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chocolate glazed triple layer cheesecake

(1 rating)
mrdick1950 avatar
Recipe by
Marsha Gardner
@mrdick1950
Florala, AL

I first made this cheesecake for my brother-in-law Jim for his birthday which is near Thanksgiving. Now whenever he comes from NY for Thanksgiving I make this to go with his birthday dinner. He is a diabetic and my sister is a dietitian and makes sure he eats right. They only come every couple of years to Alabama, so he gets to indulge while here.

►
(1 rating)
yield 10 -12

Ingredients For chocolate glazed triple layer cheesecake

  • 8 1/2 oz
    package chocolate wafer cookies, crushed, about 2 cups--i use famous chocolate cookies by nabisco
  • 3/4 c
    sugar, divided
  • 1/4 c
    plus 1 tablespoon butter, melted
  • 2-8 oz
    cream cheese, softened and divided
  • 3 lg
    eggs
  • 3/4 tsp
    vanilla extract, divided
  • 2 oz
    baking chocolate, semi-sweet, melted
  • 1 1/2 c
    sour cream, divided
  • 1/3 c
    dark brown sugar, firmly packed
  • 1 Tbsp
    flour
  • 1/4 c
    pecans, chopped
  • 5 oz
    cream cheese, softened
  • 1/4 tsp
    almond extract
  • GLAZE
  • 6 oz
    baking chocolate, semi-sweet
  • 1/4 c
    butter
  • 3/4 c
    powdered sugar, sifted
  • 2 Tbsp
    water
  • 1 tsp
    vanilla extract

How To Make chocolate glazed triple layer cheesecake

  • 1
    Combine cookie crumbs, 1/4 cup sugar and melted butter; blend well. Press into bottom and 2 inches up the sides of a 9 inch spring form pan. Set aside.
  • 2
    FIRST LAYER: Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
  • 3
    SECOND LAYER: Combine remaining 8 ounce cream cheese, brown sugar and flour; beat until fluffy. Add 1 egg and 1/4 teaspoon vanilla; beat well. Stir in pecans. Spoon over chocolate layer.
  • 4
    THIRD LAYER: Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add remaining egg and beat well. Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and 1/4 teaspoon almond extract. Spoon gently over over pecan layer.
  • 5
    Bake at 325-degrees for 1 hour. Turn off heat and leave cheesecake in oven for 30 minutes; open oven door and leave cheesecake and additional 30 minutes. Cool, cover and chill at least 8 hours. Remove from pan. Spread with warm Chocolate Glaze.
  • 6
    GLAZE: Melt chocolate in a double boiler over simmering water. Remove double boiler from water and stir in remaining ingredients. Stir until smooth. Drizzle over cheesecake.
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