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This recipe for Chocolate Glazed Triple Layer Cheesecake is so decadent, I only make it for the holidays. Or special occasions… like birthdays. Or girlfriend get togethers. Or…whatever I possibly can get away with declaring a special occasion.
How to Make Your Chocolate Fantasies Come True
Do you dream of making a chocolate dessert that is BETTER than restaurant-quality? Maybe a CHEESECAKE? What if I told you that YOU could easily make a chocolate cheesecake dessert that would make your guests swoon, and that would live on, in legend, long after the evening you made it for?
What if that cheesecake had a crust made of chocolate cookie wafers? And on top of that, a beautiful chocolate cheesecake layer? But wait: there’s more. On top of that, almost a butterscotch/pecan cheesecake layer? Not done yet. On top of that, a vanilla sour cream cheesecake layer? And as the coup de grâce, to top it all, a knee-weakening chocolate ganache, whose creaminess would melt on your tongue, like a lover’s kiss?
What Happened When I Made This for Girlfriends
My beautiful and talented friend Diane, she of the Fabulous Friday Friends, is full of love, the gift of hospitality, and brilliant ideas. One of her latest ideas was to host a chick-flick party, at which she would show the movie “Chocolat”, and to which we could bring any yummy snacks we might enjoy. Diane told us she was planning to make us homemade truffles. They were spectacular!!! Several others of us decided to do a small variation on the chocolate theme, and bring chocolate treasures of our own.
I promised the girls that I would post the recipe that I made on my blog. I wish I could tell you that it is my own recipe, but actually, it is not. It came from my Southern Living cookbook. I have been making it for years, though, because it seems to have the effect of causing people to swoon, cheesecake and chocolate lovers alike.
When I Made It For Our Wine Bottling Party
And now, here it is, 5 years later. We now know how to take better photographs, so I recently made it for my friend Denny’s 60th birthday party. Once again: the reaction was the same. Guests went back for seconds, and licked their forks. It went beautifully with our party for Denny, where we transferred the Sangiovese wine we made from the carboy, into bottles: our red wine bottling party.
My hope, is that instead of you feeling sorry for yourself because you weren’t there at either of our WONDERFUL parties, that you will purpose in your heart to have a little party and a lot of fun of your own.
I hope that YOU will invite some friends (or even better, some POTENTIAL friends) over, and have the time of your life, while you enjoy good food and good company. It is such a great thing to spread the love around! As the old song that I learned as a girl goes, “Love is something if you give it away, you end up having more”.
So here, without further ado, and just in time for your very next special occasion, here is:
The Recipe for Chocolate-Glazed Triple Layer Chocolate Cheesecake
Here’s all the ingredients you’ll need to make this recipe:
And when the glaze is solidified, you get to enjoy!
- FOR THE CRUST:
- 1 (8 1/2 oz.) package chocolate wafer cookies, crushed (about 2 c.) (like Nabisco's Famous Chocolate wafers)
- 3/4 c. sugar, divided
- 1/4 c. plus 1 T. butter, melted
- FOR THE CHEESECAKE LAYERS:
- 2 (8 oz.) packages cream cheese, softened and divided
- 3 eggs
- 1 t. vanilla extract, divided
- 2 (1 oz.) squares semisweet chocolate, melted
- 1 1/3 c. sour cream, divided
- 1/3 c. firmly packed dark brown sugar
- 1 T. flour
- 1/4 c. chopped pecans
- 5 oz. cream cheese softened
- 1/4 t. almond extract
- FOR THE CHOCOLATE GANACHE:
- 6 (1 oz.) squares semisweet chocolate
- 1/4 c. butter
- 3/4 c. sifted powdered sugar
- 2 T. water
- 1 t. vanilla extract
- For the Crust:
Combine cookie crumbs, 1/4 c. sugar, and butter in a bowl; blend well. Press on bottom and 2" up sides of a 9'" springform pan. Set aside. (I use a little flat bottomed dish I have to help me press down the crumbs evenly.)
- For the First Layer:
Combine 1 (8 oz) package cream cheese and 1/4 c. sugar; beat until fluffy. Add 1 egg and 1/4 t. vanilla; blend well. Stir in melted chocolate and 1/3 c. sour cream. Spoon over chocolate crust.
- For the Second Layer: Combine remaining (8 oz.) package cream cheese, brown sugar, and flour; beat until fluffy. Add 1 egg and 1/2 t. vanilla; blend well. Stir in pecans. Spoon gently over chocolate layer.
- For the Third Layer: Combine 5 ounces cream cheese and remaining 1/4 c. sugar; beat until fluffy. Add remaining egg, and blend well. Stir in remaining 1 c. sour cream, 1/4 teaspoon vanilla, and almond extract. Spoon gently over pecan layer.
- Bake at 325 degrees for 1 hr.; 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.
- For the Glaze/Ganache: Combine chocolate and butter in top of a double boiler. Bring water in bottom of double boiler to a boil, and reduce to a simmer. Stir the chocolate and butter, until the chocolate melts. Remove from heat. Add remaining ingredients, stirring until smooth. Spread over cheesecake while glaze is warm. Spread warm chocolate glaze over cheesecake.
If you refrigerate after applying the ganache, the ganache/glaze will lose its gloss.
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Amount Per Serving: Calories: 283Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 70mgSodium: 134mgCarbohydrates: 31gFiber: 1gSugar: 27gProtein: 3g