Chocolate-Glazed
Triple-Layer Cheesecake
1 (81/2 ounce) package chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/4 cup plus 1 tablespoon butter or margarine, melted
2 (8 ounce) packages cream cheese, softened and divided
3 eggs
1 teaspoon vanilla extract, divided
2 (1 ounce) squares semisweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cup firmly packed dark brown sugar
1 tablespoon all purpose flour
1/4 cup chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract
Chocolate Glaze
6 (1 ounce) squares semisweet chocolate
1/4 cup butter or margarine
3/4 cup sifted powdered sugar
2 tablespoons water
1 teaspoon vanilla
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Combine cookie crumbs, 1/4 cup sugar and butter; blend well. Press onto bottom and 2
inches up sides of 9 inch spring form pan. Set aside. Combine 1 (8 ounce) cream cheese 1/4
cup sugar; beat at medium speed until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat
well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. Combine 1 (8
ounce) cream cheese, brown sugar and flour; beat until fluffy. Add 1 egg and 1/2 teaspoon
vanilla; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 ounces cream
cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg and beat well.
Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon gently
over pecan layer. Bake at 325' for 1 hour. Turn oven off and leave cheesecake in oven 30
minutes; open oven door a crack and leave cheesecake in oven additional 30 minutes. Cool.
Cover and chill at least 8 hours. Remove from pan. Spread with warm chocolate glaze.
Garnish if desired. Yield 10 to 12 servings.
Chocolate Glaze
Combine chocolate and butter in top of double boiler; bring water to a boil. Reduce heat
to low and cook until chocolate melts. Remove from heat and stir in remaining ingredients.
Stir until smooth. Spread over cheesecake while glaze is warm. Yield enough for 1 9 inch
cheesecake.
Thanks Sarah Luvscake
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