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.
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
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
LUSCIOUS BLACK FOREST CHEESECAKE
A friend gave me this recipe and it's quickly become popular at our house. I enjoy making it when we entertain. My husband and I are dairy farmers and have three pre-school age children. I enjoy trying new recipes as well as yardwork and crafts. -Patricia Plett, Blumenort, Manitoba
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 12
Steps:
- Combine crumbs and butter; press into the bottom and up the sides of a 9-in. springform pan. Chill for 15 minutes., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Combine 1/3 cup gelatin mixture with pie filling and almond extract; pour into crust and chill until set. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the melted chocolate, brandy extract and remaining gelatin mixture. Fold in whipped cream; spread over cherry layer. Chill at least 3 hours., Remove from pan. Garnish with the whipped cream, cherries and chocolate if desired.
Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 133mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
LUSCIOUS BLACK FOREST CHEESECAKE
Make and share this Luscious Black Forest Cheesecake recipe from Food.com.
Provided by Derf2440
Categories Cheesecake
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine crumbs, shortening and sugar, press firmly on bottom of 9 inch springform pan.
- In a large mixer bow, beat cheese until fluffy.
- Gradually beat in sweetened condensed milk, chocolate,eggs and vanilla until smooth.
- Pour into prepared pan.
- Bake at 300 degrees for 65 minutes or until cake springs back when lightly touched.
- Cool.
- Chill.
- Top with cherry pie filling.
- Garnish with whipped cream and chocolate curls.
- Refrigerate leftovers.
Nutrition Facts : Calories 949.8, Fat 59.4, SaturatedFat 32.4, Cholesterol 231.6, Sodium 492.1, Carbohydrate 92.3, Fiber 2.4, Sugar 62.7, Protein 17.9
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
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 CREAM CHEESE CAKE
This decadent dessert puts a delicious spin on the classic Black Forest cake. Top each serving with canned cherry pie filling, a dollop of whipped cream and chocolate curls for an elegant presentation. -Carey Enns, Aylmer, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside., In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk., Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers. , Bake at 375° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers.
Nutrition Facts : Calories 539 calories, Fat 24g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 354mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 1g fiber), Protein 8g protein.
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 NO-BAKE CHEESECAKE
Enjoy everything the cake is famous for in our Black Forest No-Bake Cheesecake! This oh so delicious Black Forest No-Bake Cheesecake is sure to be a hit at your next party.
Provided by My Food and Family
Categories Home
Time 45m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Using a food processor finely crush the cookies. Add the melted butter, and press evenly onto the bottom of a 9-inch springform pan. Refrigerate.
- Melt the chocolate slowly in a double boiler. Or microwave according to package directions.
- In a large bowl, beat together cream cheese, sugar, milk and vanilla, for 3 minutes at high speed. Add the melted chocolate and continue beating for 2 minutes on medium speed. Make sure everything is well blended.
- Place the chocolate mixture over the cookie base and refrigerate for at least 2 hours.
- In a small saucepan place the frozen cherries with sugar. Cook over medium heat for 10 minutes, stirring occasionally as to ensure that the sugar dissolves completely. Dissolve the cornstarch in cold water. Add to the cherries and cook, stirring until it boils gently for 1 minute and thickens. Let cool completely.
- Place the COOL WHIP into a pastry bag and decorate the edge of the cold cheesecake, pour the cherry sauce in the center and keep refrigerated until ready to serve.
Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 55 g, Fiber 2 g, Sugar 45 g, Protein 4 g
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