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Ingredients
| chocolate cookies (crumbled): 2 cups |
| salted butter: 3 Tbl (melted) |
| cream cheese: 4 8oz packages (softened) |
| eggs: 3 |
| granulated sugar: 3/4 cup |
| almond extract: 1/2 tsp |
| light whipping cream (fluid): 1 cup |
| cherry pie filling: 1 21oz can |
| semisweet chocolate chips (chips): 1 cup |
Chocolate Cherry Cheesecake
Credit: Food.com
User rating:
-
Prep Time
35 min -
Cook Time
75 min -
Servings
16 serving(s)
Tags
- 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.