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How To make Black Forest Cheesecake Delight
1 c Chocolate Wafer Crumbs
3 T Margarine, Melted
16 oz Cream Cheese Softened
2/3 c Sugar
2 ea Large Eggs
6 oz Semi-sweet Chocolate Chips *
1/4 t Almond Extract
21 oz Cherry Pie Filling (1 Cn)
1 x Frozen Whipped ToppingThawed
* Chocolate Chips should be melted. ~-------------------------------------------------------------------------- Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F., 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.
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Cherry Cheesecake Dump Cake
Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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Black Forest Cheesecake Cupcakes Recipe!
If you are CHOCOLOVER, this rich, creamy chocolate cheesecake cupcake with a Oreo cookie crust, is for you!
Topped with chantilly cream, shaved chocolate, cherry sauce and top with a maraschino cherry, this dessert is nothing less than delightful.
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♥Chocolate shaved link:
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Yield 12 – 14 mini cheesecake
Black Forest Cheesecake Cupcakes Recipe!
Ingredients:
Crust
126 grams Oreos cookies finely crushed (with out the filling)
50 grams unsalted Butter, melted.
Cheesecake
350 grams Cream Cheese (room temperature)
½ cup granulated Sugar
2 Eggs (room temperature)
½ cup heavy whipping cream
1 tsp vanilla extract
1 cup semi-sweet chocolate chips or chopped.
Topping
Chocolate (finely chopped or shaved).
Maraschino cherries.
Chantilly Cream.
Preparation:
Preheat oven 320F. Line a standard cupcake pan with baking cups.
For the crust:
In a mixing bowl, use a fork to blend together the crushed Oreos and the butter. Put a tablespoon of the mixture into each of the cupcake holders. Press the mixture firmly and evenly to the bottom. Refrigerate. (Until the cheesecake filling its ready)
For the cheesecake filling:
Melted Chocolate
Set your electric hand mixer to a setting of low. Whisk together the cream cheese and the granulated sugar until the mixture is smooth. Add the eggs; one at time mixing slowly after each addition until the eggs are combined with the mixture.
Add heavy whipping cream, vanilla extract, and melted chocolate to the mixture. Now, blending until combined.
Scoop the batter into a cupcake pan so that each is ¼ full. Bake at 320F for 20-25 minutes or until centers jiggle slightly. (like gelation)
Remove from the oven and allow to cool at room temperature for 1 hour. After the cheesecake is cool, cover with plastic wrap and refrigerate overnight.