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 CHEESECAKE TARTS
These are ridiculously easy and yummy. Great for taking to a large gathering. These are ALWAYS a hit! You can stretch this to make 18 tarts by just putting a little less cheesecake filling in each cup, and of course using 3 more Oreos! These make for a gorgeous presentation!
Provided by Hippie2MARS
Categories Tarts
Time 40m
Yield 12 tarts
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Place a paper cupcake liner in each cup (12 total) of muffin pan.
- Beat cream cheese with electric mixer until fluffy.
- Add sugar and vanilla, beating well.
- Add eggs, one at a time, beating well after each addition.,.
- Place one of the Oreo halves, cream side up, in each muffin cup.
- Spoon cream cheese mixture over wafers filling each to about 1/4 inch from top of paper.
- Bake for 20 minutes.
- Cool completely.
- Spoon a tablespoon of the cherry pie filling on top of each tart.
- Chill before serving.
Nutrition Facts : Calories 290.9, Fat 14.9, SaturatedFat 7.9, Cholesterol 72.7, Sodium 171.4, Carbohydrate 36.3, Fiber 0.5, Sugar 20.3, Protein 3.8
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
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
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- In a stand or electric mixer, beat the cream cheese, sugar, and salt until well combined. Add in eggs one at a time, beating at low speed until smooth. Beat in the vanilla and sour cream. Pour the batter into the prepared springform pan. Put dollops of cherry pie filling scattered across the top of the cheesecake batter. Use a butter knife to hide the cherries and swirl the pie filling into the batter.
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