Black Forest Cheesecake Tarts Recipes

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

BLACK FOREST CHEESECAKE TARTS

Steps:

• Preheat oven to 350°F
• Place a paper cupcake liner in each cup (12 total) of muffin pan.
• Beat cream cheese with electric mixer until fluffy.
• Add sugar and vanilla, beating well.
• Add eggs, one at a time, beating well after each addition.,.
• Place one of the Oreo halves, cream side up, in each muffin cup.
• Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
• Bake for 20 minutes.
• Cool completely.
• Spoon a tablespoon of the cherry pie filling on top of each tart.
• Chill before serving.

THE ULTIMATE BLACK FOREST CHEESECAKE

Steps:

• For the crust: Combine ingredients and press into an ungreased 10 inch springform pan.
• Chill.
• For the filling: Beat cream cheese and sugar in a large bowl for 5 minutes.
• Mix in cocoa.
• Beat in eggs one at a time.
• Beat for 5 minutes more.
• Slowly add whipping cream and vanilla and beat again until well blended.
• Fold in cherries.
• Pour over cooled crust.
• Bake in 325°F oven for 75 minutes or until center is almost set.
• Run paring knife around edges to allow cake to settle without cracking.
• Cool completely.
• For the topping: Spread cherry pie filling on top of cooled cake.
• Spoon or pipe topping around edges as desired.
• Chill.

BLACK FOREST TART

Steps:

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a lightly greased 11-in. fluted tart pan with removable bottom. , Place pan on a baking sheet. Bake at 350° until lightly browned, 8-10 minutes. Cool on a wire rack., In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, vanilla and salt until thickened, about 4 minutes. Blend in chocolate mixture. Stir in flour and mix well. , Pour into crust; spread evenly. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool completely on a wire rack. Spread pie filling over the top. , In a microwave, melt chocolate and cream; stir until smooth. Cool for 5 minutes, stirring occasionally. Drizzle over tart. Chill until set.

BLACK FOREST CHEESECAKE

Steps:

• Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch springform pan.
• Beat cream cheese with electric mixer until light and fluffy.
• Gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Stir in kirsch, and mix until blended.
• Pour into prepared pan.
• Bake at 400 degrees F.
• for 10 minutes and then at 200 degrees F for 1 hour.
• Let cake cool to room temperature in the oven.
• Place chocolate in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until chocolate melts.
• Cool slightly.
• Stir in sour cream.
• Spread chocolate mixture evenly over top.
• Chill thoroughly.
• Garnish with whipped cream and maraschino cherries with stems, if desired.

EASY CHEESECAKE TARTS

Steps:

• Preheat oven to 350°F Beat cream cheese and sugar till smooth. Add sour cream, then egg and vanilla. Mix on medium speed until well incorporated, scraping down sides of bowl to prevent lumps.
• Pour batter evenly into each graham tart. Dollop with a 1 teaspoon of jam or chocolate syrup. If using of chocolate syrup, using a toothpick, swirl the chocolate through the batter. Bake for 20-25 minutes until set.
• Remove from oven and place on cooling rack for 30 minutes Then refrigerate for 2 hours. Great served with a dollop of whipped cream.