TRIPLE-LAYER CHOCOLATE CHEESECAKE
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
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.
TRIPLE CHOCOLATE CHEESECAKE
This soft and creamy triple chocolate cheesecake is a must-have holiday dessert. Complete with a delicious Oreo Cookie crust and topped with rich chocolate ganache, this truly is the perfect cheesecake for chocolate lovers!
Provided by Kelley Simmons
Categories Dessert
Time 1h30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease a 9-inch spring form pan with butter and set aside.Add crushed Oreo's and butter to a medium bowl and mix until combined and the texture is similar to wet sand.
- Press Oreo crumbs into the prepared pan and bake for 8 minutes. Take out of the oven and allow it to cool.
- In a stand mixer with the paddle attachment beat cream cheese until smooth and fluffy, 2-3 minutes.Add in sour cream, sugar, eggs and vanilla. Mix until combined. Make sure to scrap the sides of the bowl.
- Add in cooled chocolate and mix until combined.
- Pour cheesecake mixture into the cooled pan.Place in the oven and bake for 1 hour to 1 hour and 10 minutes or until the top looks set.Run a thin knife around the edge of the pan to prevent cracking. (Leave the cake in pan). Cool completely on a wire rack.Cover loosely with plastic wrap and place in the refrigerator for at least 8 hours or overnight to chill and set.
- A couple of hours before serving prepare ganache and spread onto cheesecake. Let set before serving (1 to 2 hours).
- Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
- Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
- Place back into the fridge to allow the ganache to set. Slice and serve!
Nutrition Facts : Calories 825 kcal, Carbohydrate 67 g, Protein 11 g, Fat 58 g, SaturatedFat 32 g, Cholesterol 167 mg, Sodium 403 mg, Fiber 4 g, Sugar 51 g, ServingSize 1 serving
CHOCOLATE GLAZED TRIPLE-LAYER CHEESECAKE
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
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
PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE
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
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
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