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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (8 1/2 oz) pkg chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup + 1 tbsp butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 eggs, divided
1 tsp vanilla, divided
2 (1 oz) sqares semi-sweet chocolate, melted
1 1/3 cup sour cream, divided
1/3 cup dark brown sugar, firmly packed
1 tbsp flour,
1/4 cup pecans, chopped
5 oz cream cheese, softened
1/4 tsp almond extract
Chocolate glaze (recipe follows)
Chocolate leaves (optional)
Combine cookie crumbs, 1/4 cup sugar & butter in medium bowl; blend well.
Press into the bottom and 2 inches up sides of a 9 inch springform pan. Set aside.
Combine 1 (8 oz) pkg cream cheese & 1/4 sugar; beat until fluffy. Add 1 egg and 1/4 tsp vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust.
Combine remaining 8 oz pkg cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 tsp vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
Combine 5 oz cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 tsp vanilla and almond extract. Spoon gently over praline layer.
Bake at 325 or 1 hour; turn off oven and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes. Cool.
Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired.
Chocolate Glaze
6 (1 oz) squares semi-sweet chocolate
1/4 cup butter
3/4 cup confectioners sugar, sifted
2 tbsp water
1 tsp vanilla
Combine chocolate & butter in top of double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.
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CHOCOLATE-GLAZED TRIPLE LAYER CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
1 (8 1/2 oz) pkg chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup + 1 tbsp butter, melted
2 (8 oz) pkgs. cream cheese, softened and divided
3 eggs, divided
1 tsp vanilla, divided
2 (1 oz) sqares semi-sweet chocolate, melted
1 1/3 cup sour cream, divided
1/3 cup dark brown sugar, firmly packed
1 tbsp flour,
1/4 cup pecans, chopped
5 oz cream cheese, softened
1/4 tsp almond extract
Chocolate glaze (recipe follows)
Chocolate leaves (optional)
Combine cookie crumbs, 1/4 cup sugar & butter in medium bowl; blend well.
Press into the bottom and 2 inches up sides of a 9 inch springform pan. Set aside.
Combine 1 (8 oz) pkg cream cheese & 1/4 sugar; beat until fluffy. Add 1 egg and 1/4 tsp vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust.
Combine remaining 8 oz pkg cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 tsp vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
Combine 5 oz cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 tsp vanilla and almond extract. Spoon gently over praline layer.
Bake at 325 or 1 hour; turn off oven and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes. Cool.
Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired.
Chocolate Glaze
6 (1 oz) squares semi-sweet chocolate
1/4 cup butter
3/4 cup confectioners sugar, sifted
2 tbsp water
1 tsp vanilla
Combine chocolate & butter in top of double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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