Velvety textured chocolate cheesecake lacedwith amaretto liqueur.
Recipe: Chocolate VelvetCheesecake
1 cup vanilla wafer crumbs
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.
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
Makes 12 servings.
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