|
|
Chocolate Velvet Cheesecake
Ingredients:
1 cup Vanilla Wafer Crumbs
1/2 cup Chopped Pecans
3 tablespoon Granulated Sugar
1/4 cup Margarine -- Melted
16 ounces Cream Cheese -- Softened
1/2 cup Brown Sugar -- Packed
2 each Large Eggs
6 ounces Semi-sweet Chips -- Melted
3 tablespoon Almond Flavored Liqueur
2 cups Sour Cream
2 tablespoon Granulated Sugar
Instructions:
Combine crumbs, pecans, granulated sugar and margarine; press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
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 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 teasponn almond extract for almond flavored
liqueur. |
| |
|
