Y’all know how much I love my chocolate covered cherries. I mean, I made a homemade chocolate covered cherry and even made a chocolate covered cherry martini, so it should come as no surprise that I made it into a cheesecake!!!!! Clearly the cheesecake and I have made great friends during the last few weeks and let me tell you, this cheesecake just might be my very bestest friend!!!
I had our family over last weekend and we did a whole lot of grilling and playing outside on a random, much appreciated, very warm and very beautiful February day, so by the time we got to dessert everyone was nearly out the door, but not before they got a bite of this cake of wonder. My favorite fan of the cake was my photoshoot assistant Ben who just kicked fin at his swim meet and worked up a super appetite, so just for that he got two pieces! What was left also made a pretty nice sugary boost for my early morning workouts. You know how the old saying goes “don’t even think about going to spin class until you’ve eaten your three bites of cheesecake”. So, anyway, this cheesecake is awesome and I’m glad it’s out of the fridge, but it’s not gone forever because it is firmly stuck to my big fat rear as a big fat reminder of our love affair!! HA HA!
- 16 oz finely crushed reduced fat vanilla wafers
- 2 tablespoons butter, melted
- 2 packages 1/3 reduced fat cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup cherry pie filling
- 1 cup milk chocolate chips
- In a blender or food processor, finely chop vanilla wafers. Combine with melted butter. Press crust into the bottom and slightly up the sides of a 9-inch springform pan.
- In the bowl of a stand-up mixer, cream the cream cheese until light and fluffy, about 3 minutes. Add sugar and continue to cream on medium speed. Add eggs one at a time on medium-low speed. Add cherry pie filling and stir to combine. After combined, slowly add the chocolate chips and stir to combine.
- In a shallow baking dish, add about 1-2 inches of water. Preheat oven to 350 degrees F.
- Pour cream cheese mixture into crust in spring form pan. Place spring form pan in pan of water and bake in 350 degree oven for 50 to 55 minutes or until center is set.
- Remove from oven and place spring form pan on a metal cooling rack for 1 hour. Run the back of a knife around the inside of the pan and release cheesecake. Chill in refrigerator for 3-4 hours or up to overnight. Slice and serve.
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