Ingredients Jump to Instructions ↓

  1. 2 cups pitted dark sweet cherries

  2. 1 tablespoon fresh lemon juice

  3. 2 teaspoons cornstarch

  4. 1 1/3 cups chocolate graham cracker crumbs

  5. 1/4 cup sugar

  6. 1 tablespoon butter or 1 tablespoon margarine , melted

  7. 1 large egg white

  8. cooking spray

  9. 1 cup nonfat sour cream

  10. 1/2 cup fat-free sweetened condensed milk

  11. 8 ounces reduced-fat cream cheese , softened (1/3 less fat)

  12. 8 ounces fat free cream cheese , softened

  13. 1 1/4 cups sugar

  14. 3 tablespoons unsweetened cocoa

  15. 2 teaspoons vanilla extract

  16. 2 large eggs

  17. 1/2 cup miniature semisweet chocolate chips

  18. 36 dark sweet cherries , pitted and halved

Instructions Jump to Ingredients ↑

  1. To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth.

  2. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.

  3. Preheat oven to 350°F.

  4. To prepare the crust, combine the crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended.

  5. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350°F for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°F.

  6. To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in mini chips.

  7. Pour cheese mixture into prepared pan. Bake at 300°F for 50 minutes or until almost set (center will not be firm, but will set up as it chills).

  8. Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack.

  9. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.


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