Triple Chocolate Cheesecake Recipe

Chocolate-Glazed Triple Layer Cheesecake

Yield: 1

Ingredients

8 1/2 oz chocolate wafer cookies; crushed (about 2)
3/4 c sugar; divided
1/4 c + 1 t. butter; melted
16 oz cream cheese; softened and
1 ; divided
3 eggs; divided
1 ts vanilla; divided
2 oz semisweet chocolate; melted
1 1/3 c sour cream; divided
1/3 c dark brown sugar; firmly packed
1 tb flour; all-purpose
1/4 c pecans; chopped
5 oz cream cheese; softened
1/4 ts almond extract
1 chocolate glaze; (separate recipe)
1 chocolate leaves; (optional)

Instructions

Combine cookie crumbs, 1/4 c. sugar & butter in med. bowl; blend well. Press into the bottom and 2" up sides of 9" springform pan. Set aside. Combine 1 (8 oz) pkg. cream cheese & 1/4 sugar; beat until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 c. sour cream. Spoon over chocolate crust. Combine remaining 8 oz pkg cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 oz cream cheese and remaining 1/4 c. sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 c. sour cream, 1/4 tsp. 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 minutes; 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 cheesecake. Garnish with chocolate leaves, if desired. Yield: 10-12 servings.

These recipes are from the ‘86 Annual Recipes of Southern Living. Recipe creator was Mrs. Randy Bryant from Franklin, VA.

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