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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup chocolate wafer crumbs
16 oz. cream cheese, softened
2 eggs
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 (21 oz.) cherry pie filling
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Directions:
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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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