Organic Double Chocolate Cherry Cheesecake Food

CHOCOLATE CHERRY CHEESECAKE

Chocolate Cherry Cheesecake image

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

Ingredients

2 cups chocolate wafer crumbs (about 32 wafers)
6 tablespoons butter, melted
CHEESECAKE:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs
4 ounces white baking chocolate, melted and cooled
2 teaspoons vanilla extract
1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered
1/2 cup chopped pecans
TOPPING:
3 ounces semisweet chocolate, chopped
2 tablespoons butter
1-1/2 teaspoons shortening, divided
1/2 ounce white baking chocolate

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.

DOUBLE CHERRY CHEESECAKE

Double Cherry Cheesecake image

This big cheesecake is so easy to make and it tastes so good...you won't believe that you baked it...I dare you...try it...you'll like it...

Provided by Baby Kato

Categories Cheesecake

Time 6h40m

Yield 20 serving(s)

Number Of Ingredients 10

Ingredients

2 cups graham cracker crumbs (or favourite cookie crumbs)
6 tablespoons butter or 6 tablespoons margarine, melted
2 (21 ounce) cans cherry pie filling, divided
4 (8 ounce) packages cream cheese (at room temperature)
1 1/3 cups white sugar
3 tablespoons flour
2 teaspoons vanilla extract
4 large eggs (plus)
2 egg yolks
1 cup sour cream

Steps:

Preheat oven to 350 degrees.
Place rack in lower third of oven.
Grease a 9" springform pan.
Combine graham cracker crumbs with melted butter.
Mix well.
Press all the crumb mixture onto bottom of springform pan and half way up the sides of the pan-- evenly-- Bake in 350 oven for 8- 10 minutes.
Remove crust from oven and allow to cool.
Drain 1 can of cheeries and set aside.
Increase heat to 500 degrees.
Beat cream cheese on medium speed for 5 minutes until smooth and fluffy.
Reduce speed and gradually add sugar.
Next add flour and vanilla mix well.
Reduce speed again for eggs and egg yolks, beating in one at a time until well combined.
Add sour cream, then beat batter for 1 minute more.
Spread drained cheeries over bottom of graham cracker crust.
Pour cake batter over the cherries.
Bake cake for 10- 15 minutes.
Lower heat to 200 degrees and bake cake for 1 1/2 hours longer, or until cake sets and center jiggles slightly when shaken.
(If cake is browning too quickly for your liking cover loosely with foil).
Turn off the oven, leave cake in oven for 20 minutes longer-- do not open oven door-- Cool cheesecake on rack for 30 minutes.
Run knife around edge of cake to loosen.
Refrigerate, at least 4 hours or better yet overnight.
Remove side from pan, and put cake on platter, serve with the remaining can of cheeries pour over top of cake and enjoy.

Nutrition Facts : Calories 388.4, Fat 23.5, SaturatedFat 12.9, Cholesterol 118.9, Sodium 251.4, Carbohydrate 39.7, Fiber 0.6, Sugar 17.9, Protein 5.4

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