Chocolate Glazed Cheesecake
Grandma's Great Desserts Cookbook
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This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it!
SERVINGS: 12
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 40 min. Bake: 55 min. + chilling
Ingredients:
- 1 package (9 ounces) chocolate wager cookies, crushed (about 2 cups)
- 3/4 cup sugar, divided
- 1/2 cup butter, melted
- 2 packages (8 ounces each) and 1 package (3 ounces) cream cheese, softened, divided
- 3 eggs
- 1 teaspoon vanilla extract, divided
- 2 squares (1 ounce each) semisweet chocolate, melted and slightly cooled
- 1-1/3 cups sour cream, divided
- 1/3 cup packed dark brown sugar
- 1 tablespoon all-purpose flour
- 1/4 cup chopped pecans
- 1/4 teaspoon almond extract
- CHOCOLATE GLAZE:
- 3 squares (1 ounce each) semisweet chocolate
- 2 tablespoons butter
- 1/3 cup sifted confectioners' sugar
- 1 tablespoon water
- 1/2 teaspoon vanilla extract
Directions:
Combine cookie crumbs, 1/4 cup sugar and butter; blend well. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside.
In a mixing bowl, beat one 8-oz. package cream cheese and 1/4 cup sugar until fluffy. Add 1 egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust.
In another bowl, beat second 8-oz. package of cream cheese, brown sugar and flour until fluffy. Add 1 egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer.
In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer.
Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours.
For glaze, melt chocolate and butter; add the remaining ingredients and stir until smooth. Remove cheesecake from pan and spread warm glaze on top before serving. Yield: 12 servings.