Chocolate Glazed Triple Layer Cheesecake Recipe
Chocolate Glazed Triple Layer Cheesecake has a great taste. Chocolate Glazed Triple Layer Cheesecake get is taste from layers of crushed chocolate wafer cookies, mixed with cream cheese and eggs. Chocolate Glazed Triple Layer Cheesecake is inspired by many food joints across the world.
Ingredients
| Chocolate wafer package | 1 , crushed | |
| Sugar | 3/4 Cup (16 tbs), divided | |
| 1/4 cup plus 1 tablespoon butter or margarine, melted | ||
| Cream cheese package | 2 , softened | |
| Eggs | 3 | |
| Vanilla extract | 1 Teaspoon, divided | |
| Semi-sweet chocolate square | 2 , melted | |
| 1 1/3 cups commercial sour cream, divided | ||
| 1/3 cup firmly packed dark brown sugar | ||
| All purpose flour | 1 Tablespoon | |
| Pecans | 1/4 Cup (16 tbs), chopped | |
| Cream cheese | 5 Ounce, softened | |
| Almond extract | 1/4 Teaspoon | |
| Chocolate glaze | ||
| Chocolate leaves | 4 | |
Directions
Combine cookie crumbs, 1/4 cup sugar, and butter in a bowl; blend well.
Press on bottom and 2 inches up sides of a 9 inch springform pan.
Set aside.
Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat until fluffy.
Add 1 egg and 1/4 teaspoon vanilla; blend well.
Stir in melted chocolate and 1/3 cup sour cream.
Spoon over chocolate crust.
Combine remaining (8 ounce) package cream cheese, brown sugar, and flour; beat until fluffy.
Add 1 egg and 1/2 teaspoon vanilla; blend well.
Stir in pecans.
Spoon gently over chocolate layer.
Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
Add remaining egg, and blend well.
Stir in remaining 1 cup sour cream, 1/4 tea spoon vanilla, and almond extract.
Spoon gently over pecan layer.
Bake at 325° for 1 hour; turn off oven, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes.
Let cool to room temperature on a wire rack.
Chill at least 8 hours.
Remove from pan.
Spread warm chocolate glaze over cheesecake.
Garnish with chocolate leaves, if desired.
Press on bottom and 2 inches up sides of a 9 inch springform pan.
Set aside.
Combine 1 (8 ounce) package cream cheese and 1/4 cup sugar; beat until fluffy.
Add 1 egg and 1/4 teaspoon vanilla; blend well.
Stir in melted chocolate and 1/3 cup sour cream.
Spoon over chocolate crust.
Combine remaining (8 ounce) package cream cheese, brown sugar, and flour; beat until fluffy.
Add 1 egg and 1/2 teaspoon vanilla; blend well.
Stir in pecans.
Spoon gently over chocolate layer.
Combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
Add remaining egg, and blend well.
Stir in remaining 1 cup sour cream, 1/4 tea spoon vanilla, and almond extract.
Spoon gently over pecan layer.
Bake at 325° for 1 hour; turn off oven, and leave cheesecake in oven 30 minutes; partially open door of oven, and leave cheesecake in oven an additional 30 minutes.
Let cool to room temperature on a wire rack.
Chill at least 8 hours.
Remove from pan.
Spread warm chocolate glaze over cheesecake.
Garnish with chocolate leaves, if desired.
Chef
