Chocolate Velvet Cheesecake

Anita Hoffman


A five star chocolate cheesecake that is easy to make and delicious. I got this recipe from an old Philadelphia Brand cream cheese cookbook.
Recipe and photo from Kraft.


★★★★★ 1 vote

20 Min
45 Min


  • 1 c
    vanilla wafer crumbs
  • 1/2 c
    chopped pecans
  • 3 Tbsp
  • 1/4 c
    butter, melted

  • 2 pkg
    (8 ounces) cream cheese, softened
  • 1/2 c
    packed brown sugar
  • 2
  • 1 pkg
    (6 ounces) semi-sweet chocolate pieces, melted
  • 3 Tbsp
    almond flavored liqueur or 2 tbsps. milk and 1/4 tsp. almond extract

  • 2 c
    sour cream
  • 2 Tbsp

How to Make Chocolate Velvet Cheesecake


  1. Crust: Combine crumbs, pecans, sugar and butter; press onto bottom of 9 inch spring form pan.
    Bake at 325 degrees for 10 minutes.
  2. 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.
  3. 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.

Printable Recipe Card

About Chocolate Velvet Cheesecake

Course/Dish: Other Desserts
Main Ingredient: Dairy
Regional Style: American

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