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3 Layer Cheesecake

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: over 5 hrs
serves/makes:   8
  

recipe id: 18411
cook method: crock pot

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ingredients

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
3 eggs
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

Chocolate Glaze:

6 ounces semi-sweet chocolate
1/4 cup butter
3/4 cup powdered sugar
2 tablespoons water
1 teaspoon vanilla extract

directions

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.

added by

supersalad

nutrition

923 calories, 64 grams fat, 83 grams carbohydrates, 13 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Registered Member at CDKitchen.com



Member since: December 23, 2009
REVIEW: recipe rating
This tasted great but it didn't come out of the coffee can nicely so presenation was a flop. Ended up just digging into it from the plate with a spoon. My sister suggested I get a springform pan that will fit in my crock and try it that way so I don't have to invert it to get it out of the can. I think that would work best if I can find one.



Guest at CDKitchen.com



REVIEW: recipe rating
Fabulous recipe!
I used a standard graham cracker crust instead of the chocolate wafer crust. I followed the rest of the recipe to a "T" and it was great with rave reviews from the 8 I served it to. It setup perfectly. The texture was dense but not dry. The layers added a fun twist to a conventional cheesecake. Yum!