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Black Forest Cheesecake

Black Forest Cheesecake

  By RFChef  

February 20, 2013

  • Yields: 16 Servings
Black Forest Cheesecake

Directions

1Preheat oven to 325°F.

2Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 3 tablespoons sugar and butter; press firmly onto bottom of pan. Bake 10 minutes.

3Meanwhile, reserve 3/4 cup of the cherry pie filling; set aside. Beat cream cheese, remaining 1 cup sugar, flour and vanilla with electric mixer on medium speed until well blended.

4Add melted chocolate and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour half of the cream cheese batter over crust; top with the remaining cherry pie filling. Cover with remaining cream cheese batter.

5Bake 45 to 50 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight. Top with the reserved pie filling and the whipped topping just before serving.

6Remove cheesecake from pan using foil handles.

7Cut into 16 pieces to serve.

source: Family Features

Ingredients

18 whole Honey Maid Honey Grahams, finely crushed

1 cup plus 3 tablespoons sugar, divided

1/2 cup (1 stick) butter or margarine, melted

1 can (21 ounces) cherry pie filling

5 packages (8 ounces each) Philadelphia Cream Cheese, softened

3 tablespoons flour

1 tablespoon vanilla

1 package (8 squares) semi-sweet baking chocolate, melted, slightly cooled

1 cup sour cream

3 eggs

1 cup thawed prepared whipped topping

00:00

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