Chocolate Velvet Cheesecake
Recipe and photo from Kraft.
1 cvanilla wafer crumbs
1/2 cchopped pecans
1/4 cbutter, melted
2 pkg(8 ounces) cream cheese, softened
1/2 cpacked brown sugar
1 pkg(6 ounces) semi-sweet chocolate pieces, melted
3 Tbspalmond flavored liqueur or 2 tbsps. milk and 1/4 tsp. almond extract
2 csour cream
How to Make Chocolate Velvet Cheesecake
- Crust: Combine crumbs, pecans, sugar and butter; press onto bottom of 9 inch spring form pan.
Bake at 325 degrees for 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 for 35 minutes.
- Increase oven temperature to 425 degrees.
Combine sour cream and sugar; carefully spread over cheesecake.
Bake at 425 degrees for 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.