Philadelphia Black Forest Cheesecake Food

PHILADELPHIA BLACK FOREST CHEESECAKE

Steps:

• 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.

THE ULTIMATE BLACK FOREST CHEESECAKE

Steps:

• For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
• Chill.
• For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
• Mix in cocoa.
• Beat in eggs one at a time.
• Beat for 5 minutes more.
• Slowly add whipping cream and vanilla and beat again until well blended.
• Fold in cherries.
• Pour over cooled crust.
• Bake in 325°F oven for 75 minutes or until center is almost set.
• Run paring knife around edges to allow cake to settle without cracking.
• Cool completely.
• For the topping: Spread cherry pie filling on top of cooled cake.
• Spoon or pipe topping around edges as desired.
• Chill.

BLACK FOREST CHEESECAKES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

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.

PHILADELPHIA BLACK FOREST CHEESECAKE

Steps:

• Preheat oven to 325°F Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
• Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
• Beat cream cheese, sugar, and vanilla in large bowl, with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Top with whipped topping, and pie filling.
• Store any leftovers in refrigerator.

LUSCIOUS BLACK FOREST CHEESECAKE

Steps:

• Combine crumbs and butter; press into the bottom and up the sides of a 9-in. springform pan. Chill for 15 minutes., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Combine 1/3 cup gelatin mixture with pie filling and almond extract; pour into crust and chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolate, brandy extract and remaining gelatin mixture. Fold in whipped cream; spread over cherry layer. Chill at least 3 hours., Remove from pan. Garnish with the whipped cream, cherries and chocolate if desired.

BLACK FOREST CHEESECAKE

Steps:

• Mix Crust Mixes, margarine, sugar and water with fork until well blended. Press half of the crumb mixture firmly 1-1/2 inches up side of 9-inch springform pan. Press remaining crumb mixture firmly onto bottom of pan using bottom of a dry measuring cup.
• Microwave 4 squares of the chocolate in small microwavable bowl on HIGH 2 minutes or until almost melted. Stir until chocolate is completely melted; set aside. Pour milk into large bowl of electric mixer. Add Filling Mixes; beat on low speed until well blended. Beat on medium speed 3 minutes. Blend in melted chocolate. (Filling will be thick.) Spoon into crust. Refrigerate at least 1 hour or until firm.
• Melt remaining 2 oz. chocolate as directed on package just before serving. Spoon Cherry Topping onto cheesecake; drizzle with melted chocolate. Refrigerate 5 minutes to harden chocolate. Run small knife or spatula around rim of pan to loosen crust; remove rim of pan. Store leftover cheesecake in refrigerator.

BLACK FOREST CHEESECAKE SLICE

Steps:

• Combine cookie crumbs and butter.
• Press into the base of a rectangle pan, refrigerate.
• Beat cream cheese and sweetened condensed milk until smooth, beat in cream.
• Sprinkle gelatine over water, dissolve over hot water, cool, beat into cream cheese mixture.
• Drain cherries, reserve syrup.
• Halve cherries and fold into cream cheese mixture, spoon evenly over crumb crust.
• Combine in pan cornflour and reserved syrup.
• Bring to the boil stirring, remove from heat, cool.
• Swirl cherry syrup mixture through cream cheese mixture.
• Refrigerate until set.

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 NO-BAKE CHEESECAKE

Steps:

• Using a food processor finely crush the cookies. Add the melted butter, and press evenly onto the bottom of a 9-inch springform pan. Refrigerate.
• Melt the chocolate slowly in a double boiler. Or microwave according to package directions.
• In a large bowl, beat together cream cheese, sugar, milk and vanilla, for 3 minutes at high speed. Add the melted chocolate and continue beating for 2 minutes on medium speed. Make sure everything is well blended.
• Place the chocolate mixture over the cookie base and refrigerate for at least 2 hours.
• In a small saucepan place the frozen cherries with sugar. Cook over medium heat for 10 minutes, stirring occasionally as to ensure that the sugar dissolves completely. Dissolve the cornstarch in cold water. Add to the cherries and cook, stirring until it boils gently for 1 minute and thickens. Let cool completely.
• Place the COOL WHIP into a pastry bag and decorate the edge of the cold cheesecake, pour the cherry sauce in the center and keep refrigerated until ready to serve.

BLACK FOREST CHEESECAKE PIE

Steps:

• In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and cocoa. Beat until combined.
• Add egg and almond extract, mixing until just combined. Spread in crust.
• Bake at 350°F about 35 minutes or until center is almost set. Cool for 1 hour. Refrigerate at least 3 hours.
• Spread whipped topping and pie filling over top. Store in refrigerator.
• *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.