|
|
CHOCOLATE-GLAZED TRIPLE LAYER CHEESECAKE 1 (8 1/2 oz.) pkg. chocolate wafer cookies, crushed (about 2 c.) 2 (8 oz.) pkg. cream cheese, softened and divided 1 tsp. vanilla extract, divided 1 1/3 c. commercial sour cream, divided 1 Tbsp. all-purpose flour 5 oz. cream cheese, softened 3/4 c. sugar, divided 1/4 c. plus 1 Tbsp. butter, melted 3 eggs 2 (1 oz.) sq. semi-sweet chocolate, melted 1/3 c. firmly packed dark brown sugar 1/4 c. chopped pecans 1/4 tsp. almond extract Chocolate Glaze: 6 (1 oz.) sq. semi-sweet chocolate 3/4 c. sifted powdered sugar 1 tsp. vanilla extract 1/4 c. butter 2 Tbsp. water Combine cookie crumbs, 1/4 cup sugar and butter in a medium bowl; blend well. Press in the bottom and 2-inches up sides of a 9-inch spring-form pan; set aside. Combine 1 package cream cheese and 1/4 cup sugar; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining package cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract. Spoon gently over praline layer. Bake at 325 degrees for 1 hour; turn off oven and leave cheesecake in oven for 30 min- utes; open door of oven, and leave cheesecake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread warm chocolate glaze over warm cheesecake. Yields 10 to 12 servings. For Glaze: Combine chocolate and butter in top of a double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |