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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup butter
4 (1 oz) unsweetened chocolate baking squares
2 1/4 cups sugar, divided
5 large eggs, divided
1/4 cup milk
2 tsp vanilla extract, divided
1 cup flour
1/2 tsp salt
3 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 (1 oz) semisweet chocolate baking squares, melted
1 cup banned cherry pie filling
Toppings: canned cherry pie filling, sweetened whipped cream, milk chocolate kisses
Melt butter and unsweetened chocolate squares in a 3 quart saucepan over low heat, stirring constantly. Remove from heat, and cool 5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending well after each addition. Add milk and 1 tsp vanilla. Add flour and salt; stirring until well blended. Spread mixture evenly into a lightly greased 9 inch springform pan. Bake at 325 for 10 minutes. Cool on a wire rack.
Reduce oven temperature to 300. Beat cream cheese and 3/4 cup sugar at medium speed until smooth. Gradually add remaining vanilla, beating just until blended. Add remaining 3 eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and melted chocolate, beating just until blended. Spoon cherry pie filling evenly over prepared crust. Pour batter over pie filling. Bake at 300 for 1 hour and 5 minutes to 1 hour and 10 minutes or until edges of cheesecake are set. (Center of cheese will not appear to be set.)
Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours. Release and remove sides of pan. Garnish with desired toppings.
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CHOCOLATE CHERRY SURPRISE CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1/2 cup butter
4 (1 oz) unsweetened chocolate baking squares
2 1/4 cups sugar, divided
5 large eggs, divided
1/4 cup milk
2 tsp vanilla extract, divided
1 cup flour
1/2 tsp salt
3 (8 oz) pkg cream cheese, softened
1/2 cup sour cream
2 (1 oz) semisweet chocolate baking squares, melted
1 cup banned cherry pie filling
Toppings: canned cherry pie filling, sweetened whipped cream, milk chocolate kisses
Melt butter and unsweetened chocolate squares in a 3 quart saucepan over low heat, stirring constantly. Remove from heat, and cool 5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending well after each addition. Add milk and 1 tsp vanilla. Add flour and salt; stirring until well blended. Spread mixture evenly into a lightly greased 9 inch springform pan. Bake at 325 for 10 minutes. Cool on a wire rack.
Reduce oven temperature to 300. Beat cream cheese and 3/4 cup sugar at medium speed until smooth. Gradually add remaining vanilla, beating just until blended. Add remaining 3 eggs, 1 at a time, beating at low speed just until blended after each addition. Add sour cream and melted chocolate, beating just until blended. Spoon cherry pie filling evenly over prepared crust. Pour batter over pie filling. Bake at 300 for 1 hour and 5 minutes to 1 hour and 10 minutes or until edges of cheesecake are set. (Center of cheese will not appear to be set.)
Turn off oven; let cheesecake stand in oven 15 minutes. Remove cheesecake from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8 hours. Release and remove sides of pan. Garnish with desired toppings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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