Recipe by ratherbeswimmin'
From Southern Living. One of their all-time favorite recipes.
Top Review by golfergirlj
This takes time, but the results are totally spectacular! I wish someone would take a picture of this cheesecake, especially a slice. I have a picture from SLiving 1986 (I believe or 1987) that I keep in my collection and it looks simply marvelous. This recipe is no-fail. Mine looks just like the professional picture and I'm no professional baker. I am thrilled to find this recipe on Zaar. It saves me time from digging out my hardback SL books. (You would think I'd make a copy of it and attach to picture in my file, but never do.) Anyway, this dessert is a show-stopper, both in looks and taste. It actually has 4 distinct layers, if you count crust and ganache type glaze. Let the glaze run down the sides for a great look. (It's a thicker glaze.) I have made this at least 8 times over the years and it is always a winner. Am going to make it again this weekend for an event, so I am thrilled to find this recipe here. Note: This recipe appeared in SL twice- 1986 (or 1987) and again in 1990. That shows you how much a winner it is!! I leave out the nuts. Please don't let the prep time discourage you. I promise it will be worth the extra effort! I always make it the day/night before. Put the glaze on the next morning, back in the refrig. and then serve that night. Serves way more that 10, that's for sure. It is very rich. I always pre-cut it, too, especially if people are serving themselves. Well, at least pre-cut a few of the pieces. Can't wait to make it this weekend. What a winner!! Reminds me of the cheescakes featured in the Neiman Marcus Holiday magazines that cost like $75 and up. Of course, it is certainly not cheap to make, that's for sure. But worth the extra cost. Leave out the nuts to save $$. Thank you for this recipe!!
- 1 (8 1/2 ounce) package chocolate wafer cookies, crushed (about 2 cups)
- 3⁄4 cup sugar, divided
- 1⁄4 cup butter or 1⁄4 cup margarine, melted, plus
- 1 tablespoon butter or 1 tablespoon margarine, melted
- 2 (8 ounce) packages cream cheese, softened and divided
- 3 large eggs
- 1 teaspoon vanilla extract, divided
- 2 ounces semi-sweet chocolate baking squares, 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
- 5 ounces cream cheese, softened
- 1⁄4 teaspoon almond extract
- 6 ounces semi-sweet chocolate baking squares
- 1⁄4 cup butter or 1⁄4 cup margarine
- 3⁄4 cup sifted powdered sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
Directions See How It's Made
- In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
- Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
- In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
- Add 1 egg and 1/4 teaspoon vanilla; beat well.
- Stir in melted chocolate and 1/3 cup sour cream.
- Spoon mixture over chocolate crust.
- In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
- Add in 1 egg and 1/2 teaspoon vanilla; beat well.
- Stir in pecans; spoon mixture over chocolate layer.
- In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
- Add in remaining egg; beat well.
- Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
- Spoon over pecan layer.
- Bake in a 325° oven for 1 hour.
- Turn oven off and leave cheesecake in oven 30 minutes.
- Open oven door and leave cheesecake in oven for another 30 minutes.
- Cool; then cover and chill at least 8 hours.
- Remove from pan; spread warm glaze on top.
- To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
- Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
- Remove from heat; stir in remaining ingredients until smooth.
- Spread warm glaze over cheesecake.