Chocolate Cherry Cheesecake #1
Yield
16 servingsPrep
2 hrsCook
1 hrsReady
25 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
chocolate wafers
fine crush |
|
| ½ | cup |
butter
melted |
|
| 12 | ounces |
chocolate chips (semi-sweet)
|
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 16 | ounces |
cream cheese
softened |
|
| ¼ | cup |
sugar
|
|
| 4 | large |
eggs
large |
|
| ¾ | cup |
liqueur
cherry, flavor |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | pound |
cherry pie filling
|
|
| ½ | cup |
heavy whipping cream
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
chocolate wafers
fine crush |
|
| 118 | ml |
butter
melted |
|
| 346.8 | ml/g |
chocolate chips (semi-sweet)
|
|
| 355 | ml |
heavy whipping cream
|
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 59 | ml |
sugar
|
|
| 4 | large |
eggs
large |
|
| 177 | ml |
liqueur
cherry, flavor |
*
|
| 5 | ml |
vanilla extract
|
|
| 453.6 | g |
cherry pie filling
|
|
| 118 | ml |
heavy whipping cream
optional |
|
Directions
In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan, covering bottom and 2½ inches up sides.
Chill.
Preheat oven to 325℉ (160℃).
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℉ (160℃) 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.
