Chocolate-Glazed Cheesecake
Yield
1 cakePrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 ½ | ounces |
chocolate wafer cookies
|
|
| ¾ | cup |
sugar
divided |
|
| ¼ | cup |
butter
melted |
|
| 16 | ounces |
cream cheese
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
divided |
|
| 2 | ounces |
cooking, chocolate sweet
|
* |
| 1 ⅓ | cups |
sour cream
divided |
|
| ⅓ | cup |
brown sugar
|
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
pecans
chopped |
|
| 5 | ounces |
cream cheese
softened |
|
| ¼ | teaspoon |
almond extract
|
*
|
| 6 | ounces |
chocolate
|
|
| ¼ | cup |
butter
or margarine |
|
| ¾ | cup |
powdered sugar
|
|
| 2 | tablespoons |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 245.7 | ml/g |
chocolate wafer cookies
|
|
| 177 | ml |
sugar
divided |
|
| 59 | ml |
butter
melted |
|
| 462.4 | ml/g |
cream cheese
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
divided |
|
| 57.8 | ml/g |
cooking, chocolate sweet
|
* |
| 315 | ml |
sour cream
divided |
|
| 79 | ml |
brown sugar
|
*
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
pecans
chopped |
|
| 144.5 | ml/g |
cream cheese
softened |
|
| 1.3 | ml |
almond extract
|
*
|
| 173.4 | ml/g |
chocolate
|
|
| 59 | ml |
butter
or margarine |
|
| 177 | ml |
powdered sugar
|
|
| 3E+1 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Combine cookie crumbs, ¼ cup sugar, and butter in a bowl; blend well.
Press on bottom and 2 inches up sides of a 9-inch springform pan.
Set aside.
Combine 1 (8-ounce) package cream cheese and ¼ cup sugar; beat until fluffy.
Add 1 egg and ¼ teaspoon vanilla; blend well.
Stir in melted chocolate and ⅓ cup sour cream.
Spoon over chocolate crust.
Combine remaining (8-ounce) package cream cheese, brown sugar, and flour; beat until fluffy.
Add 1 egg and ½ teaspoon vanilla; blend well.
Stir in pecans. Spoon gently over chocolate layer.
Combine 5 ounces cream cheese and remaining ¼ cup Add remaining egg, and blend well. Stir in remaining 1 cup sour cream, ¼ teaspoon vanilla, and almond extract. Spoon gently over pecan layer. Bake at 325 degrees for 1 hour; turn oven off, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes. Let cool to room temperature on a wire rack. Chill at least 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired.
