This decadent dessert puts a delicious spin on the classic Black Forest cake. Top each serving with canned cherry pie filling, a dollop of whipped cream and chocolate curls for an elegant presentation. —Carey Enns, Aylmer, Ontario
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Dash salt
- 1-1/2 cups sugar
- 1/2 cup canola oil
- 1 egg
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups all-purpose flour
- 1/3 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
- 1 can (21 ounces) cherry pie filling
- Whipped topping and chocolate curls, optional
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts and salt; set aside.
- In another large bowl, beat the sugar, oil, egg and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually add to sugar mixture alternately with buttermilk.
- Spoon half of the batter into a greased and floured 10-in. fluted tube pan; spread with half of the cream cheese mixture. Repeat layers.
- Bake at 375° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- Slice cake; serve with pie filling. Garnish with whipped topping and chocolate curls if desired. Refrigerate leftovers. Yield: 12 servings.
Originally published as Black Forest Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p235
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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