Ingredients: |
Ingredients: Crust -
2 cups Oreo cookie crumbs
1/4 cup sugar
5 Tablespoons unsalted butter, melted
Chocolate Layer -
8 oz cream cheese, softened
1/4 cup sugar
1 large egg
1/4 teaspoon vanilla extract
2 oz semi-sweet chocolate, melted
1/3 cup sour cream
Pecan Layer -
8 oz cream cheese, softened
1/3 cup dark brown sugar, firmly packed
1 Tablespoon flour
1/4 cup chopped pecans
1 large egg
1/2 teaspoon vanilla extract
Sour Cream Layer -
5 oz cream cheese, softened
1/4 cup sugar
1 large egg
1 cup sour cream
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
Glaze -
6 oz semi-sweet chocolate
4 Tablespoons unsalted butter
3/4 cup sifted powdered sugar
2 Tablespoons water
1 teaspoon vanilla extract
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Directions: |
Directions:1. Preheat oven to 325º.
2. Combine crust cookie crumbs, sugar, and butter. Mix well. Press crumb mixture into the bottom of a 9-inch springform pan and 2 inches up the sides. Chill.
3. Beat chocolate layer cream cheese and sugar until light and fluffy. Add egg and vanilla, blending well. Mix in chocolate and sour cream. Spoon over crust.
4. Beat pecan layer cream cheese, brown sugar, and flour until light and fluffy. Blend in egg and vanilla. Stir in pecans. Carefully spoon over chocolate layer.
5. Beat sour cream layer cream cheese and sugar until light and fluffy. Blend in egg, sour cream, vanilla, and almond extract. spoon gently over pecan layer.
6. Bake 1 hour. Turn oven off and leave cheesecake in oven another 30 minutes. Cool. Cover and chill 8 hours. Remove from pan and place on serving platter and refrigerate.
7. For glaze, melt chocolate and butter in the top of a double boiler. Add powdered sugar, water, and vanilla. Stir until smooth. Spread over chilled cheesecake while glaze is warm. Cheesecake should not be refrigerated after glazing, so glaze when ready to serve or shortly before. |
This recipe for Chocolate Glazed Three Layer Cheesecake is from