triple-layer chocolate cheesecake
From my Mamaw's recipe collection.
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yield
12 serving(s)
prep time
40 Min
cook time
55 Min
method
Bake
Ingredients For triple-layer chocolate cheesecake
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1 pkg(9 ounces) chocolate wafer cookies, crushed
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3/4 csugar, divided
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1/2 cbutter, melted
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2 pkg(8 ounces each) cream cheese, softened, divided
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3eggs
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1 tspvanilla extract, divided
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1/3 cpacked dark brown sugar
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2 ozsemisweet chocolate, melted and cooled
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1 1/3 csour cream, divided
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1 Tbspall-purpose flour
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1/4 cchopped pecans
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1 pkg(3 ounces) cream cheese, softened
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1/4 tspalmond extract
- FOR THE GLAZE
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5 ozsemisweet chocolate, divided
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1/4 cheavy whipping cream
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1/2 cwhite baking chips
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2 tspcanola oil
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raspberries, optional
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mint leaves, optional
How To Make triple-layer chocolate cheesecake
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1Combine the wafer crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of 9-in. springform pan; set aside. In a small bowl, beat one 8-oz. package cream cheese, 1/4 cup sugar and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust. In another bowl, beat second 8-oz. package of cream cheese, brown sugar, flour and 1/3 teaspoon vanilla until smooth. Lightly beat 1 egg; add to cream cheese mixture and beat on low speed just until combined. Stir in pecans. Carefully spoon over chocolate layer. Place pan on a baking sheet.
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2Beat 3-oz. package of cream cheese, almond extract, and remaining sugar, sour cream and vanilla until smooth. Lightly beat remaining egg; add to cream cheese mixture and beat on low speed just until combined. Carefully spoon over pecan layer. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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3For glaze, chop 3 oz. semisweet chocolate and place in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Remove sides of springform pan; spread glaze over top of cheesecake to within 1/2 in. of edges. Refrigerate until serving. For chocolate curls, melt remaining semisweet chocolate; spread with a spatula into a very thin layer on a baking sheet. Chill for 2 minutes or until set. Microwave white chips and oil at 70% power for 1 minute; stir. If necessary, microwave at additional 10-15 second intervals, stirring until melted. Spread with a spatula into a very thin layer on a second baking sheet. Chill for 2 minutes or until set.
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4To make curls, push a metal spatula firmly along the baking sheet, under the chocolate, so the chocolate curls as it is pushed. (If chocolate is too firm to curl, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use a toothpick to carefully place each chocolate curl on a waxed paper-lined baking sheet. Refrigerate until ready to use. Arrange chocolate curls on top of cheesecake just before serving. Garnish with raspberries and mint if desired.
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