Cost per recipe $22.45 view details
- 8Â 1/2 ounce chocolate cookie wafers crushed (about 2 c.)
- 3/4 c. sugar -- divided
- 1/4 c. plus 1 Tbsp. butter melted
- 16 ounce cream cheese softened and divided
- 3 x Large eggs -- divided
- 1 tsp vanilla -- divided
- 2 ounce semisweet chocolate melted
- 1Â 1/3 c. lowfat sour cream -- divided
- 1/3 c. firmly packed dark brown sugar
- 1 Tbsp. all-purpose flour
- 1/4 c. minced pecans
- 5 ounce cream cheese -- softened
- 1/4 tsp almond extract
- Â Â Chocolate glaze
- 6 ounce semisweet chocolate
- 1/4 c. butter
- 3/4 c. powdered sugar -- sifted
- 2 Tbsp. water
- 1 tsp vanilla
- Â Â Chocolate leaves optional
- Combine cookie crumbs, 1/4 c. sugar and butter in medium bowl. Blend well.
- Press into the bottom and 2" up sides of 9" springform pan. Set aside.
- Combine 8 ounces cream cheese and 1/4 c. sugar. Beat till fluffy.
- Add in 1 egg and 1/4 tsp. vanilla. Blend well. Stir in melted chocolate and 1/3 c. lowfat sour cream. Spoon over chocolate crust. Combine remaining 8 ounces cream cheese, brown sugar and flour. Beat till mix is fluffy. Add in 1 egg and 1/2 tsp. vanilla. Blend well. Stir in pecans.
- Spoon gently over chocolate layer. Combine 5 ounces cream cheese and remaining 1/4 c. sugar. Beat till fluffy. Add in egg. Blend well. Stir in remaining 1 c. lowfat sour cream, 1/4 tsp. vanilla and almond extract. Spoon gently over praline layer.
- Bake at 325 degrees for 1 hour. Turn off oven and leave cheesecake in oven for 30 min. Open door of oven and leave cheesecake in oven an additional 30 min. Cold. Refrigerate8 hrs. Remove from pan. Spread hot chocolate glaze over cheesecake. Garnish with chocolate leaves, if you like.
- Chocolate Glaze: Combine chocolate and butter in top of double boiler. Cook till melted. Remove from heat. Stir in remaining ingredients. Stir till smooth. Spread over cheesecake while glaze is hot.
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|Amount Per Recipe||%DV|
|Recipe Size 2122g|
|Calories from Fat 5161||66%|
|Total Fat 592.5g||741%|
|Saturated Fat 329.77g||1319%|
|Trans Fat 0.0g|
|Total Carbs 631.59g||168%|
|Dietary Fiber 48.8g||163%|