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!
Cherry Cheesecake with Ganache
- Prep Time 30 min
- Total 9 hr 35 min
- Servings 16
- Ingredients 11
Ingredients
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
Instructions
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Step1Heat 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.
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Step2Meanwhile, 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.
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Step3Bake 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.
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Step4In 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.
Nutrition
460
Calories
31g
Total Fat
6g
Protein
39g
Total Carbohydrate
32g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 280
- Total Fat
- 31g
- 48%
- Saturated Fat
- 17g
- 85%
- Trans Fat
- 1g
- Cholesterol
- 135mg
- 45%
- Sodium
- 280mg
- 12%
- Potassium
- 220mg
- 6%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 32g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 10%
- 10%
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 Choice
2 1/2Recipe Tips
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