Chocolate Glazed Triple Chocolate Cheesecake Food

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 CHEESECAKE

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.

TRIPLE CHOCOLATE AND VANILLA CHEESECAKE

Steps:

• HEAT oven to 350 degrees F. Combine cookie crumbs and butter in small bowl; press firmly into bottom of 9-inch springform pan.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, flour and vanilla; mix well. Divide batter in half. Add chocolate to one half of batter; mix well. Pour into prepared pan. Top evenly with vanilla batter.
• BAKE 50 to 55 minutes or until center is set. Cool. Top with Chocolate Glaze. Chill.
• CHOCOLATE GLAZE:
• MELT chocolate with cream in small saucepan over low heat. Cook and stir until thickened and smooth. Remove from heat; spread over cheesecake. Makes about 1/3 cup (recipe can be doubled, if desired, for thicker glaze).

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.

ULTIMATE TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 350°F You'll need an 8 x 3-in. springform pan coated with nonstick spray.
• Crust: In small bowl, rub butter into crumbs until crumbs are evenly moistened. Press firmly over bottom of pan. Bake 8 to 10 minutes until set. Cool on rack. Reduce oven temperature to 300°F.
• Filling: Beat cream cheese, sugar and cornstarch in a large bowl with mixer on medium speed until smooth. With mixer on low speed beat in eggs, 1 at a time, then sour cream and vanilla just until blended.
• Divide the batter evenly (about 2 cups each) among 3 medium bowls. Melt the chocolates separately. Stir milk chocolate into 1 bowl of batter, white chocolate into another and semisweet chocolate into third. Spread milk chocolate batter in prepared crust in an even layer. Carefully spoon white chocolate batter over milk chocolate layer to cover; gently smooth with an offset spatula (do not let batters run together). Spoon semisweet chocolate batter over white chocolate layer to cover; smooth with an offset spatula.
• Bake 1 and 1/4 hours or until set and center still jiggles slightly when shaken (cake should have pulled away from sides of pan; if not, carefully run a thin knife around edge of pan to release cheesecake). Cool in pan on a wire rack. Cover; refrigerate at least 4 hours or up to 2 days.
• Chocolate Glaze: Combine glaze ingredients in a small saucepan; whisk over low heat until chocolate melts and mixture is smooth. Remove from heat; let cool 15 minutes, stirring occasionally.
• Remove pan sides; place cheesecake on serving plate. Spread glaze over top of cheesecake, just to the edge (some glaze may drip down side of cake). Refrigerate just until glaze is set or, if chilled longer, let stand at room temperature 30 minutes before serving.

TRIPLE CHOCOLATE CHEESECAKE

Steps:

• Mix the cookie or cake crumbs with the sugar and melted butter.
• Press firmly into the bottom of a 10" springform pan with 2" sides.
• Wrap the bottom of the pan in aluminum foil so that the foil comes up the side of the pan.
• Turn the oven onto 300 degrees F.
• ,and ready a large pan, deep that the springform pan will sit comfortably in.
• In the bowl of your mixer with the paddle attachment, on low speed, beat the cream cheese until very soft.
• Add the sugar and sour cream and mix until thoroughly incorporated.
• Slowly add the eggs, one at a time, mixing until completely incorporated.
• Scrape down the sides of the bowl before adding the next egg.
• After the last egg is incorporated, mix, still on low speed, for 1 minute more, scrape down the sides of the bowl and mix another 30 seconds.
• Split the batter evenly between 3 bowls.
• Put the chocolates in 3 seperate microwavable bowls.
• Microwave the dark chocolate at 50% power for one minute, mix until completely melted, then thoroughly mix into 1/3 of the cream cheese mixture.
• Melt the milk and white chocolates at 30% power for 1 minute each and mix each one until they are completely melted, then mix each one into 1/3 of the cream-cheese mixture.
• Pour the dark chocolate batter carefully into the prepared springform pan.
• Shake the pan slightly to settle the mixture.
• Now carefully spoon over (don't pour!) the white chocolate mixture, again shaking very slightly to even it out, the top with the milk chocolate mixture.
• Place the pan carefully into your deeper pan, the place both pans on your oven rack.
• Pour very hot water around the springform pan so that it comes half-way up the sides.
• Shut the oven door and let the cheesecake bake for about 2 1/2 hours.
• When it is done, the sides will be set but the center will still be jiggly, like jello.
• Don't worry- it will set fully during refrigeration.
• Remove from the oven, remove the springform pan from the water bath, and remove the foil.
• Let cool on a rack then refrigerate overnight or at least 8 hours.
• You can also wrap the cheesecake tightly in 2 layers of plastic and freeze for a month.
• To serve, remove the cake from the springform pan, slice into 16 pieces, and serve with chocolate sauce and a few raspberries.

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:

• 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.