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
INDIVIDUAL NO-BAKE CHOCOLATE-CHERRY CHEESECAKES WITH BISCOFF CRUST
Steps:
- Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
- Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
- Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
- Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
- For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
- Top each serving with a layer of whipped cream and the Cherry Topping to serve.
PRIZE WINNING CHOCOLATE CHERRY CHEESECAKE
Yummy Yummy Yummy !!!!!!!! Time consuming but worth it. Makes me miss my spring form pan that broke. After posting this I may just go get a new one today.
Provided by WendyTN
Categories Cheesecake
Time 1h40m
Yield 1 cheesecake, 10 serving(s)
Number Of Ingredients 15
Steps:
- Combine chocolate wafer crumbs, 2 tablespoons sugar and melted butter. Press into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees.
- Have cream cheese at room temperature. Beat in large mixing bowl at medium speed until creamy. Gradually beat in the one cup of sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat until smooth. Pour over chocolate crust. Bake in slow oven, 300 degrees, about one hour until center of cake is firm. Remove from oven and cool to room temperature.
- Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake.
- Add the two tablespoons sugar and vanilla to whipping cream in bowl. Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving.
- Decorate with grated chocolate. Makes 10 to 12 servings. This cheesecake freezes well.
Nutrition Facts : Calories 560.9, Fat 36, SaturatedFat 21.5, Cholesterol 160.2, Sodium 311.5, Carbohydrate 54, Fiber 1.6, Sugar 29.6, Protein 8.1
DORA'S PRIZE WINNING CHEESECAKE
My maternal Grandmother, Dora Feinstein, was an excellent cook and an even better baker! She began entering baking contests and in 1964 she became the New Jersey state winner of the Pillsbury Bake-Off. As the state winner she received all new kitchen appliances and an all-expense paid trip, with my grandfather, to Miami FL to compete in the National Bake-Off! Parts of the contest were televised that year and we got to watch her in the parade of state winners entering the hotel ballroom which had been transformed into a lot of small kitchens! Later we watched the Award Ceremony. While she did not win the National Bake-Off she was OUR winner! We loved visiting my grandparents for many reasons, but one particular reason was that we could be sure we would be "testing" whatever her latest creation was! Her recipe became the property of Pillsbury, of course, and appears in their cookbooks as "Royal Marble Cheesecake".
Provided by Saralaya
Categories Cheesecake
Time 2h25m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- You need a 9 inch springform pan for this cake.
- Melt the chocolate chips, either in the microwave or over a double boiler.
- Take the cream cheese out of the fridge, it needs to be softened.
- Heat oven to 400°F.
- In a bowl, combine ¾ cup flour and 2 teaspoons sugar.
- Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
- Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
- Press the mixture into the bottom of the ungreased springform pan.
- Bake at 400 degrees for about 10 minutes or until very light brown.
- Remove from oven and lower the heat to 325°F.
- In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
- Add ¼ cup flour and the vanilla and blend well.
- Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
- Add the sour cream and mix well.
- Take 1 ¾ cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
- Pour half of the plain filling into the pan, over the crust.
- Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
- Pour in the rest of the plain filling.
- Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
- Using a butter knife swirl the chocolate through the plain filling.
- Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
- Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
- Let the cake cool for 2-3 hours then refrigerate overnight before serving.
- Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).
Nutrition Facts : Calories 726.9, Fat 51.7, SaturatedFat 31, Cholesterol 280.1, Sodium 363.1, Carbohydrate 55.3, Fiber 1.7, Sugar 38.3, Protein 14.6
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
PRIZEWINNING CHOCOLATE CHEESECAKE
Cream cheese and chocolate-hazelnut spread make this cheesecake super creamy and chocolate-y.
Provided by My Food and Family
Categories Nut Butter Recipes
Time 4h20m
Yield Makes 10 servings.
Number Of Ingredients 8
Steps:
- Mix graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.
- Refrigerate 4 hours.
Nutrition Facts : Calories 590, Fat 41 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
APPLE STREUSEL CHEESECAKE
This is yummy & a nice change from the usual chocolate, cherry, etc. cheesecakes.The crust is a nice change also from the graham & chocolate ones. A tip that was listed is that you can make this ahead of time, pop it in the freezer,ready to serve for up to 3 months! Store right in the springform pan covered in plastic wrap and just thaw in the refrigerator when ready to use.
Provided by Rhonda J
Categories Cheesecake
Time 1h40m
Yield 1 9inch sprinfgform pan, 12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350.
- For the crust: Cream butter& sugar thoroughly, blend in flour.
- Press onto the bottom and 1/2 inch up the side of a a greased 9 inch springform pan.
- Bake for 12-15 minutes or until slightly golden.
- For the filling: Peel, core& halve the apples.
- Cut into 1/3 inch thick slices.
- In frypan,melt sugar with butter over medium heat,cook apples for 3-5 minutes or just until tender (and lightly browned) but not mushy.
- Add cream and cook stirring occasionally for 5 minutes.
- Set aside.
- In a large bowl beat cream cheese with brown sugar until smooth.
- Beat in eggs one at a time until just blended.
- Beat in sour cream,lemon rind& juice.
- Using a slotted spoon arrange apples over crust,cover with cheese mixture.
- For topping: Mix the ingredients until crumbly.
- Sprinkle over filling.
- Bake 45 minutes or until centre is just set.
- Cool thoroughly at room temp.
- Chill at least 4 hours or overnight.
Nutrition Facts : Calories 419, Fat 26.3, SaturatedFat 15.6, Cholesterol 102.9, Sodium 218.1, Carbohydrate 43.3, Fiber 1.6, Sugar 29.3, Protein 4.6
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