Dark Chocolate Cherry Cheesecakes Recipes

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!

DARK CHOCOLATE-CHERRY CHEESECAKES

Steps:

• Preheat oven to 325°F. Line a 12-hole muffin pan with paper liners.
• Toss graham cracker crumbs with 2 Tbsp yogurt; using the back of a spoon, press 1 Tbsp crumb mixture into bottom of each prepared muffin cup.
• Using an electric mixer, beat together remaining yogurt, cream cheese, eggs, 1/3 c sugar and vanilla; spoon evenly into muffin cups. Bake until top is set, 15-20 minutes; let cool and then chill in refrigerator 2 hours (can make up to 2 days ahead).
• Meanwhile, to make topping, combine cherries, remaining 1 Tbsp sugar, lemon juice and salt in a small saucepan over medium heat; bring to a simmer. Using a potato masher, lightly crush cherries. Combine cornstarch with cold water; stir into cherry mixture until thick. Cool cherry topping completely before using (may be made up to 1 day ahead).
• To serve, top each cheesecake with a heaping Tbsp cherry topping; evenly divide chocolate shavings over top.
• Serving size: 1 cheesecake

DARK CHOCOLATE AND CHERRY CHEESECAKE GALETTE

Steps:

• Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight.
• Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the cherries with the sugar, almond extract and lemon juice and set aside.
• Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F.
• Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
• Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Sprinkle the chopped chocolate over the cream cheese and top with the cherries. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes.
• Slide the galette and parchment paper onto the preheated baking sheet and bake until the crust is golden and the filling is bubbling, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes.

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.

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.

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!