Best Triple Layer Chocolate Cheesecake Recipes

TRIPLE-LAYER CHOCOLATE CHEESECAKE

Steps:

• Combine 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., Beat 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., For 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., To 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.

CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE

Steps:

• In a bowl, combine cookie crumbs, 1/4 cup sugar, and butter; stir to blend well.
• Press mixture onto bottom and 2 inches up sides of a 9-inch springform pan; set aside.
• In another bowl, combine 1 (8 oz) package cream cheese and 1/4 cup sugar; using an electric mixture, beat at medium speed until fluffy.
• Add 1 egg and 1/4 teaspoon vanilla; beat well.
• Stir in melted chocolate and 1/3 cup sour cream.
• Spoon mixture over chocolate crust.
• In another bowl, combine remaining 8 ounce package cream cheese, brown sugar and flour; beat until fluffy.
• Add in 1 egg and 1/2 teaspoon vanilla; beat well.
• Stir in pecans; spoon mixture over chocolate layer.
• In another bowl, combine 5 ounces cream cheese and remaining 1/4 cup sugar; beat until fluffy.
• Add in remaining egg; beat well.
• Stir in remaining 1 cup sour cream, 1/4 teaspoon vanilla and almond extract.
• Spoon over pecan layer.
• Bake in a 325° oven for 1 hour.
• Turn oven off and leave cheesecake in oven 30 minutes.
• Open oven door and leave cheesecake in oven for another 30 minutes.
• Cool; then cover and chill at least 8 hours.
• Remove from pan; spread warm glaze on top.
• To make Chocolate Glaze: Add chocolate and butter to the top of a double boiler; bring water to a boil.
• Lower heat; cook until chocolate is melted and smooth, stirring occasionally.
• Remove from heat; stir in remaining ingredients until smooth.
• Spread warm glaze over cheesecake.

CHOCOLATE GLAZED TRIPLE LAYER CHEESECAKE

Steps:

• 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.

CHOCOLATE GLAZED TRIPLE LAYER CHEESECAKE

Steps:

• Combine cookie crumbs, 1/4 cup sugar and butter in medium bowl; blend well. Press into the bottom and 2-inches up sides of 9-inch springform pan. Set aside. Combine 1 (8 oz) pkg. cream cheese and 1/4 sugar; beat until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over chocolate crust. Combine remaining 8 oz pkg cream cheese, brown sugar and flour; beat until mixture is fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer. Combine 5 oz cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla and almond extract. Spoon gently over praline layer. Bake at 325 degrees for 1 hour; turn off oven and leave cheesecake in oven for 30 minutes; open door of oven and leave cheesecake in oven an additional 30 minutes. Cool. Chill 8 hours. Remove from pan. Spread warm chocolate glaze over cheesecake. Garnish with chocolate leaves, if desired. For chocolate glaze: Combine chocolate and butter in top of double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.

CHOCOLATE GLAZED TRIPLE LAYER CHEESECAKE

Steps:

• Combine cookie crumbs, 1/4 cup sugar, butter in a medium bowl; blend well. Press into the bottom and 2 inches up the sides of a 9-inch springform pan. Set aside.
• Combine 1 package (8 oz.) of cream cheese and 1/4 cup sugar; beat until fluffy. Add 1 egg and 1/4 tsp. of vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Spoon over crust.
• Combine remaining package (8 oz.) of cream cheese, brown sugar, and flour; beat mixture until fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
• Combine 5 oz. cream cheese and remaining 1/4 cup sugar; beat until fluffy. Add egg; blend well. Stir in remaining 1 cup sour cream, 1/4 tsp. vanilla, and almond extract. Spoon gently over praline layer.
• Bake at 350 degrees F for 1 hour; turn off oven, and leave cheesecake in oven for 30 minutes; open oven door, and leave cheesecake for an additional 30 minutes. Cool. Chill 8 hours. Remove from pan.
• Chocolate Glaze
• Combine chocolate and butter in double boiler; cook until melted. Remove from heat; stir in remaining ingredients. Stir until smooth. Spread over cheesecake while glaze is warm.