolate cherry cheesecake is made extra creamy by using Greek yogurt. The crust is prebaked and the cheesecake is then steamed in the Instant Pot®.
Provided by thedailygourmet
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 9h40m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
- Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
- Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
- Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
- Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.
Nutrition Facts : Calories 444.8 calories, Carbohydrate 41 g, Cholesterol 117.3 mg, Fat 28.9 g, Fiber 1.5 g, Protein 8.5 g, SaturatedFat 16.7 g, Sodium 332.1 mg, Sugar 27.6 g
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