Try this delicious cherry cheesecake recipe with chocolate ganache.
AuthorMy Boys and Their Toys
For the CRUST: 1 cup graham cracker crumbs (1sleeve of graham crackers) 3 tablespoons melted butter Sprinkle of white sugar
For the CHEESECAKE: 2 blocks (16oz) of cream cheese ½ cup sugar 2 eggs ½ tsp almond extract 1 can of cherry pie filling
For the GANACHE 1 cup heavy cream 10oz dark chocolate melting wafers
Preheat oven to 350 degrees. For the crust 1. Combine the graham cracker crumbs, melted butter and a sprinkle of white sugar. Take the mixture and evenly divide among the 12 mini cheesecake cavities. Press the crust firmly into each cavity.
For the cheescake 1. In a bowl of a stand mixer combine cream cheese, sugar, eggs and almond extract until smooth and fluffy. 2. Pour cheesecake mixture into individual cheesecake cavities. 3. Bake at 350 degrees for 16-18minutes or until the cheesecakes begin to brown. 4. When finished baking, let the cheesecakes cool on the counter.
For the ganache 1. Bring 1 cup of heavy cream to a simmer. Once you start to see it bubble up a bit, take it off the burner and pour it over the dark chocolate melting wafers. 2. Cover the bowl to trap in the heat and let it sit for 5 minutes. 3. Remove the lid and slowly begin whisking the chocolate until you see the velvety ganache form. Be patient with it. 4. Once the ganache forms, let it sit uncovered at room temperature for 15-20 minutes. It will thicken up a bit and that is what you want to happen. It should be able to coat a spoon before you drizzle over your cheesecakes. Drizzle your ganache over the mini cheesecakes and top with 1 spoonful of the cherry pie filling.
Tip: After adding the ganache and cherries on all mini cheesecakes, let them set/harden in the fridge for a few minutes before serving them.