3 Layer Cheesecake
ready in: over 5 hrs
recipe id: 18411
cook method: crock pot
2 cups crushed chocolate wafer cookies
3/4 cup sugar, divided
1/4 cup butter, melted PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon butter, melted
2 packages (8 ounce size) cream cheese, softened and divided
1 teaspoon vanilla extract, divided
2 ounces semi-sweet chocolate, melted
1 1/3 cup sour cream, divided
1/3 cup firmly 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
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract
Grease and flour inside of a large coffee can. Combine cookie crumbs, 1/4 cup sugar, and butter in a small bowl. Press into bottom of prepared can. Set aside.
Combine half the cream cheese and 1/4 cup of the sugar in a mixing bowl and beat well with an electric mixer. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/2 cup sour cream. Spoon over the chocolate crust.
Combine in a small bowl the remaining cream cheese, brown sugar, and flour; beat well. Add 1 egg and 1/2 teaspoon vanilla; beat well. Fold in the pecans. Spoon this mixture over the chocolate layer. Do not stir.
In a small mixing bowl, combine the 5 ounces of cream cheese and 1/4 cup sugar; beat well. Add 1 egg; beat well. Stir in 1 cup of sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon over the pecan layer. Do not stir. Cover can with foil to seal.
Place pan in Crock-Pot. Cover Crock-Pot and bake on High for 4 hours or until set. Remove coffee can from Crock-Pot. Remove the foil from pan. Allow cheesecake to cool completely. Refrigerate at least 8 hours.
To serve, unmold cheesecake from can onto plate and then invert onto another plate. Prepare glaze as directed and spread over cheesecake. Cut into slices and serve.
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