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Chocolate Cherry Cheesecake

Chocolate Cherry Cheesecake

Posted by Country Ovens, LTD on Jan 8th 2018



2 cups chocolate cookie crumbs

3 tablespoons butter, melted


4 packages (8 oz each) cream cheese, softened

3 eggs

3/4 cup sugar

1/2 teaspoon almond extract

1/2 cup whipping cream

1 jar 21 oz Cherry De-Lite Cherry Pie Fill


1/2 cup whipping cream

1 cup semisweet chocolate chips (6 oz)


  • 1 Heat oven to 325°F. In medium bowl, combine crust ingredients; mix well. Press in bottom and 1 inch up sides of ungreased 10-inch springform pan.
  • 2 In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg at a time, beating well after each addition. Beat in sugar and almond extract until smooth. Add 1/2 cup whipping cream; blend well.

  • 3 Spoon 3 1/2 cups cream cheese mixture into crust-lined pan, spreading evenly. Carefully spoon 1 cup pie filling evenly over cream cheese layer (reserve remaining pie filling for topping). Spoon remaining cream cheese mixture evenly over pie filling.

  • 4 Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool in pan on wire rack 1 hour.

  • 5 In 1-quart saucepan, heat 1/2 cup whipping cream to boiling over medium-high heat. Remove from heat. Stir in chocolate chips until melted.

  • 6 Line cookie sheet with waxed paper. Remove side of pan. Place cheesecake on paper-lined cookie sheet. Spread glaze over cooled cheesecake, allowing some to flow down side. Refrigerate at least 3 hours or overnight. Serve topped with remaining pie filling.
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