2 packages (8 oz each) cream cheese, softened divided
1 package (3 oz) cream cheese, softened
1 teaspoon vanilla extract, divided
2 squares (1 oz) semisweet chocolate, melted and slightly cooled
1-1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1/4 teaspoon almond extract
Combine cookie crumbs, 1/4 cup sugar and butter; blend well.
Press into bottom and 2 in. up the side of a 9-in. springform pan;
In a mixing bowl, beat one 8-oz. package of 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 curst.
In another bowl, beat remaining 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
In another bowl, beat 3-oz. package of cream cheese and 1/4
cup sugar until fluffy. Blend in 1 egg. Stir in remaining 1 cup
sour cream and 1/4 teaspoon vanilla. Add almond extract.
Spoon carefully over pecan layer.
Bake at 350 degrees for about 45 minutes or until center is
almost set. Turn off oven and leave cheesecake inside for 30
minutes; open door partway and leave cake in oven another 30
minutes. Remove from oven; cool.
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