Chocolate Cherry Cheesecake #1

25 hours Prep: 2 hours Cook: 1 hours

458 calories per serving view nutrition facts

16 servings suggest servings

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Ingredients

8 1/2	ounces	chocolate wafers	fine crush
1/2	cup	butter	melted
12	ounces	chocolate chips (semi-sweet)
1 1/2	cups	heavy whipping cream
16	ounces	cream cheese	softened
1/4	cup	sugar
4	large	eggs	large
3/4	cup	liqueur	cherry, flavor
1	teaspoon	vanilla extract
1	pound	cherry pie filling
1/2	cup	heavy whipping cream	optional

Directions

In large bowl, combine chocolate wafer crumbs and butter.

Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides.

Chill.

Preheat oven to 325 degrees F.

Combine over hot (not boiling) water, chocolate chips and heavy cream.

Stir until morsels are melted and mixture is smooth.

Set aside.

In large bowl, combine cream cheese and sugar, beating until creamy.

Add eggs, one at a time, beating well after each addition.

Add chocolate mixture, cherry liqueur, and vanilla; mix until blended.

Pour into prepared crust.

Bake at 325 degrees F for 60 minutes.

Turn oven off.

Let stand in oven with door ajar 1 hour.

Remove, cool completely.

Chill 24 hours.

Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.

Decorate edge with whipped cream, if desired.

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Nutrition Facts

Serving Size 139g

Amount per Serving

Calories 458 68% of calories from fat

	% Daily Value*
Total Fat 35.0g	53%
Saturated Fat 21.0g	104%
Trans Fat 0.0g
Cholesterol 142mg	47%
Sodium 204mg	9%
Total Carbohydrate 32.0g	11%
Dietary Fiber 2.0g	7%
Sugars 17.0g
Protein 6.0g	12%

Vitamin A	23%		Vitamin C	2%
Calcium	6%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Herb Roasted Turkey

>hello. just read your recipe for super-moist roast turkey, and i'm just wondering. i'm not a great cook, so when you say "tuck the wings under the turkey", i'm still not sure if that means the turkey is placed in the roasting pan breast side up or not. i've read that if the turkey is placed breast side down, the fat from the back of the turkey leaks down, making the breast meat moist (which is what i want). any help?? ------------------- #1 culprit of dry turkey breasts is over-cooking. I highly recommend using a pop-up thermometer so you get the turkey out of the oven at exactly the right time and it is in the oven no longer than necessary. It is well worth the investment Last year I used this recipe along with Herbed_Pan_Gravy. Turned out great, the instructions are quite clear, adding water to the pan prevents the bird from drying out. Another option I've used in the past is the Look bag, available at supermarkets across North America. It's a big bag that the bird is place in which keeps all the moisture inside keeping the bird as moist as possible. Once again, the #1 best thing you can do to ensure success is use a pop-up (or other) thermometer and get the turkey out of the oven as soon as it is done, then let the bird rest for at least 10 minutes covered in foil so it can re-absorb it's juices back into the meat. I hope this helps.

Reviewed by sean