Best Prize Winning Chocolate Cherry Cheesecake Recipes

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BLACK FOREST CHEESECAKES



Black Forest Cheesecakes image

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

12 chocolate sandwich cookies with creme filling
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
⅓ cup baking cocoa
1 teaspoon vanilla extract
2 eggs
1 (21 ounce) can cherry pie filling
½ cup whipped topping

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

THE ULTIMATE CHEESECAKE



The Ultimate Cheesecake image

Bake Tyler Florence's Ultimate Cheesecake recipe from Food Network for a zesty-sweet classic topped with warm lemon blueberries.

Provided by Tyler Florence

Categories     dessert

Time 5h45m

Yield 6 to 8 servings

Number Of Ingredients 13

2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1 stick unsalted butter, melted
1 pound cream cheese, two 8-ounce blocks, softened
3 eggs
1 cup sugar
1 pint sour cream
1 lemon, zested
1 dash vanilla extract
Warm Lemon Blueberry Topping, recipe follows
1 pint blueberries
1 lemon, zested and juiced
2 tablespoons sugar

Steps:

  • Preheat the oven to 325 degrees F.
  • For the Crust:
  • In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
  • Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.
  • For the Filling:
  • In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
  • Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
  • Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.
  • Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
  • In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

INDIVIDUAL NO-BAKE CHOCOLATE-CHERRY CHEESECAKES WITH BISCOFF CRUST



Individual No-Bake Chocolate-Cherry Cheesecakes with Biscoff Crust image

Provided by Martina McBride

Categories     dessert

Time 4h55m

Yield 8 servings

Number Of Ingredients 15

20 Biscoff cookies (such as Lotus)
2 tablespoons granulated sugar
3 tablespoons butter, melted
1 cup dark chocolate chips
2 (8-ounce) packages cream cheese, softened
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/4 cups heavy cream
1/2 cup powdered sugar
1 (12-ounce) package frozen dark, sweet pitted cherries
1/4 cup sugar
1 tablespoon cornstarch
1 tablespoon orange liqueur (such as Grand Marnier, or orange juice may be substituted)
1/8 teaspoon kosher salt
Whipped cream, for topping

Steps:

  • Process the cookies and granulated sugar in a food processor for 30 seconds or until finely ground. Add the butter; pulse 8 to 10 times or until combined. Press the mixture into bottoms of 8 (8-ounce) serving glasses (or small canning jars).
  • Microwave the chocolate in a medium-size, microwave-safe bowl 50 seconds to 1 minute or until melted and smooth, stirring after 30 seconds. Let cool slightly.
  • Beat the cream cheese with a mixer at medium speed 2 to 3 minutes until fluffy. Add the vanilla, salt, and melted chocolate, beating at low speed until well blended.
  • Beat the whipping cream until foamy; gradually add the powdered sugar, beating until soft peaks form. Fold the whipped cream into the chocolate mixture. Spoon into the glasses. Cover and chill 4 hours or until set.
  • For the topping, cook the cherries and sugar in a small saucepan over medium 5 minutes or until the sugar dissolves. Stir the cornstarch with 1 tablespoon water in a small bowl. Stir into the cherries; cook, stirring frequently, 5 minutes or just until thickened. Remove from the heat. Stir in the orange liqueur (or orange juice) and salt. Let cool.
  • Top each serving with a layer of whipped cream and the Cherry Topping to serve.

PRIZEWINNING CHOCOLATE CHEESECAKE



Prizewinning Chocolate Cheesecake image

Cream cheese and chocolate-hazelnut spread make this cheesecake super creamy and chocolate-y.

Provided by My Food and Family

Categories     Nut Butter Recipes

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 8

1-1/2 cups bear-shaped chocolate graham snacks, finely crushed
3/4 cup sliced almonds, finely chopped
1/4 cup butter, melted
1 tsp. vanilla, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 jar (13 oz.) chocolate-hazelnut spread
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Mix graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 590, Fat 41 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

DORA'S PRIZE WINNING CHEESECAKE



Dora's Prize Winning Cheesecake image

My maternal Grandmother, Dora Feinstein, was an excellent cook and an even better baker! She began entering baking contests and in 1964 she became the New Jersey state winner of the Pillsbury Bake-Off. As the state winner she received all new kitchen appliances and an all-expense paid trip, with my grandfather, to Miami FL to compete in the National Bake-Off! Parts of the contest were televised that year and we got to watch her in the parade of state winners entering the hotel ballroom which had been transformed into a lot of small kitchens! Later we watched the Award Ceremony. While she did not win the National Bake-Off she was OUR winner! We loved visiting my grandparents for many reasons, but one particular reason was that we could be sure we would be "testing" whatever her latest creation was! Her recipe became the property of Pillsbury, of course, and appears in their cookbooks as "Royal Marble Cheesecake".

