Black Forest Chocolate Cheesecake

There is NEVER enough cheese­cake.

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  • Ingre­di­ents:
  • 1 12 cup choco­late cook­ie crumbs
  • 3 tbsp. but­ter, melt­ed
  • 16 oz. cream cheese, soft­ened
  • 14 oz. can Eagle brand creamy choco­late sweet­ened con­densed milk
  • 3 eggs
  • 3 tbsp. corn­starch
  • 1 tsp. almond extract
  • 21-oz. can cher­ry pie fill­ing, chilled

Pre­heat oven to 350°. Com­bine crumbs and but­ter. Press in to bot­tom of spring­form pan.

In large bowl, beat cheese until fluffy. Grad­u­al­ly add in sweet­ened con­densed milk and beat until smooth.

Add eggs, corn­starch, and almond extract. Mix well. Pour into pre­pared pan.

Bake 55 min­utes or until cen­ter is set. Cool, chill. Top with cher­ry pie fill­ing before serv­ing.