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


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


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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