Chocolate Velvet Cheesecake
Indulge in this rich chocolate velvet cheesecake with a crunchy pecan crust and creamy chocolate filling, perfect for special occasions or chocolate lovers.
Ingredients
- 1 cup vanilla wafer crumbs ⓘ
- 1/2 cup chopped pecans ⓘ
- 3 tablespoons granulated sugar ⓘ
- 1/2 cup Parkay margarine ⓘ
- 2 (8 oz.) packages Philadelphia cream cheese ⓘ
- 1/2 cup packed brown sugar ⓘ
- 2 eggs
- 16 oz. semi-sweet chocolate pieces
- 2 tablespoons milk
- 1 teaspoon vanilla extract ⓘ
- 2 cups sour cream
- 2 tablespoons granulated sugar ⓘ
Instructions
- Combine vanilla wafer crumbs, chopped pecans, 3 tablespoons granulated sugar, and Parkay margarine.
- Press the mixture onto the bottom of a 9-inch spring-form pan.
- Bake at 325°F for 10 minutes.
- Combine softened Philadelphia cream cheese and brown sugar, mixing at medium speed with an electric mixer until well blended.
- Add eggs one at a time, mixing well after each addition.
- Blend in semi-sweet chocolate pieces, milk, and vanilla extract; pour over the crust.
- Bake at 325°F for 35 minutes.
- Combine sour cream and 2 tablespoons granulated sugar; carefully spread over the cheesecake.
- Bake at 425°F for 10 minutes.
- Loosen the cake from the rim of the pan.
- Cool before removing the rim of the pan.
- Chill the cheesecake.
- Garnish with mint candies before serving.
Tips & Substitutions
For a richer flavor, consider using high-quality dark chocolate instead of semi-sweet. If you don't have vanilla wafer crumbs, graham cracker crumbs work as a great substitute. Ensure the cream cheese is at room temperature for easy blending. To prevent cracks, avoid overmixing the eggs and let the cheesecake cool slowly in the oven.
Serving Suggestions
Serve the Chocolate Velvet Cheesecake chilled, garnished with fresh mint candies for a pop of color and flavor. It pairs beautifully with a side of fresh berries or a scoop of vanilla ice cream. For an elegant touch, consider serving alongside a slice of Summer Fruit And Cheese Salad for a refreshing contrast.
Storage & Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap individual slices tightly in plastic wrap and aluminum foil, then place them in a freezer-safe container. To enjoy again, thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Velvet Cheesecake contains roughly 304 calories, with 5g protein, 49g carbohydrates, and 10g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of chocolate for this cheesecake?
Absolutely! You can use dark chocolate for a more intense flavor or even white chocolate for a sweeter profile. Just make sure to adjust the sugar levels accordingly to balance the flavors.
How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools. If you're unsure, you can use a toothpick to check; it should come out mostly clean from the edges.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead! You can prepare it a day or two in advance. Just make sure to cover it well and chill it in the refrigerator until you're ready to serve.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).