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Chocolate Velvet Cheesecake Recipe
|Vanilla wafer crumbs||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Granulated sugar||3 Tablespoon|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||16 Ounce, softened (2 packages, 8 ounce each)|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Semi sweet chocolate pieces||6 Ounce, melted (1 package)|
|Almond flavored liqueur||3 Tablespoon|
|Sour cream||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 5057 Calories from Fat 3325
% Daily Value*
Total Fat 380 g585.4%
Saturated Fat 168.9 g844.3%
Trans Fat 0 g
Cholesterol 1161 mg
Sodium 2757.2 mg114.9%
Total Carbohydrates 380 g126.8%
Dietary Fiber 6.6 g26.2%
Sugars 298.5 g
Protein 63 g126.8%
Vitamin A 216.9% Vitamin C 8%
Calcium 120.7% Iron 45.9%
*Based on a 2000 Calorie diet
Bake at 325°, 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° 35 minutes.
Increase oven temperature to 425°.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425°, 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.