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Chocolate Velvet Cheesecake recipe

Velvety textured chocolate cheesecake lacedwith amaretto liqueur.

Recipe: Chocolate VelvetCheesecake

1 cup vanilla wafer crumbs
1/2 cup chopped pecans
5 tablespoons granulated sugar – divided use
1/4 cup butter or margarine, melted
16 ounces cream cheese, softened
1/2 cup firmly packed brown sugar
2 large eggs
1 cup semisweet chocolate chips, melted
3 tablespoons amaretto liqueur
2 cups sour cream
2 tablespoons granulated sugar

  • Combine vanilla wafer crumbs, choppedpecans, 3 tablespoons sugar, and melted butter; press onto thebottom of a 9-inch springform pan. Bake at 325°F (160°C)for 10 minutes.
  • Combine softened cream cheese and brownsugar; mixing at medium speed with an electric mixer until wellblended. Add eggs, one at a time, mixing well after each addition.Blend in melted semisweet chocolate chips and amaretto liqueur;pour over the crust.
  • Bake at 325°F (160°C) for 35 minutes.
  • Combine sour cream and remaining sugar;carefully spread over the cheesecake. Return to the oven andbake at 425°F (220°C) for 10 minutes.
  • Loosen the cake from the rim of the pan;cool before removing from the pan. Chill.

    Makes 12 servings.

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  • Comments

    1 Comment


    Oh my word that looks like heaven! My favorite cake is a very simple vanilla with vanilla buttercream and lots of vanilla bean seeds throughout. I kinda love vanilla. lll Genius. Traditional red velvet frosting uses cream cheese, as does cheesecake how is cheesecake red velvet cake not common practice? The combination has practically been spelled out for us!

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