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Title: Layered Chocolate Cheesecake Wedges
Categories: Dessert
Yield: 12 Servings
| CHOCOLATE LAYER | ||
| 4 | oz | Semi-sweet choc., chopped or |
| Semi-sweet choc. chips | ||
| 2 | tb | Margarine or butter |
| 1 | tb | Amaretto |
| 2 | Eggs, slightly beaten | |
| 3/4 | c | All-purpose flour |
| 1/2 | c | Sugar |
| CHEESECAKE LAYER | ||
| 1/2 | c | Sugar |
| 1 | tb | Flour |
| 1 | pk | 8oz. cream cheese, softened |
| 2 | tb | Margarine, softened |
| 2 | Eggs | |
| 2 | tb | Amaretto or 1 tsp. almond |
| Extract | ||
| GLAZE | ||
| 2 | tb | Semi-sweet chocolate chips |
| 1 | ts | Shortening |
Heat oven to 350 F. Grease and flour 9-inch round cake pan. In medium saucepan over low heat, melt chocolate and 2 tb. margarine, stirring constantly until smooth. Remove from heat; cool slightly. Add 1 tb. amaretto and 2 eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in 3/4 cup flour and 1/2 cup sugar; mix well. Spoon into greased and floured pan. In large bowl, beat 1/2 cup sugar, 1 tb. flour, cream cheese and 2 tb. margarine until light and fluffy. Add eggs 1 at a time, beating well after each addition. Blend in 2 tb. ameretto. Pour over first layer. Bake for 35 to 50 minutes or until lightly browned. Cool completely. In small saucepan over low heat, melt glaze ingredients, stirring constantly until smooth. Drizzle over cheesecake. Refrigerate 2 hours. Cut into wedges. Serve with fresh fruit, if desired. Store in refrigerator.
Nutritional Info: 1/12th of Recipe; Cal.-290, Protein-5 gr., Carbo.-33 gr., Fat-16 gr., Chol.-92 mg., Sodium-125 mg.
Dietary Exchanges: 2 Starch, 3 Fat
: From: Pillsbury *classic Cookbook MealMastered By: Lois Porter, 1994
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