Difference between revisions of "Chocolate Velvet Cheesecake"
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* 2 tb [[granulated sugar]] | * 2 tb [[granulated sugar]] | ||
| − | == | + | == Procedures == |
# Combine crumbs, [[pecans]], [[granulated sugar]] and [[margarine]]; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. | # 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 [[egg]]s, one at a time, mixing well after each addition. | # Combine [[cream]] sheese and [[brown sugar]], mixing at medium speed on electric mixer until well blended. Add [[egg]]s, one at a time, mixing well after each addition. | ||
Latest revision as of 11:17, 15 July 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
Procedures
- 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.
