cherries Archives - Life's A Tomato

I can’t bake, and I’m not afraid to admit it. But that doesn’t mean I can’t throw together a simple delicious pie or cheesecake. I haven’t yet graduated to making my own crusts, so I ‘cheat’ and grab those pre-made ones from the store. I have to, it’s just the way it is. This Black Forest cheesecake came out fantastic despite my lack of baking skills. A nice chocolatey flavor, perfect texture, and topped with yummy tart cherries. Dangerously good. Heck, I’m pretty darned proud of my total lack of baking skills now!

Don’t Mess With Perfection

What I do differently next time I make a Black Forest cheesecake? Nothing. Not a thing. Well, ok, I might double the recipe and make four cheesecakes instead of just two. I’ll be taking a few of these to our next family holiday get-together, that’s for sure! I’m a huge, huge fan of cheesecakes and this version is just another great reason why. You just can’t beat them for flavor, appearance and simplicity!

Duncan Hines Comstock Country Fruit Pie Filling & Topping, Cherry, 21 oz

Also try my no-bake red velvet cheesecake. It’s one of my wife’s all-time favorites! She’s always on the look-out for something red velvet and the cheesecake more than satisfied her taste buds!

Inspired by a recipe from Kraft.

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5 from 1 vote

Black Forest Cheesecake

This Black Forest cheesecake came out fantastic despite my lack of baking skills. A nice chocolatey flavor, perfect texture, and topped with yummy tart cherries. Dangerously good.

Course Dessert

Cuisine American

Keyword cheesecake

Prep Time 30

Cook Time 5 30

Total Time 6

Servings pies

Calories 2146kcal

Author Based on a recipe from Kraft

Ingredients

4 8 ounce cream cheese softened
1 cup sugar
1 teaspoon vanilla extract
1 cup sour cream
6 ounces semi-sweet chocolate melted per package instructions
4 large eggs
2 pie crusts
2-3 cups Cool Whip topping thawed
1 21 ounce cherry pie filling

Instructions

Pre-heat your oven to 325º F.
Place cream cheese, sugar and vanilla into the bowl of a mixer and mix until blended.
Add the sour cream and chocolate and blend.
With the blender running, add the eggs one at a time until blended.
Divide mixture between the two pie pans (they’ll be pretty full) and bake 40 minutes or until the center is almost set.
Let cool completely then refrigerate for 4 hours.
Spread Cool Whip over tops of cheesecakes.
Serve slices with a spoonful or two of the cherry pie filling.