Chocolate Cherry Cheesecake Recipes

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.

Steps:

• For the crust: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a 6-inch springform pan with cooking spray to coat the bottom and sides.
• Add the graham crackers to a resealable plastic bag. Using your hands or a rolling pin, crush the graham crackers into crumbs. Transfer them to a mixing bowl and add the melted butter. Fold and press together with a spatula until a loose, crumbly mixture is made. Pour the mixture into the bottom of the prepared pan and press to create an even base for the cheesecake. Chill the crust in the fridge while you make the filling to set the base.
• For the filling: Add the chocolate to a heatproof bowl and set the bowl over a pan of simmering water. Heat, stirring with a spatula, until the chocolate is melted and completely smooth. Set aside.
• Mix the cream cheese, sugar and cocoa powder in a food processor until smooth. Remove the lid and scrape down the sides of the bowl. Add the vanilla, salt and egg and process until completely incorporated. Scrape down the sides once more. Turn the machine back on and while the machine is running, drizzle in the melted chocolate and allow it to completely incorporate into the mixture.
• Pour the chocolate filling over the prepared crust and smooth out the top with a spatula. Transfer the cheesecake to the center rack and bake until the filling is no longer soupy but still slightly jiggly, about 32 minutes. Turn off the oven and open the door just a hair. Allow the cheesecake to sit in the warm oven for 15 more minutes with the door ajar.
• Transfer the cheesecake to a cooling rack and let cool for 30 minutes.
• Run a sharp knife around the edge of the pan to help free the cheesecake, but keep it in the pan. The cheesecake will continue to shrink while it cools and this step makes it easier to separate the cheesecake when you are ready to serve it.
• For the topping: Pour the cherry pie filling onto the cooled cheesecake and smooth into an even layer, leaving a bit uncovered around the edges. Cover the springform pan with plastic wrap and refrigerate for at least 2 hours.
• When you are ready to eat, remove the cheesecake from the fridge and transfer to a serving platter. Garnish with a sprig of mint and serve.

Steps:

• Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
• Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
• Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
• Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
• For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
• Top each serving with a layer of whipped cream and the Cherry Topping to serve.

Steps:

• Beat cream cheese, chocolate and sugar in large bowl with mixer until blended. Whisk in 2 cups COOL WHIP.
• Spoon into crust.
• Refrigerate 3 hours.
• Spoon remaining COOL WHIP around edge of cheesecake; fill center with pie filling.

Steps:

• Place the flour, brown sugar and butter in a food processor; cover and process until fine crumbs form. Stir in walnuts. Set aside 3/4 cup for topping. , Press remaining crumb mixture onto the bottom of an ungreased 8-in. square baking dish. Bake at 350° for 10 minutes or until set., Meanwhile, in a small bowl, beat the cream cheese, sugar and cocoa until smooth. Add the egg, milk and vanilla; beat on low speed just until combined. Stir in chopped cherries. Pour over crust; sprinkle with reserved crumb mixture. , Bake for 20-25 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours. , Cut into bars; top each with a cherry half. Store in the refrigerator.

Steps:

• Mix Crust Mixes, margarine, sugar and water in medium bowl with fork until crumbs are well moistened. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Spread contents of 1 Fruit Pouch onto bottom of crust.
• Pour milk into medium mixing bowl. Add both Filling Mixes; beat with mixer on low speed until blended. Beat on medium speed 3 min. (Filling will be thick.) Remove 1 cup filling mixture; blend with melted chocolate. Add to remaining filling mixture; mix well. Spoon into crust. Top with contents of remaining Fruit Pouch.
• Refrigerate at least 1-1/2 hours or until firm. To serve, run small knife or spatula around side of pan to loosen crust; remove side of pan.

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!

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.

Steps:

• Combine cake mix, cherry pie filling, and three eggs. Mix until well blended.
• Bake in well greased and floured 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
• To Make Frosting: Combine sugar, butter or margarine, and milk. Bring to a boil, stirring constantly, and cook 1 minute.
• Remove from heat.
• Stir in chocolate pieces until melted and smooth.
• Frost when cake is cool.

Steps:

• Drain maraschino cherries, reserving 2 teaspoons juice. Cut cherries into quarters; set aside. , In a small bowl, beat the cream cheese, sugar and reserved cherry juice until smooth. Add eggs; beat just until combined. Fold in chocolate chips and reserved cherries., Pour into crust (crust will be full). Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Serve with chocolate-covered cherries.

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.

Steps:

• For Crust: Combine chocolate wafer crumbs and melted butter or margarine; press onto bottom of 9 inch spring form pan.
• Bake at 350: F. for 10 minutes.
• Cool.
• NOTE: You can also use a ready made chocolate wafer crust. For Cheesecake; Soften gelatin in water; stir over low heat until dissolved.
• Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended.
• Gradually add gelatin, mixing until blended.
• Fold in remaining ingredients; pour over crust. Chill until firm.
• Pour cherry pie filling over top of cheesecake. Cut and serve.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
• Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
• Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
• Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
• Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot®). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

Steps:

• BOTTOM CRUST: Take first 3 ingredients, mix together& press lightly into a 9x13 pan.
• Cream cheese& sugar together.
• Mix non-dairy& cream cheese mixture together.
• Spread over crust, cover with pie filling.
• Place in fridge, for 3 hours before serving.

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!