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Chocolate-Cherry Cheesecake

Source of Recipe


Pillsbury Holiday Baking, November 2006






List of Ingredients



• -- Crust --
  
• 2 cups chocolate cookie crumbs
  
• 3 Tbsp butter, melted
  
• .
  
• -- Filling --
  
• 4 packages (8 ounces each) cream cheese, softened
  
• 3 eggs
  
• 3/4 cup sugar
  
• 1/2 tsp almond extract
  
• 1/2 cup whipping cream
  
• 1 can (21 ounces) cherry pie filling
  
• .
  
• -- Glaze --
  
• 1/2 cup whipping cream
  
• 1 cup semisweet chocolate chips (6 ounces)
  






Instructions



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 one 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. 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.
   
   
3. Bake 1 hour 5 minutes to 1 hour 15 minutes, or until center is set. Cool in pan on cooling rack 1 hour.
   
   
4. In a 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
   
   
5. 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.
   
   Makes 16 servings.
   
   ..........
   
   TO MAKE AHEAD
   Bake the cheesecake; cool and glaze. Freeze it until the glaze is set. Wrap tightly and freeze it for up to 1 month. Before serving, unwrap and thaw it in the refrigerator for 4 to 6 hours.