Chocolate Chip Cherry Cheesecake Recipes

CHOCOLATE CHERRY CHEESECAKE

Steps:

• In a small 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° for 8 minutes. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in melted chocolate and vanilla. Gently fold in cherries and pecans. Pour into crust. , Bake at 350° 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. , In a microwave, melt the semisweet chocolate, butter and 1 teaspoon shortening; stir 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.

CHOCOLATE CHIP CHERRY CHEESECAKE

Steps:

• Drain maraschino cherries, reserving 2 teaspoons juice. Cut cherries into quarters; set aside. , In a small bowl, beat the cream cheese, sugar and reserved cherry juice until smooth. Add eggs; beat just until combined. Fold in chocolate chips and reserved cherries., Pour into crust (crust will be full). Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Serve with chocolate-covered cherries.

CHERRY CHOCOLATE CHIP CHEESECAKE

Steps:

• Line the bottom of a 7-inch Spring-form pan with Parchment paper, and set it aside. Place the Oreo Cookies (the whole cookie, including the middle icing) in a food processor, or blender, and pulse until you have fine crumbs. Pour the crumbs into a bowl. In a separate bowl, add the butter, and melt in the microwave. Pour the melted butter over the crumbs, and stir to coat crumbs in the butter. Pour the crumbs into the Spring-form pan, and press crumbs down evenly to form the crust. Place the pan in the freezer.
• In the mixing bowl of a stand mixer, place the softened Cream Cheese, Greek Yogurt, and Vanilla, and mix on low until well blended. Add the Sugar, and Cherry Syrup, and mix until smooth. Add about a teaspoon of the Cherry Pink Food Coloring Gel, and blend until the Cheesecake batter is all one color, scraping down the sides of the mixing bowl, and blending until smooth and color desired is achieved. Add the Mini Chocolate chips, and blend on low for a few seconds.
• Make the Frosting: In the mixing bowl of a stand mixer, add the softened Butter, and softened Cream Cheese, and blend on low until smooth and creamy. Add the Powdered Sugar a little at a time until it's all blended. Scrape down the sides of the mixing bowl, and blend until the frosting is completely mixed. Divide the Frosting evenly into two separate bowls. In one bowl, add the Cocoa, and stir well to blend. Add the Brown Food Coloring Gel a few drops at a time, and stir to blend. In the other bowl, add a few drops of the Cherry Pink Food Coloring Gel, and stir until completely blended.
• Using Plastic wrap (Glad wrap) tear off a piece about 10 inches wide, and place the Frosting length-wise in the middle of the plastic wrap; it will look like two long ribbons of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. SEE PHOTO - Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. Pipe the Frosting onto the edges, and center of the Cheesecake, in large dollops, using a swirl, and bring it up to a point. Place the Sugared Cherry Gelle slices on top of the Frosting, (See photo) and sprinkle with additional Mini Chocolate Chips. Serve, and Enjoy!