Prize Winning Chocolate Cherry Cheesecake Recipes

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THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE



Contest-Winning White Chocolate Cheesecake image

This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

7 whole cinnamon graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 large egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1-1/2 cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just 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. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.

NO-BAKE CHERRY CHOCOLATE CHEESECAKE RECIPE BY TASTY



No-Bake Cherry Chocolate Cheesecake Recipe by Tasty image

Here's what you need: chocolate graham cracker crumbs, packed brown sugar, butter, salt, cream cheese, vanilla extract, heavy whipping cream, white sugar, cocoa powder, salt, cherry pie filling

Provided by Hannah Williams

Categories     Desserts

Yield 8 servings

Number Of Ingredients 11

1 ½ cups chocolate graham cracker crumbs
⅛ cup packed brown sugar
⅓ cup butter, melted
1 pinch salt
16 oz cream cheese, 2 packages
2 teaspoons vanilla extract
1 pt heavy whipping cream
½ cup white sugar
⅓ cup cocoa powder
½ teaspoon salt
21 oz cherry pie filling, 1 can

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!

PRIZEWINNING CHOCOLATE CHEESECAKE



Prizewinning Chocolate Cheesecake image

Cream cheese and chocolate-hazelnut spread make this cheesecake super creamy and chocolate-y.

Provided by My Food and Family

Categories     Nut Butter Recipes

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 8

1-1/2 cups bear-shaped chocolate graham snacks, finely crushed
3/4 cup sliced almonds, finely chopped
1/4 cup butter, melted
1 tsp. vanilla, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 jar (13 oz.) chocolate-hazelnut spread
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Mix graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 590, Fat 41 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

DORA'S PRIZE WINNING CHEESECAKE



Dora's Prize Winning Cheesecake image

My maternal Grandmother, Dora Feinstein, was an excellent cook and an even better baker! She began entering baking contests and in 1964 she became the New Jersey state winner of the Pillsbury Bake-Off. As the state winner she received all new kitchen appliances and an all-expense paid trip, with my grandfather, to Miami FL to compete in the National Bake-Off! Parts of the contest were televised that year and we got to watch her in the parade of state winners entering the hotel ballroom which had been transformed into a lot of small kitchens! Later we watched the Award Ceremony. While she did not win the National Bake-Off she was OUR winner! We loved visiting my grandparents for many reasons, but one particular reason was that we could be sure we would be "testing" whatever her latest creation was! Her recipe became the property of Pillsbury, of course, and appears in their cookbooks as "Royal Marble Cheesecake".

Provided by Saralaya

Categories     Cheesecake

Time 2h25m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup sugar
2 teaspoons sugar
1/4 cup butter or 1/4 cup margarine
6 ounces semi-sweet chocolate chips
2 teaspoons vanilla extract
24 ounces cream cheese
1 cup sour cream
6 eggs

Steps:

  • You need a 9 inch springform pan for this cake.
  • Melt the chocolate chips, either in the microwave or over a double boiler.
  • Take the cream cheese out of the fridge, it needs to be softened.
  • Heat oven to 400°F.
  • In a bowl, combine ¾ cup flour and 2 teaspoons sugar.
  • Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
  • Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
  • Press the mixture into the bottom of the ungreased springform pan.
  • Bake at 400 degrees for about 10 minutes or until very light brown.
  • Remove from oven and lower the heat to 325°F.
  • In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
  • Add ¼ cup flour and the vanilla and blend well.
  • Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
  • Add the sour cream and mix well.
  • Take 1 ¾ cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
  • Pour half of the plain filling into the pan, over the crust.
  • Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
  • Pour in the rest of the plain filling.
  • Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
  • Using a butter knife swirl the chocolate through the plain filling.
  • Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
  • Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
  • Let the cake cool for 2-3 hours then refrigerate overnight before serving.
  • Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).

Nutrition Facts : Calories 726.9, Fat 51.7, SaturatedFat 31, Cholesterol 280.1, Sodium 363.1, Carbohydrate 55.3, Fiber 1.7, Sugar 38.3, Protein 14.6

PRIZE WINNING CHOCOLATE CHERRY CHEESECAKE



Prize Winning Chocolate Cherry Cheesecake image

Yummy Yummy Yummy !!!!!!!! Time consuming but worth it. Makes me miss my spring form pan that broke. After posting this I may just go get a new one today.

Provided by WendyTN

Categories     Cheesecake

Time 1h40m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 15

1 1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tablespoons sugar
3 tablespoons melted butter or 3 tablespoons margarine
2 (8 ounce) packages cream cheese
1 (4 ounce) package cream cheese
1 cup sugar
1/4 cup cocoa
2 teaspoons vanilla
1 cup whipping cream
3 medium eggs
1 (19 ounce) can cherry pie filling
2 tablespoons chocolate cherry flavored liqueur (optional)
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 ounce grated semisweet chocolate

Steps:

  • Combine chocolate wafer crumbs, 2 tablespoons sugar and melted butter. Press into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees.
  • Have cream cheese at room temperature. Beat in large mixing bowl at medium speed until creamy. Gradually beat in the one cup of sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat until smooth. Pour over chocolate crust. Bake in slow oven, 300 degrees, about one hour until center of cake is firm. Remove from oven and cool to room temperature.
  • Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake.
  • Add the two tablespoons sugar and vanilla to whipping cream in bowl. Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving.
  • Decorate with grated chocolate. Makes 10 to 12 servings. This cheesecake freezes well.

Nutrition Facts : Calories 560.9, Fat 36, SaturatedFat 21.5, Cholesterol 160.2, Sodium 311.5, Carbohydrate 54, Fiber 1.6, Sugar 29.6, Protein 8.1

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