Chocolate Velvet Cheesecake March 11, 2008
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Enjoy this chocolate velvet cheesecake recipe for any time of year.
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tbs Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tbs Almond Flavored Liqueur
2 c Sour Cream
2 tbs Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch spring form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese 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 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.
Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool
before removing rim of pan. Chill.
VARIATION: Substitute 2 Tablespoons milk and 1/4 teaspoon almond extract for almond flavored liqueur.
