Cheesecake Recipes

Chocolate Velvet Cheesecake
Serving Size: 10

1 cup vanilla wafer crumbs
1/2 cup chopped pecans
3 tablespoons granulated sugar
1/4 cup margarine, melted
16 ounces cream cheese, softened
1/2 cup brown sugar, packed
2 large eggs
6 ounces semi-sweet chips, melted
3 tablespoons almond flavored liqueur
2 cups sour cream
2 tablespoons granulated sugar

Cooking Directions:

Combine crumbs, pecans, granulated sugar and margarine; press onto bottom
of 9-inch springform 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.

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