BLACK FOREST CHEESECAKE
I won a baking contest with this cake. This is very rich, delicious, and worth the time it takes to make it.
Provided by Raven
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 9h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Place a roasting pan filled halfway with water on the bottom rack of the oven. Grease a 10-inch pie pan.
- Heat 1/2 cup chocolate chips and 1/2 cup butter in a microwave in a microwave-safe bowl until melted, about 1 minute. Stir to combine. Stir in the graham cracker crumbs, brown sugar, water, and cinnamon. Press the cracker mix into the bottom and about 1 in h up the sides of the prepared pie pan. Set aside.
- Beat the cream cheese and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the cream cheese mixture before adding the next. Beat in the vanilla with the last egg. Reserve 1/3 of the cream cheese mixture in a bowl. Pour the remaining 2/3 batter into the prepared crust.
- Melt 1/2 cup chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the reserved cream cheese batter. Pour the chocolate mixture into the pan over the white filling. Run a knife through the filling decoratively to create a marble look. Sprinkle the chopped maraschino cherries on top. Place the pie pan on a baking sheet.
- Bake on the top rack of the preheated oven for 10 minutes, then reduce heat to 200 degrees F (95 degrees C). Continue baking until the edges of the cheesecake have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 hour. Turn the oven off and allow the cheesecake to rest in the oven with the door closed for 1 1/2 hours. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 30 minutes before placing into the refrigerator, and cooling 3 hours.
- Heat the cornstarch and reserved maraschino cherry juice in a saucepan over medium heat. Cook and stir until the sauce has thickened, 5 to 7 minutes. Set aside to cool completely. Pour the cooked sauce over the cheesecake. Sprinkle the halved cherries on top. Melt the remaining 3 tablespoons chocolate chip in a microwave-safe bowl in 15-second intervals, stirring after each melting. Drizzle chocolate over the cheesecake. Refrigerate at least 2 more hours before serving.
Nutrition Facts : Calories 815.2 calories, Carbohydrate 68.3 g, Cholesterol 229.4 mg, Fat 57.4 g, Fiber 1.9 g, Protein 12.8 g, SaturatedFat 34.8 g, Sodium 483.3 mg, Sugar 46 g
BLACK FOREST CHEESECAKE
I have taken this popular cheesecake to every gathering since I created the recipe about 15 years ago. My family asks for the dessert all the time, and I'm happy to make it. -Christine Ooyen, Winnebago, Illinois
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 469 calories, Fat 24g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 213mg sodium, Carbohydrate 54g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.
THE ULTIMATE BLACK FOREST CHEESECAKE
This is from the Company's Coming "Chocolate Everything" Cookbook. It is the creamiest, melt in your mouth delicious dessert you have ever tasted! Time does not include chill time.
Provided by Pamela
Categories Cheesecake
Time 1h35m
Yield 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 477.4, Fat 32.6, SaturatedFat 19.6, Cholesterol 146, Sodium 286.3, Carbohydrate 42.3, Fiber 2.3, Sugar 23.8, Protein 8.1
BLACK FOREST CHEESECAKES
A Yuletide treat, these easy mini-cheesecakes combine the perfect match of chocolate and cherries.
Provided by smbassref
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 2h40m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
- Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
- Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
- Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
- Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 36.3 g, Cholesterol 74 mg, Fat 16.7 g, Fiber 1.4 g, Protein 5.1 g, SaturatedFat 9.4 g, Sodium 183.2 mg, Sugar 17 g
BLACK FOREST CHEESECAKE
Make and share this Black Forest Cheesecake recipe from Food.com.
Provided by Mirj2338
Categories Cheesecake
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 8
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.
BLACK FOREST CHEESECAKE DELIGHT
Make and share this Black Forest Cheesecake Delight recipe from Food.com.
Provided by Loves2Teach
Categories Cheesecake
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
- Bake at 350 degrees F., 10 minutes.
- Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended.
- Add eggs, one at a time, mixing well after each addition.
- Blend in chocolate and extract; pour over crust.
- Bake at 350 degrees F., 45 minutes.
- Loosen cake from rim of pan; cool before removing rim of pan.
- Chill.
- Top cheesecake with pie filling and whipped topping just before serving.
Nutrition Facts : Calories 451, Fat 26.7, SaturatedFat 13.3, Cholesterol 87.4, Sodium 290, Carbohydrate 51, Fiber 1.7, Sugar 27.5, Protein 5.7
BLACK FOREST CHOKECHERRY PIE
The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation
Provided by Molly53
Categories Dessert
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Divide juice into 1/2 cup and 1-1/2 cup portions.
- Mix cornstarch and 1/2 cup juice.
- Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
- Add cornstarch-juice mixture; cook to thicken.
- Add salt and almond extract.
- Set aside to cool.
- To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
- For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
- For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
- Spread onto pudding sauce carefully, using a spoon for best results.
- Mound the rest of the whipped topping around the edges or all in center.
- Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
- Serve chilled.
PHILADELPHIA BLACK FOREST CHEESECAKE
Try a twist on a German classic with this Black Forest cheesecake! PHILADELPHIA Black Forest Cheesecake owes its creaminess to the City of Brotherly Love.
Provided by Kraft Heinz
Yield Makes 16 servings.
Number Of Ingredients 10
Steps:
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.
BLACK FOREST CHEESECAKE PIE
Make and share this Black Forest Cheesecake Pie recipe from Food.com.
Provided by Michelle of the shi
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and cocoa. Beat until combined.
- Add egg and almond extract, mixing until just combined. Spread in crust.
- Bake at 350°F about 35 minutes or until center is almost set. Cool for 1 hour. Refrigerate at least 3 hours.
- Spread whipped topping and pie filling over top. Store in refrigerator.
- *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Nutrition Facts : Calories 383.9, Fat 19.8, SaturatedFat 10.1, Cholesterol 57.6, Sodium 258.9, Carbohydrate 48.6, Fiber 1.7, Sugar 18.6, Protein 5
BLACK FOREST PIE
Ooh, I remember this being really good! Chocolate and cherries are the best combination. This was "the" pie for my family one year in the early 80's. No event was without one of these pies. Then we sort of lost track of the recipe, and when I recently unearthed it I just had to post it. The times listed don't include cooling and chilling.
Provided by ReeLani
Categories Pie
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
- In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
- Cook until mixture begins to boil, stirring constantly; remove from heat.
- Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
- Fold half the can of pie filling into the mixture in the pan.
- Pour into the crust.
- Bake 35-45 minutes or until center is set but still shiny.
- Cool and then chill at least one hour.
- Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
- Top with the remaining pie filling and then the remaining Cool Whip.
- Chill 1/2 hour.
NO BAKE BLACK FOREST CHEESECAKE
Make and share this No Bake Black Forest Cheesecake recipe from Food.com.
Provided by Flowerfairy
Categories Cheesecake
Time P1D
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until juist combined.
- Using one hand, press crumb mixture evenly over base and side of 21cm springform tin. Cover, refrigerate 30 minutes or until firm.
- Meanwhile, beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to large bowl. Sprinkle gelatine over the water in small heathproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.
- Drain cherries, reserve 180ml of the syrup for topping.
- Spoon one third of cheesecake mixture into tin, top with half of the cherries, then continue layering, ending with cheese mixture, refrigerate 3 hours or overnight until set.
- Spread topping over cheesecakes, swirl gently into cheese mixture. Refrigerate until set.
- For the topping, blend cornflour and sugar with reserved cherry syrup in small saucepan. Stir over heat until mixture boils and thickens, stir in rum; cool 10 minutes before serving.
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