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Chocolate Cherry Cheesecake
The way they label the prices for cherries is misleading. The cherries are nicely packaged in plastic bags and the sign will say “$2.99” and in tiny writing it will say per pound. But then they don’t tell you the bag is 3 pounds and those cute looking cherries are actually going to cost you $9!!!
I’d rather just have them tell me the real price so I can make the decision in the produce section if I want the $9 cherries rather than realizing I paid a whopping $9 for the cherries when I get home.
Someone please sympathize with me!
Because of this dilemma I will only buy them at Aldi – not only are they cheaper, they tell me how much the whole container will cost!
Cherries are pretty much good in anything. Cake, muffins, on top of chocolate cake, in homemade ice cream. I’m ready for dessert now :)
With our suggested tips, we’re going to show you that making cheesecake at home can be easy and delicious!
For the base you’ll need a lot of cream cheese (this is a no judgment zone friends!), sugar, vanilla, eggs, cherries and flavored coffee creamer.
I used International Delight’s Sweet Cream coffee creamer. I’m obsessed and go back and forth between the sweet cream and french vanilla as my favorite. Either one adds so much more flavor than heavy cream!
There are 2 other important details to follow when making cheesecake.
1. Don’t be afraid of the water bath! I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary. Be sure to wrap the pan you’re baking your cheesecake in with 3 layers of tinfoil before you fill it with the cheesecake mixture. Place the cheesecake pan inside a larger pan, like a 9×13, and fill the 9×13 inch pan with water, about 1-2 inches below the top of the cheesecake pan.
2. Don’t rush the cooling process. Once the cheesecake is done baking, let it sit in the oven for 1 hour or longer with the oven door cracked. A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Once the cheesecake has cool completely, top it with chocolate ganache, mini chocolate chips, and fresh cherries!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
- 3 packages full fat cream cheese, 8 oz each
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 cup International Delight Sweet Cream Creamer
- 3 eggs
- 1 cup chopped cherries, fresh
- 1 & 1/2 cups chocolate graham cracker crumbs
- 5 tbsp butter, melted
- 1/4 cup heavy cream
- 3/4 cup chocolate chips
To top the cheesecake
- mini chocolate chips
- fresh cherries
- Preheat the oven to 350º F.
- Pulse the chocolate graham crackers or similar chocolate crackers/cookies in a blender or food processor until they are very fine. Measure out 1 & 1/2 cups of crumbs. Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.
- Before adding the crumbs to the pan, wrap the bottom and sides of the pan in 3 layers of aluminum foil. This will help keep the water out during the water bath.
- Add the crumbs to the 8 inch pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
- Place the pan in the oven, bake the crust for 8-10 minutes or until golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.
- Turn the oven down to 325º F.
- In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes.
- Add in the sugar and vanilla, beat again.
- Add in the International Delight creamer, beat again to combine.
- Add in the eggs, ONE at a time, beating after each one.
- Beat the mixture for 1 additional minute.
- Add in the chopped cherries, mix with spatula.
- Pour the cheesecake mixture on top of the crust. Make sure the crust and pan have cooled before doing so.
- Place the 8 inch round pan inside a 9x13 inch cake pan. Carefully fill the 9x13 inch pan with water, filling it about 1 inch below the top of the tin foil on the 8 inch pan.
- I like to place the cake pan on top of a large baking sheet, this makes moving the water bath easier.
- Place the water bath with cheesecake inside in the oven and bake at 325º F for 60 minutes.
- The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
- Once your cheesecake looks done, turn the oven off and open the oven door a little. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
- Once cooled, remove the cheesecake from the oven. Take the aluminum foil off carefully and place the cheesecake (still in the pan) in the fridge for at least 6 hours or overnight.
- Before serving, carefully unmold the cheesecake from the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.
- Place the chocolate chips in a heat proof bowl.
- In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix. Allow the chocolate to cool for 5-7 minutes.
- Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
- Add mini chocolate chips on top of the ganache, around the edge of the cheesecake.
- Add fresh cherries to the center of the cheesecake.
- Serve. Cover and refrigerator any leftovers.