Chocolate-Cherry Surprise Cheesecake
This cheesecake has a scrumptious homemade fudge brownie crust.
1/2 cup butter
4 (1-ounce) unsweetened chocolate baking squares
2 1/4 cups sugar, divided
5 large eggs, divided
1/4 cup milk
2 teaspoons vanilla extract, divided
1 cup all-purpose flour
1/2 teaspoon salt
3 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
2 (1-ounce) semisweet chocolate baking squares, melted
1 cup canned cherry pie filling
Toppings: canned cherry pie filling, sweetened whipped cream, milk
chocolate kisses
Melt butter and unsweetened chocolate squares in a 3-quart heavy
saucepan over low heat, stirring constantly. Remove from heat, and cool
5 minutes. Stir in 1 1/2 cups sugar. Add 2 eggs, 1 at a time, blending
well after each addition. Add milk and 1 teaspoon vanilla. Add flour
and salt; stirring until well blended. Spread mixture evenly into a
lightly greased 9-inch springform pan.
Bake at 325° for 25 minutes. Remove from oven, and cool in pan on a
wire rack. Reduce oven temperature to 300°.
Beat cream cheese and remaining 3/4 cup sugar at medium speed with an
electric mixer until smooth. Add remaining 1 teaspoon vanilla, beating
just until blended. Add remaining 3 eggs, 1 at a time, beating at low
speed just until blended after each addition. Add sour cream and melted
semisweet chocolate squares, beating just until blended.
Spoon cherry pie filling evenly over prepared crust. Pour chocolate
cheesecake mixture over cherry pie filling.
Bake at 300° for 1 hour and 5 minutes to 1 hour and 10 minutes or
until edges of cheesecake are set. (Center of cheesecake will not
appear set.) Turn oven off; let cheesecake stand in oven 15 minutes.
Remove cheesecake from oven; gently run a knife around edge of
cheesecake to loosen. Cool completely on a wire rack. Cover and chill 8
hours. Release and remove sides of pan; serve with desired toppings.
Southern Living, NOVEMBER 2005
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Sheldon