This is a great recipe for the upcoming holidays or any holiday, really! Black Forest Cheesecakes are a tasty treat. They’re also easy to make and can be made in advance so you have one less thing to worry about when hosting guests. The cheesecake itself has an intense chocolate flavor thanks to cocoa powder and semisweet chocolate chips while the cherry pie filling adds sweetness and fruitiness without overpowering it. This recipe makes two small (4-inch) cakes but feel free to double it if you want more servings – just make sure your springform pan is large enough!
Blog post intro paragraph:
I’m always looking for ways I can use my leftover turkey after Thanksgiving dinner, and these little Turkey Club Cal
prep: 20 mins cook: 20 mins additional: 2 hrs total: 2 hrs 40 mins Servings: 12 Yield: 12 servings
? cup baking cocoa
2 (8 ounce) packages cream cheese, softened
12 chocolate sandwich cookies with creme filling
½ cup whipped topping
1 teaspoon vanilla extract
¾ cup white sugar
1 (21 ounce) can cherry pie filling
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.
Per Serving: 307 calories; protein 5.1g; carbohydrates 36.3g; fat 16.7g; cholesterol 74mg; sodium 183.2mg.