Deliciousness Just Arrived
Hello, my dear friends. How are you, today? Any plans for the weekend? Any signs of autumn in your neck of the woods? As I write and look out my window, all I see are tall green palm trees!
This particular and delicious, by the way, three layer chocolate glazed cheesecake is one I've been baking for many years. I baked it yesterday morning; it has to stay in the fridge for 8 hours, so last night while watching tv, I remembered and could not contain myself :(
I had a slice and did not feel a teaspoon of guilt :) It's that good!
It starts with an oreo crust, followed by layers of chocolate, praline, and amaretto.
All this, topped with a chocolate glaze.
Triple Layer Chocolate Glazed Cheesecake
Ingredients: Yield: One 9 Inch Cheesecake
8 ounces oreos, crushed
3/4 cup sugar, divided
1/4 cup plus 1 tablespoon butter, melted
2 (8 ounce) cream cheese, softened and divided
3 large eggs, divided
1/4 teaspoon vanilla extract
2 (1 ounce) squares semisweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cup firmly pack brown sugar
1 tablespoon flour
1/2 teaspoon vanilla extract
1/4 cup chopped pecans (optional)
5 ounces cream cheese, softened
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
*Chocolate Glaze
Instructions:
In medium bowl, combine oreos, 1/4 cup sugar, and butter; stir well. Press mixture into bottom of 9 inch springform pan. Set aside.
In the bowl of an electric mixer, combine 1 package cream cheese and 1/4 sugar; beat at medium speed until creamy. Add 1 egg and 1/4 teaspoon vanilla extract; beat well. Stir in melted chocolate and 1/3 cup sour cream; spoon into crust.
In bowl of electric mixer, combine remaining package cream cheese, brown sugar and flour, beat until creamy. Add 1 egg and 1/2 teaspoon vanilla extract, beat well. Stir in pecans (if using)
Spoon over chocolate layer.
In bowl of electric mixer, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until creamy. Add remaining egg; beat well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla extract and 1/4 teaspoon almond extract; spoon over pecan layer.
Bake at 325 degrees for 1 hour. Turn off oven, leave cheesecake inside with the door partially open for 30 minutes. Let cool on wire rack.
Cover and chill for 8 hours. Remove cheesecake from pan and serve with warm chocolate glaze.
*Chocolate Glaze
1/4 cup granulated sugar
1 1/2 tablespoon light corn syrup (if you have dark, it's ok)
2 tablespoons water
2 ounces semisweet chocolate squares or morsels
Directions:
In a small saucepan, bring sugar, corn syrup, and water to a boil over low heat, stirring constantly until sugar dissolves. Remove from heat; add chocolate and whisk until smooth.
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