Black Forest Cheesecake Cake

Black Forest Cheesecake Cake is a triple layer cake that is part black forest cake and part cheesecake. This is a rich and decadent cheesecake cake recipe!

 2 (8-ounce) packages cream cheese, room temperature
 1/2 cup granulated white sugar
 Pinch of salt
 2 large eggs, room temperature
 1/3 cup sour cream
 1 teaspoon vanilla extract
 1 cup cherry pie filling
 1 3/4 cups plus 2 tablespoons sugar
 1-3/4 cups all-purpose flour
 3/4 cup Hershey’s cocoa
 1-1/4 teaspoons baking powder
 1-1/4 teaspoons baking soda
 1 teaspoon salt
 2 large eggs
 1 cup plus 2 tablespoons milk
 1/2 cup canola oil
 2 teaspoons vanilla extract
 1 cup boiling water
 2 (8-ounce) packages cream cheese, room temperature
 1/2 cup unsalted butter, room temperature
 1 tablespoon vanilla extract
 2 1/2 cups powdered sugar
 1 cup cherry pie filling
 grated chocolate, optional

Preheat oven to 325ºF. Put a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Set aside.
In a stand or electric mixer, beat cream cheese, sugar, and salt until well combined. Add in eggs one at a time, beating at low speed until smooth. Beat in the vanilla and sour cream. Pour the batter into the prepared springform pan. Put dollops of cherry pie filling scattered across the top of the cheesecake batter. Use a butter knife to hide the cherries and swirl the pie filling in to the batter.
Set a metal broiler tray on the bottom oven rack. Carefully pour the hot water from your kettle into the broiler tray. Place the springform pan in the oven on the rack above the boiler tray.
Bake the cheesecake for 45 - 55 minutes. It should be set to the touch and not jiggly. Remove the cheesecake and let it cool on a wire rack for about 10-15 minutes, run a butter knife or spatula around the edge to help prevent cracking.
Cool for at least an hour, then place the pan into the freezer and let the cheesecake freeze completely for several hours, or overnight.

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