Dessertsbettycrocker4.4
Chocolate-Cherry Cheesecake
Get ready for the “wow factor” when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it’s baking and chilling.
👥 16 Servings⏱️ Prep & Cook: 5h 50m⏳ Prep: 35 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- oven
- saucepan
📝 Preparation Steps
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.
(8 oz each) cream cheese, softened4 packagescup whipping cream1/2(21 oz) cherry pie filling1 can
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.
(8 oz each) cream cheese, softened4 packagescup whipping cream1/2(21 oz) cherry pie filling1 can
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.
Nutrition Facts
calories
470
fat Content
5
serving Size
1 Serving
fiber Content
2 g
sugar Content
28 g
sodium Content
280 mg
protein Content
7 g
trans Fat Content
1 1/2 g
cholesterol Content
125 mg
carbohydrate Content
37 g
saturated Fat Content
19 g
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