Chocolate Cherry Cheesecake(2)
Yield
1 cakePrep
30 minCook
60 minReady
26 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
chocolate wafers
crush fine |
|
| 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 |
|
| ¾ | cup |
liqueur
cherry, flavor |
*
|
| 1 | teaspoon | vanilla extract |
|
| 1 | pound | cherry pie filling |
|
| ½ | cup |
heavy whipping cream
whipped , optional |
|
Directions
In large bowl, combine chocolate wafer crumbs and butter.
Pat firmly 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 uncovered.
Decorate edge with whipped cream, if desired.
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