We talk a lot about how our cheesecake pan is the best around, and we believe it to be so – after all, we’ve tried everything else! You also get a recipe fro Chef Corky Rosen included in each Cheesecake Moat we sell.
However, that is just one recipe that you can use – and there are literally thousands of varieties of cheesecakes out there. Occasionally we’ll share different variations with you. Each cheesecake recipe can be made the “old school” way with just a springform pan in a water bath, or with our patented cheesecake pan. Results (we have seen) are better with our pan of course for many reasons outlined on this site in various blog posts.
Anyway on with the cheesecake recipe for today! It’s just a slight variation of the standard cheesecake:
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325 degrees F., 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in chocolate and liqueur; pour over crust.
Bake at 325 degrees F., 35 minutes.
Increase oven temperature to 425 degrees F.
Combine sour cream and granulated sugar; carefully spread over cheesecake.
Bake at 425 degrees F. 10 minutes.
Loosen cake from rim of springform pan; cool before removing rim of pan.
Chill. (Both the cheesecake and yourself.)