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“In' Cheesecake Extraordinaire'”
READY IN:
3hrs 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • Chocolate Wafer Crust
  • 1 14 cups finely crushed chocolate wafers
  • 3 tablespoons sugar
  • 14 cup butter or 14 cup margarine, melted
  • Black Forest Filling
  • 24 ounces cream cheese
  • 34 cup sugar
  • 5 teaspoons cornstarch
  • 3 eggs
  • 1 egg yolk
  • 1 cup semi-sweet chocolate chips, melted
  • 12 cup cherry schnapps
  • 2 teaspoons vanilla extract
  • 23 cup bing cherry, pitted, chopped, and drained
  • Chocolate Cherry Topping
  • 1 cup cherry preserves
  • 2 teaspoons lemon juice
  • 2 teaspoons cornstarch
  • chocolate ice cream topping

Directions

  1. The crust-in a small bowl stir together the crumbs and sugar.
  2. Add the melted butter; stir until well combined.
  3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
  4. The filling-in a large bowl combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
  5. Add the eggs and egg yolk, one at a time, beating well after each addition.
  6. Beat in the melted chocolate, cherry schnapps, and vanilla.
  7. Stir in cherries.
  8. Pour the cream cheese mixture over the crust.
  9. Bake at 350° for 15 minutes.
  10. Lower the temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
  11. Remove the cake from the oven and run a knife around the inside edge of the pan.
  12. Turn the oven off; return the cake to the oven for an additional 1 hour.
  13. Chill, uncovered, overnight.
  14. The topping-in a small saucepan stir together the cherry preserves, lemon juice, and cornstarch.
  15. Cook and stir until thickened and bubbly.
  16. Cook and stir 2 minutes more.
  17. Pour over cheesecake.
  18. Drizzle with chocolate ice cream topping.
  19. Chill until serving time.

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