Chocolate-Glazed Triple-Layer Cheesecake
Yield
1 cakePrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate wafer cookies
|
* |
| ¾ | cup |
sugar
|
|
| ¼ | cup |
margarine
|
|
| 2 | squares |
chocolate
|
*
|
| 1 ⅓ | cups |
sour cream
|
|
| ⅓ | cup |
brown sugar
dark, firmly packed |
*
|
| 1 | tablespoon |
all-purpose flour
|
|
| ¼ | cup |
pecans
chopped |
|
| ¼ | teaspoon |
almond extract
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate wafer cookies
|
* |
| 177 | ml |
sugar
|
|
| 59 | ml |
margarine
|
|
| 2 | squares |
chocolate
|
*
|
| 315 | ml |
sour cream
|
|
| 79 | ml |
brown sugar
dark, firmly packed |
*
|
| 15 | ml |
all-purpose flour
|
|
| 59 | ml |
pecans
chopped |
|
| 1.3 | ml |
almond extract
|
*
|
Directions
Combine cookie crumbs, ¼ cup sugar, and butter; blend well.
Press onto 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 at medium speed of an electric mixer until fluffy.
Add 1 egg and ¼ teaspoon vanilla; beat 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; beat well.
Stir in pecans.
Spoon over chocolate layer.
Combine 5 ounces cream cheese and remaining ¼ cup sugar; beat until fluffy.
Add remaining egg, and beat well. Stir in reamining 1 cup sour cream, ¼ teaspoon vanilla, and almond extract.
Spoon over pecan layer.
Bake at 325 degree F. for 1 hour. Turn oven off, and leave cheesecake in oven 30 minutes; open door of oven, and leave cheesecake in oven an additional 30 minutes.
