Black Forest Cheesecake Pie Recipes

BLACK FOREST CHEESECAKE

Steps:

• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Fold in whipped topping. Spread half the mixture evenly into crust. Fold cocoa and confectioners' sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate at least 4 hours. , Cut into pieces; top each piece with cherry pie filling.

BLACK FOREST CHEESECAKES

Steps:

• Preheat oven to 325 degrees F (160 degrees C). Line muffin cups with paper or foil muffin liners.
• Remove cookie top from each sandwich cookie; crush and set aside. Place cream-topped cookies in lined muffin cups, cream side up.
• Beat cream cheese, sugar, baking cocoa, and vanilla extract with an electric mixer in a large bowl until fluffy. Mix in eggs until blended. Fill prepared muffin cups 3/4 full; sprinkle 1/4 cup reserved cookie crumbs over top. Discard remaining crumbs or save for another use.
• Bake in preheated oven until set, 20 to 25 minutes. Cool completely; cover and refrigerate for at least 2 hours.
• Top each cheesecake with 2 tablespoons pie filling and a dollop of whipped topping just before serving.

BLACK FOREST CHEESECAKE

Steps:

• Combine chocolate wafer crumbs and butter, mixing well; firmly press into bottom and 1 inch up sides of a 9-inch springform pan.
• Beat cream cheese with electric mixer until light and fluffy.
• Gradually add sugar, mixing well.
• Add eggs, one at a time, beating well after each addition.
• Stir in kirsch, and mix until blended.
• Pour into prepared pan.
• Bake at 400 degrees F.
• for 10 minutes and then at 200 degrees F for 1 hour.
• Let cake cool to room temperature in the oven.
• Place chocolate in top of a double boiler; bring water to a boil.
• Reduce heat to low; cook until chocolate melts.
• Cool slightly.
• Stir in sour cream.
• Spread chocolate mixture evenly over top.
• Chill thoroughly.
• Garnish with whipped cream and maraschino cherries with stems, if desired.