How to make Chocolate Cherry Cheesecake!


°2 cups chocolate cookie crumbs (or use the premade Oreo)

°3 tablespoons butter, melted

°4 packages (8 oz each)

cream cheese, softened

°3 eggs

°3/4 cup sugar

°1/2 teaspoon

almond extract

°1/2 cup whipped cream

°1 can (21 oz) cherry pie filling (reserve 1/4 for filling)

°1/2 cup whipped cream

°1 cup semi-sweet chocolate chips (6 oz)

°1/4 cherry pie filling reserved for garnish


Preheat the oven to 325 degrees Fahrenheit. Combine the crust ingredients in a medium mixing bowl and stir thoroughly. In an ungreased 10 inch springform pan, press the bottom and 1 inch up the sides.

Smooth cream cheese in a mixing bowl with an electric mixer on high speed. 1 egg at a time, beating well after each addition Blend in the sugar and almond extract until completely smooth. Mix in 1/2 cup whip cream well.

3 1/2 cups cream cheese mixture, distribute evenly in crust-lined pan 1 cup pie filling, spooned evenly over cream cheese layer (reserve remaining pie filling for garnish). Over the pie filling, spread the remaining cream cheese mixture evenly.

Bake for an hour and a half to an hour and a half, or until the middle is set. Cool for 1 hour in the pan on a wire rack. Bring 1/2 cup whipping cream to a boil in a 1-quart saucepan over medium-high heat. Remove the pan from the fire. Stir in the chocolate chunks until they are completely melted.

Waxed paper should be used to line a cookie sheet. Remove one of the mold’s sides. Place the cheesecake on a cookie sheet lined with parchment paper. Drizzle some of the frosting down the side of the cooled cheesecake. Refrigerate for at least 3 hours or up to 24 hours. Serve with the remaining pie filling on top. Have fun!


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