Chocolate Covered Cherry Cheesecake


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Member since 2006
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

Crust:
2 cups chocolate cookie crumbs
3 tablespoons melted butter
Filling:
4 pkgs. (8 oz. each) cream cheese, softened
3 eggs
3/4 cup sugar
1/2 teaspoon almond extract
1/2 cup whipping cream
1 can (21 oz.) cherry pie filling
Glaze:
1/2 cup whipping cream
1 cup semisweet chips


Directions

Press crust in a 10-inch springform pan. Preheat oven to 325ºF. In a separate bowl, beat cream cheese and eggs, adding 1 at a time. Add sugar, almond extract and whipping cream. Blend well. Pour 3-1/2 cups or 3/4 of the mixture in the crust. Carefully spoon 1 cup cherry pie filling over batter. Pour remaining batter on top. Bake at 325ºF for 1 hour and 5 minutes to 1 hour and 15 minutes. Cool in pan for 1 hour. Bring 1/2 cup whipping cream to a boil. Remove from heat, add chips. Stir until melted.


Line a cookie sheet with paper. Remove cheesecake form pan. Pour glaze on top, allowing it to flow down the sides as well. Refrigerate 3 hours or overnight. Serve with remaining cherry filling as a garnish.


Make ahead tip for this cheesecake: Bake as directed. Let it cool. Glaze it and freeze just until glaze is set. Wrap tightly for 1 month. Before serving unwrap and thaw in the refrigerator before serving 4-6 hours.


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