Black Forest Cheesecake

Elegant and festive, this cheesecake is the perfect addition to your holiday dessert buffet. A rich and chocolaty cream cheese filling, with a layer of chopped maraschino cherries, tops a delicate chocolate crumb crust. Decorated with a dazzling layer of cherry topping and drizzled chocolate, this 1st Prize winning dessert is perfect for any celebration! Created by Jeanette Spaulding of Simpsonville, KY.

Recipe Ingredients:

Crust:
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup (1 stick) butter
1 teaspoon water
1/2 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
1 cup graham cracker crumbs
1/3 cup firmly packed brown sugar
1 teaspoon ground cinnamon

Filling:
5 (8-ounce) packages cream cheese
1 1/4 cups granulated sugar
5 large eggs
1 teaspoon vanilla extract
1/2 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 teaspoon water
1 teaspoon NESCAFÉ® TASTER'S CHOICE® House Blend 100% Pure Instant Coffee Granules
1 (16-ounce) jar maraschino cherries, juice reserved - divided use

Topping:
2 teaspoons cornstarch
Reserved juice from cherries
3 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

Cooking Directions:

1. Preheat oven to 500°F (260°C). Set roasting pan half full of water on lower rack of oven. Grease 10-inch springform pan.
2. For Crust: Melt morsels and butter in medium, uncovered microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their shape. If, necessary, microwave at additional 10 to 15- second intervals until melted. Combine water and Nescafé in very small bowl; stir to dissolve. Add coffee, graham cracker crumbs, brown sugar and cinnamon to chocolate mixture; mix well. Press on bottom and 1 inch up side of prepared pan.
3. For Filling: Beat cream cheese in large mixer bowl until light and fluffy. Add sugar; mix well. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Reserve 1/3 cup batter. Pour remaining batter into prepared crust.
4. Melt morsels in uncovered small microwave-safe bowl on HIGH(100%) power 1 minute; STIR. If necessary, microwave at additional 10 to 15-second intervals until melted. Combine water and Nescafé in very small bowl; stir to dissolve. Combine melted chocolate, reserved 1/3 cup cream cheese mixture and coffee. Stir until smooth using wire whisk. Spread mixture on top of batter. Sprinkle with 1/2 cup finely chopped cherries. Gently swirl with a thin knife. Place cheesecake on baking sheet. Bake for 10 minutes. Reduce temperature to 200°F (95°C); bake for 1 hour or until knife inserted in the center comes out with a creamy coating. Turn off oven and let cake cool in oven for 1 1/2 hours. Remove cake from oven. Cool on wire rack for 30 minutes. Refrigerate for 2 to 3 hours or overnight.
5. For Topping: Combine cornstarch and reserved cherry juice in small saucepan. Cook over medium heat, stirring frequently, until thickened . Cool completely. Stir in remaining cherries.
6. Remove side of springform pan. Cover top of cheesecake with cherry topping. Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 seconds; knead. Microwave at additional 10 to 15-second intervals, kneading until smooth. Cut small hole in corner of bag. Squeeze to drizzle over cherry topping.

Makes 16 servings.

Nutritional Information Per Serving (1/16 of recipe): Calories: 550 Calories from Fat: 330 Total Fat: 37 g Saturated Fat: 22 g Cholesterol: 160 mg Sodium: 320 mg Carbohydrates: 48 g Dietary Fiber: 1 g Sugars: 37 g Protein: 8 g.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.