Chocolate velvet cheesecake
Ingredients/Compontents of Chocolate velvet cheesecake recipe
- vanilla wafer crumbs - 1 c
- chopped pecans - 1/2 c
- granulated sugar - 3 Tbsp
- Parkay margarine - 1/2 c
- pkg - 2 oz
- packed brown sugar - 1/2 c
- eggs - 2 item
- pkg - 16 oz
- milk - 2 Tbsp
- vanilla extract - 1 tsp
- sour cream - 2 c
- granulated sugar - 2 Tbsp
- mint candies garnish - 1 item
How to make chocolate velvet cheesecake
Combine crumbs, nuts, 3 tablespoons granulated sugar and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 325° for 10 minutes. Combine cream cheese and brown sugar, mixing at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each. Blend in chocolate, milk, and vanilla extract; pour over crust. Bake at 325° for 35 minutes. Combine sour cream and 2 tablespoons granulated sugar; carefully spread over cheesecake. Bake at 425° for 10 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Garnish with mint candies.
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