BLACK FOREST CREAM CHEESE CAKE
This is a cake that I usually make into cupcakes. Always delicious either way! I took pictures every step of the way in making this cake the other day. I unfortunately deleted all of them by mistake..errrrrrrrrrrrrr! This is a piece that my husband cut for lunch today...not the best of the cake..but it will have to do, since I...
Provided by Carole F
Categories Chocolate
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Grease a 13X9 inch baking dish.
- 2. Pour cake mix into mixing bowl and mix according to directions on the box. Once mixed..pour batter into the baking pan and set aside.
- 3. CREAM CHEESE FILLING: Put softened cream cheese in a small mixing bowl, and add sugar, egg and vanilla and mix with hand mixer until smooth, about 1-2 minutes. Use a large spoon and make 15 different dollops of cream cheese mixture over the entire cake batter. Try to place each one so that when cutting the cake you will get cheesecake in each piece (which is a total of 15 pieces, BUT,if you like larger pieces of cake, then you will only do 12 dollops). Now follow by taking about 3-4 cherries from the pie filling and place near the cheesecake mixture, do this 12-15 times on the cake batter. Bake in oven for a good 40 minutes...watch carefully as not to end up burning. My edges seemed dark when I took it out of the oven, but, once it cooled..it was fine. *Cool cake completely.
- 4. You have two options here...*if you want it so that all the cake has frosting..then invert cake after it has cooled in the pan for about 10 minutes, then allow to cool completely before frosting. If you want to serve cake from the baking dish..I always use a glass baking dish so you can see the cake...then cool cake in pan completely before frosting.
- 5. Frost cake with either Cool whip or Fresh Whipping Cream..then pour 1 can cherry pie filling over entire cake. (You will have some leftover from not using all in the batter.)
- 6. CUPCAKES: When making this into cupcakes...make cake as directed, put a small amount of batter in the bottom of the cupcake liner in the muffin tin, then take a small spoonful of cheesecake filling and put ontop of cake batter, now add two cherries with a tiny bit of glaze next, and then cover with more cake batter filling cupcake liner until about 2/3 full...not more than 3/4 full. Otherwise it will over flow on the pan and have a Mushroom top. Bake about 20 minutes..remove and cool completely, frost with cool whip or whipping cream...(use a decorator's tip to make a swirl if you would like..this is what I do), now take the pie filling and spoon out two cherries with some glaze and drizzle over whipping cream. (When making the cupcakes you will probably only need 1 can of pie filling..I get the pie filling that has EXTRA cherries in it.)
- 7. Keep cake or cupcakes refrigerated until ready to serve.
- 8. ALSO...take note of the picture above..I used a different technique when adding the cheesecake mixture onto the batter, I added the dollops and then used a knife and swirled the dollops in the batter....which is fine, but it ended up more flat than normal..in just leaving in dollops, and not swirling it will be in more of a clump of cheesecake per piece. Do it either way...each time I make this cake, I am doing something different...it is just the way my mind works..lol!
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 CAKE WITH WHIPPED CREAM FROSTING
Provided by Food Network
Time 38m
Yield 36 mini cupcakes
Number Of Ingredients 23
Steps:
- For the cake: Preheat the oven to 325 degrees F. Line a mini-cupcake pan with 36 mini liners.
- In a heavy-duty mixing bowl, mix together all the dry ingredients. Once thoroughly mixed, add all the wet ingredients except the boiling water. Once all mixed together, slowly add the boiling water.
- For the cherry filling: Put all the ingredients in a saucepan over medium heat. Bring to a boil and boil for 1 minute. When the filling is done, it should be thick like marmalade.
- For the cream cheese filling: In a small bowl, whip the cream cheese with a hand mixer until fluffy. Add all the other ingredients until completely combined. Cool in the fridge until ready for use.
- To assemble: Fill the cupcake liners two-thirds of the way with the batter. Spoon 1 teaspoon cream cheese filling and 1 teaspoon cherry filling on top. Bake until the cake bounces back after you touch it, about 22 minutes. When the cupcakes are done, remove from the pan and place onto a tray to cool.
- Whip the non-dairy whipping cream in a heavy-duty mixing bowl with a whisk attachment until stiff peaks form. Place the whipped cream in a pastry bag and, when the cupcakes are completely cooled, pipe a generous amount of frosting on top. Garnish with chocolate shavings and maraschino cherries.
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
More about "black forest cream cheese cake recipes"
BLACK FOREST CHEESECAKE CAKE RECIPE | BARBARA BAKES
From barbarabakes.com
Reviews 70Servings 12-16Cuisine AmericanCategory Cakes
- Preheat the oven to 325ºF. Put a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Set aside.
- 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.
- Set a metal broiler tray on the bottom oven rack. Carefully pour the hot water from your kettle into the broiler tray. Place the springform pan in the oven on the rack above the boiler tray.
- Bake the cheesecake for 45 - 55 minutes. It should be set to the touch and not jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15 minutes, run a butter knife or spatula around the edge to help prevent cracking.
BLACK FOREST CHEESECAKE | VERY BEST BAKING - TOLL …
From verybestbaking.com
Servings 16Calories 541 per servingTotal Time 5 mins
BLACK FOREST CHEESECAKE | IMPERIAL SUGAR
From imperialsugar.com
EASY BLACK FOREST CAKE {WITH CAKE MIX} - CAKEWHIZ
From cakewhiz.com
BLACK FOREST CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BLACK FOREST CHEESECAKE - AN INDULGENT TREAT - SUGAR …
From sugarsaltmagic.com
CHOCOLATE CAKE WITH CREAM CHEESE FROSTING - FOXES LOVE LEMONS
From foxeslovelemons.com
HOW TO MAKE BLACK FOREST CAKE: A STEP-BY-STEP RECIPE | KITCHN
From thekitchn.com
BLACK FOREST ICEBOX CAKE RECIPE - THE WASHINGTON POST
From washingtonpost.com
BLACK FOREST CAKE ROLL - EATINGWELL
From eatingwell.com
BLACK FOREST CHEESECAKE - THE SPRUCE EATS
From thespruceeats.com
BLACK FOREST CHEESECAKE - LIFE LOVE AND SUGAR
From lifeloveandsugar.com
THE BEST LEMON CHEESECAKE RECIPE - BAKER BY NATURE
From bakerbynature.com
BLACK FOREST CAKE - CHERRY FILLING, WHIPPED CREAM FROSTING
From veenaazmanov.com
BLACK FOREST CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
BEST BLACK FOREST CAKE RECIPE - HOW TO MAKE BLACK FOREST CAKE
From delish.com
NO BAKE BLACK FOREST PIE - TOGETHER AS FAMILY
From togetherasfamily.com
THE ULTIMATE GERMAN BLACK FOREST EXPERIENCE | SBS FOOD
From sbs.com.au
EASY BLACK FOREST CAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
You'll also love