Difference between revisions of "Chocolate Velvet Cheesecake"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Moldovan ([^cC])(.*)\]\]" to "Category:Moldovan cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Category:Desserts Recipes" to "Category:Dessert Recipes") |
||
| Line 27: | Line 27: | ||
[[Category:Moldovan cuisine]] | [[Category:Moldovan cuisine]] | ||
[[Category:Moldovan cuisine]] | [[Category:Moldovan cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Cream cheese Recipes]] | [[Category:Cream cheese Recipes]] | ||
[[Category:Brown sugar Recipes]] | [[Category:Brown sugar Recipes]] | ||
Revision as of 18:51, 10 May 2012
Description
Ingredients
- 1 c vanilla Wafer Crumbs
- 1/2 c Chopped pecans
- 3 tb 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 tb almond Flavored Liqueur
- 2 c sour cream
- 2 tb granulated sugar
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 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.
