Ingredients for Chocolate Cherry Cheesecake Ii
- Chocolate Wafers
- ¼ cup melted butter
- Semi Sweet Chocolate Chips
- ½ cup heavy cream
- 16 ounces cream cheese (two 8-ounce packages)
- 1 cup granulated sugar
- 4 large eggs
- Cherry Flavored Liqueur
- Vanilla Extract
- 1 cup cherry pie filling
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Cherry Cheesecake Ii? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Cherry Cheesecake Ii
- Combine 1 ½ cups chocolate wafer crumbs and ¼ cup melted butter in a large bowl. Press firmly into a 9-inch springform pan, covering the bottom and 2 ½ inches up the sides. Chill.
- Preheat oven to 325°F (160°C).
- In a heatproof bowl set over a pan of simmering water, combine 8 ounces semi-sweet chocolate chips and ½ cup heavy cream. Stir until melted and smooth. Set aside to cool slightly.
- In a large bowl, beat 16 ounces cream cheese and 1 cup granulated sugar until creamy.
- Add 4 large eggs one at a time, beating well after each addition.
- Add the cooled chocolate mixture, 2 tablespoons cherry liqueur, and 1 teaspoon vanilla extract. Mix until well blended.
- Pour the batter into the prepared crust.
- Bake for 60 minutes at 325°F (160°C).
- Turn off the oven. Let the cheesecake stand in the oven with the door ajar for 1 hour.
- Remove from the oven and let cool completely on a wire rack.
- Refrigerate for at least 24 hours.
- Spread 1 cup cherry pie filling over the top of the chilled cheesecake, leaving a 1-inch border.
- Decorate the edge with whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
77g
Fat
99g
Carbs
12g
