Black Forest Cheesecake Delight
10 servings scale / convert
1 cup chocolate wafer crumbs
1 lb. cream cheese, softened
1/4 tsp. almond extract
1 frozen whipped topping, thawed
3 tbsp. Parkay margarine, melted
2/3 cup sugar
6 oz. semisweet chocolate pieces, melted
1 can (1-1/3 lb.) cherry pie filling
Combine crumbs and margarine; press onto bottom of 9-inch springformpan. Bake 350°F for 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350°F for 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving.
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