Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Easy Version Black Forest Cherry Cheesecake
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- #2951
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
16 ounces cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
4 ounces semisweet chocolate, melted, slightly cooled
1 (6 ounce or 9 inch-size) graham cracker pie crust
1 cup thawed whipped topping
1 1/2 cup cherry pie filling
2 tablespoons cherry liqueur (e.g., Kirsch), optional
directions
Mix cream cheese, sugar and vanilla with an electric mixer on medium speed until well blended. Add eggs and mix until blended. Blend in melted chocolate.
Pour into crust. Bake at 350 degrees F for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
Top chilled cheesecake with whipped topping.
Mix pie filling and liqueur. Spoon over whipped topping. Garnish, if desired.
added by
margjohnson
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
June 30, 2014
The cheesecake was so smooth and creamy. Really amazing! Just the right amount of chocolate flavor, not overly sweet, just perfect. I shared the recipe with my sister.
September 11, 2007
I didn't think there could be a better dessert than black forest cake, but then I tried this cheesecake version. It's rich, creamy, and so good. Served it at my son's engagement party.
January 12, 2006
Absolutely delicious!! I received many rave reviews for this one, and quite a few people requested the recipe, I also passed on the website address at the same time!!