Chocolate Cherry Cheesecake |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 12 |
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My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas. Ingredients:
2 cups chocolate wafer crumbs (about 32 wafers) |
6 tablespoons butter, melted |
cheesecake: |
4 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
4 eggs |
4 ounces white baking chocolate, melted and cooled |
2 teaspoons vanilla extract |
1 jar (10 ounces) maraschino cherries, drained, rinsed and quartered |
1/2 cup chopped pecans |
topping: |
3 ounces semisweet chocolate, chopped |
2 tablespoons butter |
1-1/2 teaspoons shortening, divided |
1/2 ounce white baking chocolate |
Directions:
1. 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.
2. 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.
3. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
5. 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.
6. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator. Yield: 12 servings.
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