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
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
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