chocolate glazed cheesecake

Name: Chocolate Glazed Cheesecake
Prep time: 40 min
Cook time: 55 min
Yield: 12
Cuisine: American
Ingredients: 1 package(s) (9 ounces) chocolate wafer cookies, crushed; 3/4 cup(s) sugar, divided; 1/2 cup(s) butter, melted; 3 package(s) (two 8 ounces each and one 3 ounce) cream cheese, softened, divided; 3 - eggs; 1 teaspoon(s) vanilla extract, divided; 2 ounce(s) semisweet chocolate, melted and cooled; 1 1/3 cup(s) sour cream, divided; 1/3 cup(s) packed dark brown sugar; 1 tablespoon(s) all-purpose flour; 1/4 cup(s) chopped pecans; 1/4 teaspoon(s) almond extract; FOR THE CHOCOLATE GLAZE; 3 ounce(s) semisweet chocolate; 2 tablespoon(s) butter; 1/3 cup(s) sifted confectioners' sugar; 1 tablespoon(s) water; 1/2 teaspoon(s) vanilla extract; - chopped pecans, optional

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 12 serving(s)

prep time 40 Min

cook time 55 Min

method Bake

Ingredients For chocolate glazed cheesecake

1 pkg

(9 ounces) chocolate wafer cookies, crushed
3/4 c

sugar, divided
1/2 c

butter, melted
3 pkg

(two 8 ounces each and one 3 ounce) cream cheese, softened, divided
3

eggs
1 tsp

vanilla extract, divided
2 oz

semisweet chocolate, melted and cooled
1 1/3 c

sour cream, divided
1/3 c

packed dark brown sugar
1 Tbsp

all-purpose flour
1/4 c

chopped pecans
1/4 tsp

almond extract
FOR THE CHOCOLATE GLAZE
3 oz

semisweet chocolate
2 Tbsp

butter
1/3 c

sifted confectioners' sugar
1 Tbsp

water
1/2 tsp

vanilla extract
chopped pecans, optional

How To Make chocolate glazed cheesecake

1
Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside. In a large 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.

2
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.
3
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. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.
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