Chocolate Cherry Cheesecake
Chocolate-Cherry Cheesecake
Prep Time: 35 min
Total Time: 5 hours 50 min
Servings: 16
1 Betty Crocker® SuperMoist® chocolate fudge cake mix
110 grams butter or margarine, softened
900 grams cream cheese, softened
3 eggs
150 grams sugar
½ teaspoon almond oil
125 ml whipping cream
560 grams cherry pie filling
125 ml whipping cream
150 grams semisweet chocolate chips
  • 1 Heat oven to 170°C. Grease or spray bottom only of 13x23cm pan.In a bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly. Press crumbly mixture in bottom of 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 oiluntil smooth. Add 125ml whipping cream; blend well.
  • 3 Spoon half cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 250 grams 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-liter saucepan, heat 125ml 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.