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

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