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Chocolate Cherry Cheesecake

By: Kathy Speer

"My love for chocolate-covered cherries inspired this fun and fancy cheesecake that's perfect for Christmas."

Rate/Review | Read Reviews (16)

Prep Time:
40 Min

Cook Time:
1 Hr

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

2 cups chocolate wafer crumbs
6 tablespoons butter (no substitutes), melted
Cheesecake:
4 (8 ounce) packages cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 eggs
4 (1 ounce) squares white baking chocolate, melted and cooled
1 (10 ounce) jar maraschino cherries, drained, rinsed and quartered
1/2 cup chopped pecans
Topping:
3 (1 ounce) squares semisweet chocolate
2 tablespoons butter (no substitutes)
1 1/2 teaspoons shortening
1/2 (1 ounce) square white baking chocolate

Directions

In a bowl, combine chocolate crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake at 350 degrees F for 8 minutes. Cool on a wire rack. In a mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs; beat on low speed just until combined. Stir in melted chocolate; mix well. Gently fold in cherries and pecans. Pour into crust. Bake at 350 degrees F for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. In a saucepan, melt semisweet chocolate, butter and 1 teaspoon shortening until smooth. Cool for 2 minutes; pour over cheesecake. Spread over the top and let it run down the sides. Cool. In a small saucepan, melt white chocolate and remaining shortening. Drizzle over the top. Cool. Store in the refrigerator.