Chocolate Glazed Cheese Cake
Yield
1 cakePrep
30 minCook
55 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate wafer cookies
crushed |
* |
| ¾ | cup |
sugar
divided |
|
| ½ | cup |
butter
melted |
|
| 16 | ounces |
cream cheese
divided |
|
| 3 | ounces |
cream cheese
divided |
|
| 3 | large |
eggs
divided |
|
| 1 | teaspoon |
vanilla extract
divided |
|
| 2 | ounces |
chocolate
melted |
|
| 1 ⅓ | cups |
sour cream
divided |
|
| ⅓ | cup |
brown sugar
dark, packed |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | teaspoon |
almond extract
|
*
|
| Chocolate glaze | |||
| 3 | ounces |
chocolate
|
|
| 2 | tablespoons |
butter
|
|
| ⅓ | cup |
powdered sugar
|
|
| 1 | tablespoon |
water
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate wafer cookies
crushed |
* |
| 177 | ml |
sugar
divided |
|
| 118 | ml |
butter
melted |
|
| 462.4 | ml/g |
cream cheese
divided |
|
| 86.7 | ml/g |
cream cheese
divided |
|
| 3 | large |
eggs
divided |
|
| 5 | ml |
vanilla extract
divided |
|
| 57.8 | ml/g |
chocolate
melted |
|
| 315 | ml |
sour cream
divided |
|
| 79 | ml |
brown sugar
dark, packed |
*
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
pecans
chopped |
|
| 1.3 | ml |
almond extract
|
*
|
| Chocolate glaze | |||
| 86.7 | ml/g |
chocolate
|
|
| 3E+1 | ml |
butter
|
|
| 79 | ml |
powdered sugar
|
|
| 15 | ml |
water
|
|
| 2.5 | ml |
vanilla extract
|
|
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.
