Comida Kraft
Recipe Box

Cherry-Glazed Black Bottom Cheesecake

Cherry-Glazed Black Bottom Cheesecake is rated 5.0 out of 5 by 4.
Prep Time
20
min.
Total Time
6
hr.
25
min.
Servings

16 servings

Here's the cheesecake version of the classic German dessert, Black Forest cake—made with chocolate and cherries on a chocolatey cookie-crumb crust.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
  • Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.

Size Wise

Sweets can be part of a balanced diet but remember to keep tabs on portions.

Make Ahead

Cheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 440
Total fat 27g
Saturated fat 16g
Cholesterol 135mg
Sodium 310mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 36g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Great cheesecake but I think 4 pkgs of cream cheese was too much for 9" pan, it nearly filled pan... Great cheesecake but I think 4 pkgs of cream cheese was too much for 9" pan, it nearly filled pan and almost overflowed while baking. Also 325 oven seemed a little high. There was just a hint a burnt taste to the crust. Next time I do this it will be with 3 pkgs cream cheese and a 300 deg. oven.
Date published: 2011-12-19
Rated 5 out of 5 by from Very good. Very good. I used chocolate wafer cookies instead of the oreos, but next time I would use the oreos or more butter because the crust was a little too crumbly. Cheesecake was easy to make and impressive looking. Perfect for our holiday dinner.
Date published: 2011-12-26
Rated 5 out of 5 by from This recipe was easy to do, even though it was my first cheesecake attempt. This recipe was easy to do, even though it was my first cheesecake attempt. It tasted awesome and was a hit at the office.
Date published: 2011-12-14
Rated 5 out of 5 by from If this tastes half as good as it looks it is a winner If this tastes half as good as it looks it is a winner
Date published: 2011-11-16
  • 2016-09-28T10:56CST
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