Try this Chocolate Velvet Cheesecake recipe, or contribute your own.
Suggest a better descriptionMix crumbs, pecans, sugar and margerine and press into 9-inch springform pan. Bake at 325F for 10 minutes. Beat cream cheese and brown sugar at medium until well blended. Add eggs, one at a time, mixing well after each addition. Blend in melted chocolate and liqueur. Pour over pie crust. Bake at 325 for 35 minutes and remove from oven. Increase temperature to 425F. Mix sour cream and sugar; carefully spread over cheesecake. Bake 10 minutes. Looses cake from rim of oan and cool completely. Refrigerate. This looks nice garnished with chocolate leaves. Posted to FOODWINE Digest 22 October 96 Date: Tue, 22 Oct 1996 10:34:52 -0400 From: Rosebud
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Serving Size: 1 Serving (1232g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3000 | ||
Calories from Fat: 1827 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 203g | 271 % | |
Saturated Fat 87.7g | 439 % | |
Monounsaturated Fat 70.7g | ||
Polyunsanturated Fat 23.2g | ||
Cholesterol 2416.4mg | 744 % | |
Sodium 1364.5mg | 47 % | |
Potassium 1686.1mg | 44 % | |
Total Carbohydrate 237.2g | 70 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 231.9g | ||
Protein 75.8g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3000
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