Prep 35 mins
Cook 1 hr 15 mins
A wonderful combination of cherries and chocolate in a rich cheese cake. The glaze on this cheese cake is ganache, one of the easiest and prettiest finishes for cake and cools to a beautiful seamless gloss. You can buy chocolate cookie crumbs in the bakery aisle or crush your own chocolate wafers for the crust.
- 2 cups chocolate cookie crumbs
- 3 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 3 eggs
- 3⁄4 cup sugar
- 1⁄2 teaspoon almond extract
- 1 cup whipping cream
- 1 (21 ounce) can cherry pie filling
- 1 cup semi-sweet chocolate chips
- Heat oven to 325°F.
- Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
- Beat cream cheese in a large bowl until smooth.
- Add eggs one at a time, beating well after each addition.
- Add sugar and almond extract; beat until smooth.
- Add 1/2 cup of the whipping cream; blend well.
- Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
- Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
- Spoon remaining cream cheese mixture over the pie filling layer.
- Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
- Cool in pan on a wire rack for 1 hour.
- Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
- Remove from heat and stir in the chocolate chips.
- Line a cookie sheet with waxed paper.
- Remove the sides of the springform pan.
- Place cheesecake on the paper lined cookie sheet.
- Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
- Chill for at least 3 hours or over night.
- Serve topped with the remaining pie filling.
This is a great recipe that I have made many times. I would describe it as almost a Black Forest-type cheesecake. It's a very good and quite simple recipe, but I found that the ganache made with the chocolate chips was rather disappointing. I now substitute a ganache made with a good bittersweet chocolate plus about 2 Tbsp of butter and the cream, instead of the chocolate chips and cream. I just found that it's a smoother texture and a higher gloss. Either way, the taste is great and the presentation is as well.
I made this for Christmas dessert. it went over very well. It is a very good cheesecake with a nice twist in it. I used milk chocolate for the ganache due to personal preference and it turned out great. I had a little trouble getting the cherry pie filling to spread and ended up kind of swirling it in the middle. The cherries kept sinking. LOL! I didn't top it with the rest of the pie filling, it was great just plain.