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Chocolate Cherry Cheesecake

Source of Recipe


Pillsbury Holiday Baking November 2002



List of Ingredients



• CRUST:
  
• 2 c. chocolate cookie crumbs
  
• 3 T. butter, melted
  
• FILLING:
  
• 4 (8 oz.) pkg. cream cheese, softened
  
• 3 eggs
  
• 3/4 c. sugar
  
• 1/2 t. almond extract
  
• 1/2 c. whipping cream
  
• 1 - 21 oz. can cherry pie filling
  
• GLAZE:
  
• 1/2 c. whipping cream
  
• 1 c. (6 oz.) semisweet chocolate chips
  






Instructions



1. Heat oven to 325 degrees. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10 inch springform pan (I line the bottom and sides w/ parchment paper). Refrigerate.
   
   
2. Beat cream cheese in 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 c. whipping cream; blend well.
   
   
3. Spoon 3 1/2 c. cream cheese mixture into crust lined pan, spreading evenly. Carefully spoon 1 c. pie filling evenly over cream cheese layer. (Reserve remaining pie filling for topping.) Spoon remaining cream cheese mixture evenly over pie filling.
   
   
4. Bake for 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack for 1 hour.
   
   
5. Bring 1/2 c. whipping cream to a boil in small saucepan. Remove from heat. Stir in chocolate chips until melted.
   
   
6. Line cookie sheet with waxed paper. Remove sides of pan. Place cheesecake on paper lined tray. Spread glaze over cooled cheesecake, allowing some to flow down the sides. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
   
   






Final Comments


This freezes very well.