Chocolate-Cherry Cheesecake

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Prepare for the “wow factor” when you serve this stunning dessert. It appears to have taken hours to prepare, but you may be doing other things while it bakes and chills.


2 cups cookie crumbs (chocolate)
3 teaspoons melted butter
there are four bundles (8 oz each) softened cream cheese
three eggs
a quarter cup of sugar
a quarter teaspoon of almond extract
1/2 cup heavy cream
1 is capable of (21 oz) filling for cherry pie
1/2 cup heavy cream
1 cup chocolate chips (semisweet) (6 oz)


1 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 in the bottom and 1 inch up the sides.
2 Cream the cream cheese in a large mixing bowl with an electric mixer on medium speed until smooth. Each egg should be added one at a time, beating thoroughly after each addition. Mix in the sugar and almond essence until everything is smooth. Blend in 1/2 cup whipping cream well.
3 tablespoons 3 1/2 cup cream cheese mixture, spread evenly in crust-lined pan 1 cup pie filling, spooned evenly over cream cheese layer (reserve remaining pie filling for topping). Over the pie filling, spread the remaining cream cheese mixture evenly.
4 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.
5 Bring 1/2 cup whipping cream to a boil in a 1-quart saucepan over medium-high heat. Remove the pan from the heat. Stir in the chocolate chunks until they are completely melted.
6 Waxed paper should be used to line the cookie sheet. Remove the pan’s side. Place the cheesecake on a cookie sheet lined with parchment paper. Allow some glaze to drip down the edge of the chilled cheesecake. Refrigerate for at least 3 hours or up to 24 hours. Serve with the remaining pie filling on top.

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