Provided by Saralaya

Categories     Cheesecake

Time 2h25m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1 cup sugar
2 teaspoons sugar
1/4 cup butter or 1/4 cup margarine
6 ounces semi-sweet chocolate chips
2 teaspoons vanilla extract
24 ounces cream cheese
1 cup sour cream
6 eggs

Steps:

  • You need a 9 inch springform pan for this cake.
  • Melt the chocolate chips, either in the microwave or over a double boiler.
  • Take the cream cheese out of the fridge, it needs to be softened.
  • Heat oven to 400°F.
  • In a bowl, combine ¾ cup flour and 2 teaspoons sugar.
  • Using an fork or pastry blender cut in butter (or margarine) until mixture looks like coarse crumbs.
  • Stir in 2 teaspoons of the melted chocolate - keep the rest for the filling.
  • Press the mixture into the bottom of the ungreased springform pan.
  • Bake at 400 degrees for about 10 minutes or until very light brown.
  • Remove from oven and lower the heat to 325°F.
  • In a large bowl beat the cream cheese and sugar until light and fluffy (you could do this by hand but I would use an electric mixer, you'll need it in a minute anyway).
  • Add ¼ cup flour and the vanilla and blend well.
  • Using low speed on an electric mixer add the eggs one at a time, beating until just blended.
  • Add the sour cream and mix well.
  • Take 1 ¾ cups of the filling and put it in a separate bowl and stir in the rest of the melted chocolate.
  • Pour half of the plain filling into the pan, over the crust.
  • Take half the chocolate filing and put it on the plain filling by spoonfuls scattered around.
  • Pour in the rest of the plain filling.
  • Take the rest of the chocolate filling and top the plain filling again by spoonfuls.
  • Using a butter knife swirl the chocolate through the plain filling.
  • Bake at 325F for 60-75 min or until center is almost set (putting a shallow pan half filled with water in the bottom of your oven should help keep the cake moist and reduce cracking).
  • Remove the cake and let sit for 10 minutes before removing the sides of the springform pan.
  • Let the cake cool for 2-3 hours then refrigerate overnight before serving.
  • Enjoy! ( Please note that I am not a cake baker and have not made this recipe for many years- I am GUESSING at the the prep time - I apologize if I am wildly off -- the cooking time is a total of the times for the crust and the rest of the cake).

Nutrition Facts : Calories 726.9, Fat 51.7, SaturatedFat 31, Cholesterol 280.1, Sodium 363.1, Carbohydrate 55.3, Fiber 1.7, Sugar 38.3, Protein 14.6

CHOCOLATE-CHERRY CHEESECAKE



Chocolate-Cherry Cheesecake image

Get ready for the "wow factor" when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it's baking and chilling.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h50m

Yield 16

Number Of Ingredients 10

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 can (21 oz) cherry pie filling
1/2 cup whipping cream
1 cup semisweet chocolate chips (6 oz)

Steps:

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

Nutrition Facts : Calories 470, Carbohydrate 37 g, Cholesterol 125 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 28 g, TransFat 1 1/2 g

PRIZE WINNING CHOCOLATE CHERRY CHEESECAKE



Prize Winning Chocolate Cherry Cheesecake image

Yummy Yummy Yummy !!!!!!!! Time consuming but worth it. Makes me miss my spring form pan that broke. After posting this I may just go get a new one today.

Provided by WendyTN

Categories     Cheesecake

Time 1h40m

Yield 1 cheesecake, 10 serving(s)

Number Of Ingredients 15

1 1/4 cups chocolate wafer crumbs (about 18 wafers)
2 tablespoons sugar
3 tablespoons melted butter or 3 tablespoons margarine
2 (8 ounce) packages cream cheese
1 (4 ounce) package cream cheese
1 cup sugar
1/4 cup cocoa
2 teaspoons vanilla
1 cup whipping cream
3 medium eggs
1 (19 ounce) can cherry pie filling
2 tablespoons chocolate cherry flavored liqueur (optional)
2 tablespoons sugar
1/2 teaspoon vanilla
1/4 ounce grated semisweet chocolate

Steps:

  • Combine chocolate wafer crumbs, 2 tablespoons sugar and melted butter. Press into bottom of 9 inch spring form pan. Bake in moderate oven, 350 degrees, for 10 minutes. Cool. Reduce oven temperature to 300 degrees.
  • Have cream cheese at room temperature. Beat in large mixing bowl at medium speed until creamy. Gradually beat in the one cup of sugar and cocoa. Add vanilla. Beat in eggs, one at a time. Beat until smooth. Pour over chocolate crust. Bake in slow oven, 300 degrees, about one hour until center of cake is firm. Remove from oven and cool to room temperature.
  • Combine cherry pie filling with liqueur, if being used. Pour over cooled cheesecake.
  • Add the two tablespoons sugar and vanilla to whipping cream in bowl. Whip until stiff. Spoon onto cake, covering evenly. Chill several hours before serving.
  • Decorate with grated chocolate. Makes 10 to 12 servings. This cheesecake freezes well.

Nutrition Facts : Calories 560.9, Fat 36, SaturatedFat 21.5, Cholesterol 160.2, Sodium 311.5, Carbohydrate 54, Fiber 1.6, Sugar 29.6, Protein 8.1

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