Black Forest Cheesecake Tart

Black Forest Cheesecake Tart
Black Forest Cheesecake Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package Pillsbury Plus Fudge Marble or Fudge Swirl Cake Mix

  • 1/4

    cup oil

  • 3

    eggs

  • 3

    (8 ounces each) Philadelphia Cream Cheese, softened

  • 1/2

    cup sugar

  • 1/2

    cup sour cream

  • 1/2

    cup whipping (heavy) cream

  • Cherry pie filling

  • 2

    teaspoons brandy (optional)

Directions

Preheat the oven to 350 degrees F. Spray cooking spray on a 10 inch tart pan or a 9 x 13 baking pan. Reserve 1 cup of the dry cake mix and swirl pouch. Set aside. In a large bowl, combine the remaining cake mix, oil and 1 egg at low speed until the dough forms. Press the dough in the bottom of the baking pan and up the sides (go up 1 inch if using the 9 x 13 pan). If you are making the tart, then make the thickness the same as a pie shell would be. You may have some extra dough to discard. Bake the dough at 350 degrees F. for 8 minutes. In a large bowl, beat the cream cheese until smooth and creamy. Add the remaining 2 eggs, 1 at a time. Beat well after each egg. With the mixer on low speed, add the reserved cake mix and mix well. Add the sugar, sour cream and heavy cream. Beat mixture for 3 minutes at medium speed until creamy. Reserve 2 cups of the cheesecake mixture and set aside. Spoon the cheesecake mixture over the crust…. If making the tart… only fill the tart 2/3 full… use the extra cheesecake mixture to make mini cheesecakes. Mix the reserved swirl pouch (chocolate) into the reserved 2 cups of cheesecake batter. Mix well. Spread the chocolate mixture over the cheesecake batter. Fill to just below the top of the crust…. If making the tart you may have a little left…use the extra batter to make mini chocolate cheesecakes. Bake at 350 degrees F. for 30 to 40 minutes until edges are set and the center is almost set. **DO NOT OVERBAKE** If making this in the 9 x 13 baking pan, run a knife around the sides of the pan. If making the tart, carefully run a knife around the sides as the cake pulls away from the sides…. because the tart pan doesn’t have a flat side…. Slip your knife in the curves and remove the knife and repeat all around the tart. Cool to room temperature on a rack. If making the tart, remove the sides. If using the brandy in the topping: In a medium bowl combine the pie filling and brandy, stir well. Spoon pie filling over the top of the cake. Refrigerate several hours or overnight. TIP: Do not skip the refrigeration step…. This will help make slicing the cake cleaner and easier. I also found that setting the cake out for about 10 minutes made cutting through the crust easier.

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