chocolate glazed triple layer cheesecake

Name: Chocolate Glazed Triple Layer Cheesecake
Yield: 10
Ingredients: 8 1/2 ounce(s) package chocolate wafer cookies, crushed, about 2 cups--i use famous chocolate cookies by nabisco; 3/4 cup(s) sugar, divided; 1/4 cup(s) plus 1 tablespoon butter, melted; 2-8 ounce(s) cream cheese, softened and divided; 3 large eggs; 3/4 teaspoon(s) vanilla extract, divided; 2 ounce(s) baking chocolate, semi-sweet, melted; 1 1/2 cup(s) sour cream, divided; 1/3 cup(s) dark brown sugar, firmly packed; 1 tablespoon(s) flour; 1/4 cup(s) pecans, chopped; 5 ounce(s) cream cheese, softened; 1/4 teaspoon(s) almond extract; ## GLAZE; 6 ounce(s) baking chocolate, semi-sweet; 1/4 cup(s) butter; 3/4 cup(s) powdered sugar, sifted; 2 tablespoon(s) water; 1 teaspoon(s) vanilla extract

(1 RATING)

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Marsha Gardner

Florala, AL

Updated on Aug 25, 2012

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.

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yield 10-12 serving(s)

Ingredients

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

How To Make chocolate glazed triple layer cheesecake

Step 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.

Step 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.
Step 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.
Step 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.
Step 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.
Step 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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