Chocolate Glazed Triple Layer Cheesecake Recipes

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TRIPLE-LAYER CHOCOLATE CHEESECAKE



Triple-Layer Chocolate Cheesecake image

Nothing is as wonderful as cheesecake! This one features delicious chocolate crust and white chocolate flavor! It's so beautiful, guests will be impressed. -Caryn Wiggins, Columbus, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 20

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) cream cheese, softened, divided
3 large eggs
1 teaspoon vanilla extract, divided
1/3 cup packed dark brown sugar
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1 tablespoon all-purpose flour
1/4 cup chopped pecans
3 ounces cream cheese, softened
1/4 teaspoon almond extract
GLAZE:
5 ounces semisweet chocolate, divided
1/4 cup heavy whipping cream
1/2 cup white baking chips
2 teaspoons canola oil
Raspberries, optional
Mint leaves, optional

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.

Nutrition Facts : Calories 624 calories, Fat 44g fat (25g saturated fat), Cholesterol 148mg cholesterol, Sodium 347mg sodium, Carbohydrate 51g carbohydrate (38g sugars, Fiber 2g fiber), Protein 9g protein.

GHIRARDELLI LAYERED CHOCOLATE CHEESECAKE WITH GANACHE GLAZE



Ghirardelli Layered Chocolate Cheesecake With Ganache Glaze image

The show-stopping recipe will wow holiday guests with two layers of cheesecake, a mirror-like glazed topping, and a crunchy chocolate crust. Pro tip: For the creamiest cheesecake, don't overmix the batter, especially after adding the eggs. Over-beating the eggs can cause the cheesecake to souffle, fall, and crack. Garnish with seasonal fruit such as sugared cranberries, strawberries, etc.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 13h5m

Yield 16

Number Of Ingredients 17

3 cups finely crushed chocolate wafer cookies
½ cup salted butter, melted
3 pinches granulated sugar
Cooking spray
5 (8 ounce) packages cream cheese, softened
1 ¾ cups granulated sugar
3 tablespoons all-purpose flour
5 large eggs
2 large egg yolks
1 teaspoon vanilla extract
4 ounces Ghirardelli® 60% Cacao Bittersweet Chocolate Chips
1 tablespoon coffee liqueur (such as Kahlua®)
1 teaspoon instant espresso granules
¾ cup heavy cream
1 tablespoon light corn syrup
6 ounces Ghirardelli Semi-Sweet Chocolate Baking Chips
Seasonal fruit for garnish, such as sugared cranberries, pomegranate seeds, and mint sprigs

Steps:

  • Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
  • Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F.
  • Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla.
  • Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly.
  • Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds.
  • Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended.
  • Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet.
  • Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours.
  • Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan.
  • Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes.
  • Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.

Nutrition Facts : Calories 639.5 calories, Carbohydrate 53 g, Cholesterol 191.7 mg, Fat 45.4 g, Fiber 1.8 g, Protein 10.6 g, SaturatedFat 26.6 g, Sodium 398.2 mg, Sugar 37.8 g

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE



PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake image

Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!

Provided by My Food and Family

Categories     Recipes

Time 3h50m

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 chocolate cookie crumb crust (6 oz.)
1/2 cup thawed COOL WHIP Whipped Topping
4 fresh strawberries, cut in half

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
  • Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CHOCOLATE GLAZED CHEESECAKE



Chocolate Glazed Cheesecake image

This rich, triple-layer cheesecake is guaranteed to appeal to all dessert lovers. I've been making it for years and still receive requests for it! -Caryn Wiggins, Columbus, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12 servings.

Number Of Ingredients 19

1 package (9 ounces) chocolate wafer cookies, crushed
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) plus 3 ounces cream cheese, softened, divided
3 large eggs, divided use
1 teaspoon vanilla extract, divided
2 ounces semisweet chocolate, melted and cooled
1-1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
1/4 teaspoon almond extract
CHOCOLATE GLAZE:
3 ounces semisweet chocolate
2 tablespoons butter
1/3 cup sifted confectioners' sugar
1 tablespoon water
1/2 teaspoon vanilla extract
Chopped pecans, optional

Steps:

  • Place an ungreased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil around pan. Combine cookie crumbs, 1/4 cup sugar and butter. Press onto the bottom and 2 in. up the sides of prepared pan; set aside., In a large bowl, beat one 8-oz. pkg. cream cheese and 1/4 cup sugar until fluffy. Add one egg and 1/4 teaspoon vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. , In another bowl, beat second 8-oz. pkg. cream cheese, brown sugar and flour until fluffy. Add one egg and 1/2 teaspoon vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. , In another bowl, beat remaining cream cheese and sugar until fluffy. Blend in remaining egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer., Bake at 325° for 55 minutes or until center is almost set. Turn off oven and leave cheesecake inside for 30 minutes; open door partway and leave in oven another 30 minutes. Remove from oven; cool completely. Refrigerate at least 8 hours., For glaze, melt chocolate and butter. Stir in the confectioners' sugar, water and vanilla until smooth. Remove cheesecake from pan and spread warm glaze over top. Garnish with pecans if desired.

