Black Forest Cream Cheese Cake Recipe is a multi layer cheese cake recipe with cherry pie filling & Whipped chocolate curls.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.
So Why are you waiting? Get & Celebrate this mouth watering dessert on this christmas? Take a look a complete preparation methods with full details of Ingredients.
So Why are you waiting? Get & Celebrate this mouth watering dessert on this christmas? Take a look a complete preparation methods with full details of Ingredients.
50% Would make it again
12 Servings
Prep: 30 min. Bake: 45 min. + cooling
Ingredients
2 packages (8 ounces each) Cream Cheese, softened
3/4 cup sugar
2 eggs, lightly beaten
1 teaspoon Spice Island® Pure Vanilla Extract
1/2 teaspoon almond extract
Dash salt
BATTER:
1-1/2 cups sugar
1/2 cup canola oil
1 egg
1-1/2 teaspoons Spice Island® Pure 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
TOPPING:
1 can (21 ounces) cherry pie filling
Whipped topping and chocolate curls, optional
Directions- 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.
- 1 slice equals 539 calories, 24 g fat (10 g saturated fat), 96 mg cholesterol, 354 mg sodium, 73 g carbohydrate, 1 g fiber, 8 g protein.
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