Chocolate-Glazed Triple-Layer Cheesecake

Try this Chocolate-Glazed Triple-Layer Cheesecake recipe, or post your own recipe for Chocolate-Glazed Triple-Layer Cheesecake

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Chocolate-Glazed Triple-Layer Cheesecake Ingredients

8 oz Pkg chocolate wafer cookies,	1 tb All-purpose flour
Crushed	1/4 c Pecans, chopped
3/4 c Sugar	1/4 ts Almond extract
1/4 c Plus 1 Tablespoon butter or	CHOCOLATE GLAZE
Margarine, melted	6 1 oz squares semisweet
2 1 oz squares semisweet	Chocolate
Chocolate, melted	1/4 c Butter or margarine
1 1/3 c Sour cream	3/4 c Powdered sugar, sifted
1/3 c Dark brown sugar, firmly	2 tb Water
Packed	1 ts Vanilla extract

Instructions for Chocolate-Glazed Triple-Layer Cheesecake

Combine cookie crumbs, 1/4 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 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 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 1/2 teaspoon vanilla; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg, and beat well. Stir in reamining 1 cup sour cream, 1/4 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. Remove from oven. Cool. Cover and chill at least 8 hours. Remove from pan. Spread with warm Chocolate Glaze. (The glaze doesnt cover the cheesecake completely (like frosting on a cake), but thickly covers the top and then runs down the sides. I find this easiest to do with the cheesecake on a cooling rack with a plate or something underneath; I then just pour the glaze over it and spread it so it runs down the sides. As it cools, the glaze hardens somewhat but will not be hard.) Garnish, if desired. Serving: 10 to 12 servings. GLAZE Combine chocolate and butter in top of a double boiler; bring the water in the double boiler to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm. Serving: enough for 9 inch cheesecake. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: Cream CheeseCuisine: Uncategorized