Nutrition Facts : Calories 467 calories, Fat 31g fat (17g saturated fat), Cholesterol 125mg cholesterol, Sodium 328mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 7g protein.

CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE



Chocolate Glazed Triple-Layer Cheesecake image

Make and share this Chocolate Glazed Triple-Layer Cheesecake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Cheesecake

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 19

1 (8 1/2 ounce) package chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/4 cup butter or 1/4 cup margarine, melted, plus
1 tablespoon butter or 1 tablespoon margarine, melted
2 (8 ounce) packages cream cheese, softened and divided
3 large eggs
1 teaspoon vanilla extract, divided
2 ounces semi-sweet chocolate baking squares, melted and slightly cooled
1 1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 tablespoon all-purpose flour
1/4 cup chopped pecans
5 ounces cream cheese, softened
1/4 teaspoon almond extract
6 ounces semi-sweet chocolate baking squares
1/4 cup butter or 1/4 cup margarine
3/4 cup sifted powdered sugar
2 tablespoons water
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 744.9, Fat 51.2, SaturatedFat 29.3, Cholesterol 170.4, Sodium 432.4, Carbohydrate 66.9, Fiber 2.4, Sugar 50.9, Protein 10.3

CHOCOLATE-GLAZED TRIPLE-LAYER CHEESECAKE



Chocolate-Glazed Triple-Layer Cheesecake image

22

Categories     Cake     Dessert     Cheese     Cheesecakes     Baked Goods     Chocolate     Pecan

Time 2h

Yield 1

Number Of Ingredients 18

chocolate wafer cookies
sugar
margarine
chocolate
sour cream
brown sugar
all-purpose flour
pecans
almond extract
chocolate wafer cookies
sugar
margarine
chocolate
sour cream
brown sugar
all-purpose flour
pecans
almond extract

Steps:

  • Combine cookie crumbs, ¼ cup sugar, and butter; blend well. Press onto bottom and 2 inches up sides of a 9 inch springform pan. Set aside. Combine 1 (8 ounce) package cream cheese and ¼ cup sugar; beat at medium speed of an electric mixer until fluffy. Add 1 egg and ¼ teaspoon vanilla; beat well. Stir in melted chocolate and ⅓ 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 ½ teaspoon vanilla; beat well. Stir in pecans. Spoon over chocolate layer. Combine 5 ounces cream cheese and remaining ¼ cup sugar; beat until fluffy. Add remaining egg, and beat well. Stir in reamining 1 cup sour cream, ¼ teaspoon vanilla, and almond extract. Spoon over pecan layer. Bake at 325 degree F. for 1 hour. Turn oven off, and leave cheesecake in oven 30 minutes; open door of oven, and leave cheesecake in oven an additional 30 minutes.

Nutrition Facts :

CHOCOLATE GLAZED TRIPLE LAYER CHEESECAKE



Chocolate Glazed Triple Layer Cheesecake image

Provided by My Food and Family

Categories     Recipes

Time 2h40m

Number Of Ingredients 19

1 package (8.5 ounce) chocolate wafer cookies, crushed - about 2 cups
3/4 cup sugar, divided
1/4 cup plus 1 Tbsp. butter or margarine
2 pkg (8 oz. each) cream cheese, softened
3 eggs, divided
1 tsp vanilla extract, divided
2 squares (1 ounce each) semi-sweet chocolate, melted
1 1/3 cups sour cream, divided
1/3 cup firmly packed dark brown sugar
1 Tbsp all purpose flour
1/4 cup pecans, chopped
5 ounces cream cheese, softened
1/4 tsp almond extract
Chocolate Glaze
6 squares (1 oz. each) semi-sweet chocolate
1/4 cup butter or margarine
3/4 sifted powder sugar
2 Tbsp water
1 tsp vanilla extract

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.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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    #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #desserts     #eggs-dairy     #oven     #chocolate     #cheesecake     #cheese     #dietary     #low-sodium     #low-in-something     #equipment     #small-appliance     #mixer     #4-hours-or-less

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