Chocolate Covered Cherry Cheesecake Recipes

NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY

Steps:

• In a bowl, thoroughly mix graham cracker crumbs, brown sugar, salt, and butter. Press evenly into a springform pan. Chill.
• In a medium bowl, place cream cheese and beat with hand beaters until smooth. Gently pour in cream, adding gradually while stirring, until it's fully incorporated.
• Add sugar, vanilla, and salt, then beat until very smooth. Don't forget to scrape the sides. Gradually add cocoa powder into the smooth cream-cheese mixture and beat on medium speed until it's fully incorporated.
• Pour onto chilled crust and smooth out the top. Freeze for 3 hours or refrigerate overnight. Before serving, pour pie filling over the cheesecake.
• Enjoy!

CHOCOLATE CHERRY CHEESECAKE

Steps:

• In a small bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. , In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.

CHOCOLATE CHERRY CAKE III

Steps:

• Heat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch pan.
• In a large bowl, combine cake mix, cherry pie filling, almond extract, and 2 eggs by hand; stir until well blended. Pour batter into prepared pan.
• Bake for 25 to 30 minutes, or until it tests done. Cool.
• In a small saucepan, combine sugar, butter or margarine, and milk. Boil, stirring constantly, for 2 minutes. Remove from heat, and stir in chocolate chips until smooth. Immediately pour over partially cooled cake.

CHOCOLATE-CHERRY CHEESECAKE

Steps:

• 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.
• In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 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.
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.
• In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.
• 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.

CHERRY CHEESECAKE WITH GANACHE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 cup whipping cream and the almond extract. Pour 4 cups filling over crust. Spoon cherries over filling. Top with remaining filling, covering cherries.
• Bake at 300°F 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
• In small microwavable bowl, microwave ganache ingredients on High 1 minute 30 seconds, stirring once, until smooth. Spread over cheesecake. Chill 30 minutes. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.

DARK CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• For Crust: Preheat oven to 350 degrees.
• Lightly butter a 9 inch springform pan.
• Pour graham cracker crumbs into bottom of pan. Drizzle with melted butter and press to form a thin crust.
• Bake for 10 minutes, then remove from oven.
• Reduce oven temperature to 325 degrees.
• For Filling: Melt chocolate in a double boiler until smooth. Remove from heat, and bring to room temperature. Consistency should be pourable.
• Meanwhile, whip cream cheese until light and fluffy.
• Add sugar, and blend at medium-high speed until smooth and creamy.
• Blend in eggs, one at a time. Beat until fluffy.
• Add vanilla extract, and whip to combine.
• Be sure to scrape down the sides of the bowl frequently as you are adding ingredients, to ensure that everything is well incorporated.
• Gently stir in the melted chocolate, just until combined.
• Carefully stir in the dried cherries.
• Pour filling into room temperature crust.
• Wrap bottom of springform pan with heavy duty aluminum foil, and place in a large roasting pan. Set on center oven rack. Carefully fill roasting pan with boiling water, about 1 inch up the side of the springform pan.
• Bake 1 1/2 hours at 325 degrees, or until center is just set.
• Remove from oven, and allow to cool about 5 minutes.
• Run a knife around the edge of the cheesecake. Do not remove the springform pan.
• Cover, and chill overnight.
• Enjoy!

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• Preheat oven to 350. For crust: In a small mixing bowl, combine chocolate graham cracker crumbs, melted butter and sugar. Press crumb mixture into the bottom of a 9-in springform pan. Bake for 8 minutes. Set aside to cool. Turn oven temperature to 400. For filling: In a large mixing bowl, on low speed mix cream cheese and sugar until smooth. Add eggs one at a time. Add in the chopped cherries, vanilla extract and cherry juice. Mix until just combined. Pour into prepared crust. Bake at 400 for 10 min., then turn oven down to 250 and bake for 1 hour. Cool on wire rack. Refrigerate overnight. For topping: In a small saucepan, heat whipping cream on low. When heated, add chocolate chips. Stir until mixture is smooth. Allow to cool about 5 minutes. Pour chocolate mixture over the chilled cheesecake. Arrange the stemmed cherries around the cheesecake.

CHERRY CHOCOLATE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray the sides with nonstick spray. Set aside.

CHOCOLATE CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and melted butter in a medium bowl; press into the bottom and 1 inch up the sides of a 10 inch springform pan.
• Beat cream cheese in a 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 cup of the whipping cream; blend well.
• Spoon 3 1/2 cups of the cream cheese mixture into the crust lined pan, spreading evenly.
• Carefully spread 1 cup of the pie filling evenly over the cream cheese layer; reserve the remaining pie filling for the topping.
• Spoon remaining cream cheese mixture over the pie filling layer.
• Bake for 1 hour and 5 minutes to 1 hour and 15 minutes or until center is set.
• Cool in pan on a wire rack for 1 hour.
• Bring the other 1/2 cup of whipping cream to a boil in a small saucepan.
• Remove from heat and stir in the chocolate chips.
• Line a cookie sheet with waxed paper.
• Remove the sides of the springform pan.
• Place cheesecake on the paper lined cookie sheet.
• Spread the chocolate glaze evenly over the top of the cheesecake allowing some of the glaze to run down the sides.
• Chill for at least 3 hours or over night.
• Serve topped with the remaining pie filling.

CHOCOLATE COVERED CHERRY CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter in 13x9-inch pan until blended; press onto bottom of pan.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and cherries; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min.; cool. Drizzle cheesecake with melted chocolate.

CHOCOLATE-COVERED CHEESECAKE BITES RECIPE BY TASTY

Steps:

• In a plastic bag, crush the graham crackers finely with the back of a large pot or pan.
• In a large bowl, combine graham crackers, ¼ cup (30g) confectioners' sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand.
• Dump the graham cracker mixture into a 9×9 inch (23 x 23 cm) baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer.
• Freeze for 10 minutes.
• In a separate bowl, combine cream cheese, 1 cup (160g) confectioner's sugar, and vanilla, stirring until smooth.
• Spread the cream cheese mixture evenly on top of the graham cracker crust.
• Freeze for one hour.
• Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. Slice ¹⁄₆₄ inch (1 cm) wide strips horizontally, then vertically, creating little cheesecake cubes.
• In a medium bowl, microwave the chocolate in 20-second intervals, stirring in between, until melted and smooth.
• Dip the cheesecake cubes in the chocolate, dripping off excess, and set them on a tray lined with parchment paper. Repeat with the remaining cubes.
• Freeze for 15 minutes, then serve!
• Enjoy!