Cherry Cheesecake with Ganache

Cherry Cheesecake with Ganache

A spectacular dessert, this cherry-filled cheesecake is covered with rich dark chocolate ganache. Ideal for a holiday or party, it's not difficult to make...so serve it for everyday occasions too!

Prep Time

30

Minutes

Total Time

9:35

Hrs:Mins

Makes

16

servings

Crust
1 1/2
cups finely crushed creme-filled chocolate sandwich cookies (about 15 cookies)
1/4
cup butter, melted
Filling
4
packages (8 oz each) cream cheese, softened
1 1/4
cups sugar
4
eggs
1/2
cup whipping cream
1
teaspoon almond extract
1
bag (16 oz) frozen dark sweet cherries, thawed, drained and patted dry (3 cups)
Ganache
1/2
cup dark chocolate chips
1/4
cup whipping cream
3
tablespoons corn syrup
  1. Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
  2. Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 cup whipping cream and the almond extract. Pour 4 cups filling over crust. Spoon cherries over filling. Top with remaining filling, covering cherries.
  3. Bake at 300°F 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
  4. In small microwavable bowl, microwave ganache ingredients on High 1 minute 30 seconds, stirring once, until smooth. Spread over cheesecake. Chill 30 minutes. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
To make cutting the cheesecake easier, dip the knife in hot water and clean it off after every cut.
Some cracking may occur during cooling. This will not affect the quality of the cheesecake and it will not be noticeable once the cheesecake is topped with the ganache.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 460
    • (Calories from Fat 280),
  • Total Fat 31g
    • (Saturated Fat 17g,
    • Trans Fat 1g),
  • Cholesterol 135mg;
  • Sodium 280mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 1g,
    • Sugars 32g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.