CHERRY CHEESECAKE WITH GANACHE

Cherry Cheesecake with Ganache image

A spectacular dessert, this cherry-filled cheesecake is covered with rich dark chocolate ganache. Ideal for a holiday or party, it's not difficult to make...so serve it for everyday occasions too!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 9h35m

Yield 16

Number Of Ingredients 11

Previous Next

Ingredients

1 1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 15 cookies)
1/4 cup butter, melted
4 packages (8 oz each) cream cheese, softened
1 1/4 cups sugar
4 eggs
1/2 cup whipping cream
1 teaspoon almond extract
1 bag (16 oz) frozen dark sweet cherries, thawed, drained and patted dry (3 cups)
1/2 cup dark chocolate chips
1/4 cup whipping cream
3 tablespoons corn syrup

Steps:

Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Beat in 1/2 cup whipping cream and the almond extract. Pour 4 cups filling over crust. Spoon cherries over filling. Top with remaining filling, covering cherries.
Bake at 300°F 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
In small microwavable bowl, microwave ganache ingredients on High 1 minute 30 seconds, stirring once, until smooth. Spread over cheesecake. Chill 30 minutes. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cover; refrigerate any remaining cheesecake.

Nutrition Facts : Calories 460, Carbohydrate 39 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 6 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 32 g, TransFat 1 g