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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
28 vanilla wafers
1/2 cup chopped, toasted pecans
3 tbsp sugar
4 tbsp melted butter
Filling:
2 (8 oz) pkg cream cheese, softened
1/2 cup firmly packed brown sugar
1 tsp vanilla
2 large eggs
3 tbsp amaretto
1 cup semisweet chocolate chips, melted
Topping:
2 cups sour cream
2 tbsp sugar
Preheat oven to 325. Crush vanilla wafers into crumbs. Stir together crushed wafers, pecans, sugar and butter. Press mixture into bottom of a 9 inch springform pan. Bake for 10 minutes.
Prepare filling. Beat cream cheese, brown sugar and vanilla extract until smooth. Stir in the eggs, one by one, incorporating between each addition. Stir in amaretto and melted chocolate chips. Pour over crust and bake for 35 minutes.
After cake has baked for 35 minutes, remove cake from oven and raise heat to 425. Stir together sour cream and sugar. Spread sour cream mixture over cake. Return to oven and bake for 8-10 minutes.
While cake is hot, gently loosen cake from sides of pan by sliding a knife or an offset spatula between cake and pan. Let cake cool in pan, set on a rack, for about 2 hours. Transfer to refrigerator and chill until very cold (about 3 more hours).
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CHOCOLATE VELVET CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
28 vanilla wafers
1/2 cup chopped, toasted pecans
3 tbsp sugar
4 tbsp melted butter
Filling:
2 (8 oz) pkg cream cheese, softened
1/2 cup firmly packed brown sugar
1 tsp vanilla
2 large eggs
3 tbsp amaretto
1 cup semisweet chocolate chips, melted
Topping:
2 cups sour cream
2 tbsp sugar
Preheat oven to 325. Crush vanilla wafers into crumbs. Stir together crushed wafers, pecans, sugar and butter. Press mixture into bottom of a 9 inch springform pan. Bake for 10 minutes.
Prepare filling. Beat cream cheese, brown sugar and vanilla extract until smooth. Stir in the eggs, one by one, incorporating between each addition. Stir in amaretto and melted chocolate chips. Pour over crust and bake for 35 minutes.
After cake has baked for 35 minutes, remove cake from oven and raise heat to 425. Stir together sour cream and sugar. Spread sour cream mixture over cake. Return to oven and bake for 8-10 minutes.
While cake is hot, gently loosen cake from sides of pan by sliding a knife or an offset spatula between cake and pan. Let cake cool in pan, set on a rack, for about 2 hours. Transfer to refrigerator and chill until very cold (about 3 more hours).
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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