Chocolate Glazed Triple Layer Cheesecake

1
Marsha Gardner

By
@mrdick1950

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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
10-12

Ingredients

  • 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 large
    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

Step-by-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.
  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.

Printable Recipe Card

About Chocolate Glazed Triple Layer Cheesecake

Course/Dish: Other Desserts




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