Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
Combine cream sheese 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 pan; cool before removing rim of pan. Chill.
Category:Moldovan Recipes
Category:Moldovan Desserts