Chocolate Velvet Cheesecake Recipe

Name: Chocolate Velvet Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vanilla wafers, crushed finely; 1/2 cup pecans, chopped; 3 tbsp. granulated sugar; 1/4 cup margarine; butter, melted; 1/2 cup brown sugar, packed; 2 eggs; 1 pkg. (6 oz.) semi-sweet chocolate pieces, melted; 3 tbsp. almond flavored liquer; 2 cups sour cream; 2 tbsp. granulated sugar

Servings: persons

1
Combine crumbs, pecans, granulated sugar and margarine or butter, press into bottom of a 9-inch springform pan, bake at 325F for 35 minutes.
2
Combine cream cheese and brown sugar mixing at medium speed on electric mixer until well blended.
3
Add eggs one at a time mixing well after each addition.
4
Blend in chocolate and liquer.
5
Pour over crust and bake at 325F for 35 minutes.
6
Increase oven to 425F.
7
Combine sour cream and 2 tbsp.
8
granulated sugar carefully spread over cheesecake.
9
Bake 10 minutes.
10
Loosen cake from rim of pan, cool before removing rim of pan.
11
chill at least 4 hours to settle and allow cake to fully cool.

1085

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup vanilla wafers, crushed finely, 1/2 cup pecans, chopped, 3 tbsp. granulated sugar, 1/4 cup margarine, and more.

Yes, Chocolate Velvet Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Velvet Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions