Chocolate Glazed Cheese Cake
Submitted by kyty
Triple-layer cheesecake on a chocolate wafer crust with a chocolate-sour cream base, brown sugar-pecan middle, and almond-vanilla top, all finished with a glossy chocolate glaze.
YIELD
1 cakePREP
30 minCOOK
55 minREADY
2 hrsWhy settle for one flavor of cheesecake when you can stack three into a single springform pan?
The bottom layer blends cream cheese with melted chocolate and sour cream for a dark, tangy base. The middle is all brown sugar and chopped pecans for a praline-like richness. And the top layer goes smooth and elegant with almond extract, sour cream, and vanilla.
A chocolate wafer cookie crust holds it all together, and a glossy chocolate glaze poured over the top seals the deal. The slow oven-cooling method prevents cracking, so what comes out is as beautiful as it is layered.
Pro Tips
- Spoon each layer carefully over the previous one. Use the back of the spoon to spread gently so the layers stay distinct
- The slow cooling is essential: 30 minutes with the oven off, then 30 more with the door cracked. Rushing this step causes cracks
- Room temperature cream cheese beats much smoother. Cold cream cheese leaves lumps no amount of mixing will fix
- Chill the finished cheesecake for at least 4 hours (overnight is better) before slicing for clean, defined layers
Ingredients
Directions
Combine cookie crumbs, ¼ cup sugar and butter; blend well.
Press into bottom and sides of springform pan.
In a mixing bowl, beat cream cheese and ¼ cup sugar until fluffy.
Add 1 egg and ¼ teaspoon vanilla; blend well.
Stir in chocolate and ⅓ cup sour cream.
Spoon over crust.
In another bowl, beat second 8oz pkg cream cheese, brown sugar and and flour un til fluffy.
Add 1 egg and ½ teaspoon vanilla; blend well. Stir in pecans.
Spoon carefully over chocolate layer.
In another bowl, beat remaining 3ozs of cream cheese and remaining sugar until fluffy.
Blend in last egg. Stir in remaining sour cream and vanilla.
Add almond extract.
Spoon carefully over pecan layer.
Bake at 325 degrees for about 55 minutes or until center is almost set.
Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave cake in oven another 30 minutes.
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