Chocolate Velvet Cheesecake
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Ingredients
| 1 cup | vanilla wafer crumbs | | 3 tbsp. | granulated sugar | | 1 lb. | cream cheese, softened | | 2 | lg. eggs | | 3 tbsp. | almond flavored liqueur | | 2 tbsp. | granulated sugar | | 1/2 cup | chopped pecans | | 1/4 cup | margarine, melted | | 1/2 cup | brown sugar, packed | | 6 oz. | semi-sweet chips, melted | | 2 cups | sour cream |
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Instructions
Crust:
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
Filling:
Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325°F for 35 minutes. Increase oven temperature to 425°F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425°F for 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Author's Comments
Variation:
Substitute 2 tbsp. milk and 1/4 tsp. almond extract for 3 tbsp. almond flavored liqueur.
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