Chocolate-Cherry Cheesecake

  • Prep 35 min
  • Total 5 hr 50 min
  • Servings 16
Chocolate-Cherry Cheesecake

Ingredients

Crust

2
cups chocolate cookie crumbs
3
tablespoons butter, melted

Filling

4
packages (8 oz each) cream cheese, softened
3
eggs
3/4
cup sugar
1/2
teaspoon almond extract
1/2
cup whipping cream
1
can (21 oz) cherry pie filling

Glaze

1/2
cup whipping cream
1
cup semisweet chocolate chips (6 oz)

Steps

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  • 1
    Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
  • 2
    In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.
  • 3
    Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.
  • 4
    Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
  • 5
    In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
  • 6
    Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.

Notes









Tips

Expert Tips

  • Look for chocolate cookie crumbs in the grocery store's baking aisle. Or purchase chocolate wafers and process them in a food processor to form coarse crumbs. Wafers may also be crushed in a food storage plastic bag—crush them with a rolling pin.
  • To make ahead, bake the cheesecake; cool and glaze. Freeze it until the glaze is set. Wrap tightly and freeze it for up to 1 month. Before serving, unwrap and thaw it in the refrigerator for 4 to 6 hours.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
290
% Daily Value
Total Fat
33g
50%
Saturated Fat
19g
97%
Trans Fat
1 1/2g
Cholesterol
125mg
42%
Sodium
280mg
12%
Potassium
220mg
6%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
7%
Sugars
28g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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