Actually, there is nothing particularly patriotic about this cheesecake, except for the fact that it makes me want to stand up and salute it whenever I take a bite. This is a great recipe to throw together in the summer when cherries are in season and you want to impress your family members with your mad fresh cherry recipe making skills. Not a mushy maraschinos in sight! I found this recipe after Garrett wanted to taste the fresh cherries in Publix one day and I wound up buying a whole pound of them. Then I got home and was all, “Well what do I do with them now?” After quizzing my facebook page I started searching Pinterest for cherry recipes and came across this beautiful recipe for creamy chocolate cherry bars. I decided to try it out but used a storebought pie crust instead of making square bars. To tell you just how delicious this chocolate cherry cheesecake recipe really is, let me say I have made TWO of these desserts in the past two weeks to take to family dinners and this is the only piece I could save to take a photo of because all of the other pieces were devoured.
I don’t even have a photo of the whole pie, just this one lonely leftover slice. Just to be safe I photographed it from all angles. You know how I just said on my facebook page last week that ain’t nobody got time to be a food photographer? Well, ok. I lied. Apparently I do have SOME time for it. But only for really great food. Not all that rainbow of artificially colored junk.
Since the Fourth of July is coming up fast, I really wanted to incorporate some red, white and blue into this shot to make the cheesecake recipe more patriotic, so I put the leftover cherry topping in a blue bowl.
Hey, it counts.
Then I considered the blueberries sitting in my fridge to add to the patrioticness of the shot, but I realized that might throw some folks off because blueberries are nowhere to be found in the recipe so I made a pretty fruit tray instead. How great would this be for an Independence Day throw together potluck? Add a fruit dip and you’d be the hit of the party!
Just be sure to pit your cherries better than I did. My father in law nearly broke his new crown on a pit yesterday. Whoops! I followed these instructions on how to pit cherries, but apparently I missed a few! Sorry PopPop!
PS– This photo holds a hint to an upcoming giveaway that I’ll be hosting here in a few weeks. Anyone wanna take a guess at what it might be? I promise that it’s a GOOD ‘UN! Stay tuned! In the meantime, the oh-so-salutable patriotic chocolate cherry cheesecake recipe you’ve all been waiting for….
- 1 cup heavy whipping cream
- 1 block cream cheese (8 oz) at room temp
- ½ cup Nutella
- 12 ounces milk chocolate chips, melted according to package directions plus more for garnish
- 1 cup fresh cherries, with pits removed
- 2 T. white sugar
- 2 T. Strawberry Jam
- ¼ cup cranberry juice
- 1 prepackaged Oreo Pie crust
- Preheat oven to 400 degrees.
- Sprinkle the halved and pitted cherries with sugar and place in the oven on a foil lined cookie sheet. Roast for 10 minutes, then mix together all cherries and juice with strawberry jam and cranberry juice. Set aside.
- Beat the softened cream cheese until smooth, set aside.
- In another bowl, whip the heavy cream on high speed for few minutes until stiff peaks form.
- Fold in the cream cheese, Nutella and melted chocolate chips until thoroughly mixed.
- Pour into prepackaged pie crust and sprinkle with more chocolate chips.
- Refrigerate until set.
- When ready to serve, garnish with cherry topping.