Chocolate-Cherry Cheesecake
Prep Time :
35 Minutes
Total Time : 5 Hours
50 Minutes
Servings : 16
Rich Dark Chocolate and cherries are always a fantastic combination.
Try this decadent recipe and it will soon be your favorite.
Ingredients
Crust
- 1 Betty Crocker® SuperMoist® chocolate fudge cake mix
- 110 grams butter or margarine, softened
Filling
- 900 grams cream cheese, softened
- 3 eggs
- 150 grams sugar
- ½ teaspoon almond oil
- 125 ml whipping cream
- 560 grams cherry pie filling
Glaze
- 125 ml whipping cream
- 150 grams semisweet chocolate chips
Preparation
- 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.
- 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.
- 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.
- Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
- In 1-liter saucepan, heat 125ml whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
- 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.
