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Cherry-Glazed Black Bottom Cheesecake

Cherry-Glazed Black Bottom Cheesecake

Prep time20 min
Total time6hr 25min
ServingsMakes 16 servings.
  • 18 OREO Cookies, finely crushed (about 1-1/2 cups)
  • 2 Tbsp. butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1½ cups sugar, divided
  • 1 tsp. vanilla
  • 4 eggs
  • 1½ pkg. (4 oz. each) semi-sweet baking chocolate (6 oz.), melted, cooled slightly
  • 2 tsp. cornstarch
  • ½ cup water
  • 2 cups pitted frozen cherries
  • 1 tsp. Mexican cinnamon (canela)
  • Heat oven to 325ºF.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, 1 cup sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Reserve 3 cups batter. Add melted chocolate to remaining batter; mix well. Pour over crust. Carefully spoon reserved batter over chocolate batter.
  • Bake 1 hour 5 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Meanwhile, mix cornstarch and water in medium saucepan. Stir in remaining sugar. Add cherries; stir. Bring to boil on medium-high heat, stirring constantly; cook and stir on medium heat 2 min. or until sugar is dissolved and sauce is thickened. Stir in cinnamon. Cool completely. Refrigerate until ready to spoon over cheesecake just before serving.
Recipe Tips
  • Size-Wise
    Sweets can be part of a balanced diet but remember to keep tabs on portions.
  • Make Ahead
    Cheesecake and cherry topping can be refrigerated overnight. Spoon cherry topping over cheesecake just before serving.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 27g 
   Saturated fat 16g 
Cholesterol 135mg 
Sodium 310mg 
Carbohydrate 44g 
   Dietary fiber 2g 
   Total sugars 36g 
Protein 7g 
Vitamin A15 %DV
Vitamin C0 %DV
Calcium6 %DV
Iron8 %DV

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